Baguhan
Australian / New Zealand
Anzac Biscuits
Pinagmulan: Traditional
30 min24120 kcal
Vegetarian
Roasted Pumpkin Soup
A cool-weather staple in every Australian kitchen: pumpkin roasted until its edges caramelise, then blended with onion and stock into a silky, deeply sweet-savoury bowl.
Pinagmulan
Recipe ni Australian home cooking · 🏺 Traditional · A staple of the Australian winter table
Australian home cooking — Pumpkin is far more of a savoury staple vegetable in Australia than in many countries, roasted with the Sunday roast and simmered into soup. Pumpkin soup is a fixture of Australian winter home cooking, school canteens and café menus.
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⏱ 55 min🍽 2 na serving🔥 230 kcal🇦🇺 Australia
VegetarianWalang gluten
Mga hakbang
Heat the oven to 200°C. Toss the pumpkin chunks, onion wedges and whole garlic cloves with the olive oil, salt and pepper on a baking tray.
Roast 30–35 minutes, turning once, until the pumpkin is very soft and the edges are golden and caramelised.
💡 Roasting, not boiling, is what gives this soup its depth. Boiled pumpkin makes a watery, flat soup; those caramelised roasted edges are where the sweet, savoury flavour comes from.
Squeeze the soft roasted garlic out of its skins. Tip the pumpkin, onion and garlic into a pot.
Pour in most of the hot stock and add the nutmeg if using. Bring to a simmer for 5 minutes.
Blend until completely smooth — a stick blender in the pot, or in batches in a jug blender.
💡 If using a jug blender with hot soup, fill it only half full and hold the lid with a folded towel — sealed hot liquid builds pressure and can blow the lid off.
Return to a gentle heat and loosen with the rest of the stock to the thickness you like. Stir in the cream, if using.
Taste and adjust the salt and pepper — pumpkin needs more salt than you'd expect to taste of anything.
Ladle into bowls and finish with a swirl of cream, cracked pepper and, if you like, toasted pumpkin seeds and warm damper.
💡 Mga tip
- Beginner's mistake: boiling raw pumpkin to save time. It works, but the soup tastes thin and one-note. The 30-minute roast is where all the flavour is made.
- Too thick after blending? Loosen with hot stock, not water — water dilutes the flavour along with the texture.
- A grating of nutmeg or a small knob of grated ginger lifts pumpkin's sweetness; a spoon of curry powder roasted with the pumpkin makes a warming spiced version.
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