- Seafood free
- Shellfish free
- No added sugar
- High in dietary fibre
Nothing warms up a cold winter night like roasted pumpkin soup with cheesy garlic scones. Follow these five easy steps for success.
- Serves4
- Cook time1 hour 5 minutes
- Prep time10 minutes
Ingredients
- 2 x 500g pkts Coles Kitchen Roasting Vegetables with Rosemary and Garlic
- 1/2 butternut pumpkin, seeded, peeled, chopped
- 1 tbs olive oil
- 4 cups (1L) salt-reduced chicken stock
- 4 Coles Bakery Rustic Veggie Scones*, split
- 1 tbs garlic paste
- 2/3 cup (80g) shredded tasty cheddar
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Line a baking tray with baking paper. Cut the zucchini from roasting vegetables packet in half and coarsely chop any large pieces of carrot from the packet. Place vegetables and rosemary and garlic from the packet on the prepared tray with the pumpkin. Drizzle with oil and season.Step 2
Cover with foil and roast for 30 mins. Uncover and roast for a further 30 mins or until carrot is tender. Remove and discard rosemary sprigs.Step 3
Transfer two-thirds of the vegetables to a saucepan with the stock. Place over high heat and bring to a simmer. Remove from heat and use a stick blender to carefully blend until smooth. Season to taste. Stir in the remaining vegetables.Step 4
Spread scones with garlic paste. Top with the cheddar and bake for 3-4 mins or until the cheddar is golden.Step 5
Serve soup with the scones.
*Selected stores only.
Recipe tip
COOK. STORE. SAVE.
Use it up: Try making pumpkin chips with the discarded peel from the pumpkin, or keep it aside to make your own vegetable stock.
Roasted pumpkin soup recipe
A simple soup can soothe the soul, warm your body and satisfy your appetite, and the sweet, earthy flavours of a good roast pumpkin soup make it the ultimate cool-weather comfort food. The origins of this beloved dish are difficult to trace as it’s widely believed that pumpkins were first discovered and consumed in central America. But variations of pumpkin soup have been linked to Northern Africa, Southern Africa, as well as Vietnam where it was a staple for prisoners of war, and Haiti where soup joumou is traditionally served and consumed to celebrate independence. Today recipes vary from country to country, and often from family to family, but the best roast pumpkin soup comes down to the preparation.
Preparing and roasting your pumpkin
The roasting process is clearly a crucial step in this recipe for roasted pumpkin soup, but have you ever wondered why? The cooking will reduce the moisture levels of the vegetable, creating a more concentrated rich, sweet flavour for your soup. The smaller you chop the pumpkin, the shorter the roasting time – make sure it’s soft and slightly caramelised along the edges before taking it out. It’s also a great time to infuse additional flavour profiles, so add some garlic and onion to the tray for a classic mix or get creative with your favourite spices. Lemongrass and ginger will give it a Thai-inspired twist, while curry powder on the onions will give it a little extra kick.
How to serve roast pumpkin soup
No recipe for roast pumpkin soup would be complete without some bread to serve, for dipping and scraping any remains in the bowl. The cheesy garlic scones in this recipe make a dream combination for a flavour-filled entrée ahead of a protein-heavy main such as an eye fillet steak, roast lamb or pork tenderloins with a side of blanched greens and some crispy roasted potatoes.
Love this recipe?
With roasted pumpkin soup added to your repertoire, why not try this pan-fried barramundi with pumpkin salsa while they’re in season. Looking for more winter warmers or comfort food classics? This baked gnocchi with pumpkin and blue cheese should be on your list, and this one-pan chicken and rice tikka masala is sure to impress.
FAQs
Roasted pumpkin soup with cheesy garlic scones
- Serves4
- Cook time1 hour 5 minutes
- Prep time10 minutes
Ingredients
- 2 x 500g pkts Coles Kitchen Roasting Vegetables with Rosemary and Garlic
- 1/2 butternut pumpkin, seeded, peeled, chopped
- 1 tbs olive oil
- 4 cups (1L) salt-reduced chicken stock
- 4 Coles Bakery Rustic Veggie Scones*, split
- 1 tbs garlic paste
- 2/3 cup (80g) shredded tasty cheddar
Description
Nothing warms up a cold winter night like roasted pumpkin soup with cheesy garlic scones. Follow these five easy steps for success.
Method
Step 1
Preheat oven to 180°C. Line a baking tray with baking paper. Cut the zucchini from roasting vegetables packet in half and coarsely chop any large pieces of carrot from the packet. Place vegetables and rosemary and garlic from the packet on the prepared tray with the pumpkin. Drizzle with oil and season.Step 2
Cover with foil and roast for 30 mins. Uncover and roast for a further 30 mins or until carrot is tender. Remove and discard rosemary sprigs.Step 3
Transfer two-thirds of the vegetables to a saucepan with the stock. Place over high heat and bring to a simmer. Remove from heat and use a stick blender to carefully blend until smooth. Season to taste. Stir in the remaining vegetables.Step 4
Spread scones with garlic paste. Top with the cheddar and bake for 3-4 mins or until the cheddar is golden.Step 5
Serve soup with the scones.
*Selected stores only.