Roasted Butternut Pumpkin Soup | One Pot Chef

coconut milk

🥗Healthier: almond milk

💰Cheaper: heavy cream

Almond milk is lower in calories while heavy cream provides creaminess.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock is fresher, while water is a budget-friendly option.

Cut the butternut pumpkin in half and scoop out the seeds.

Season the pumpkin halves with a little bit of salt and drizzle with olive oil.

Place the pumpkin halves and unpeeled onion on a baking tray lined with paper.

Roast in the oven at 200° C for about an hour until soft.

After an hour, check the pumpkin with a fork to ensure it's soft.

Remove the pumpkin and onion from the oven, peel the skin off the onion, and scoop the pumpkin flesh into a blender.

Add the onion to the blender with the pumpkin flesh.

Pour in 4 cups (1 liter) of chicken stock, adding about half a cup to the blender to help puree.

Blend until smooth and then transfer the puree to a saucepan.

Add the remaining chicken stock to the saucepan and stir to combine.

Heat the mixture on the stove until warmed through.

Before serving, add cracked black pepper to taste.

Serve the soup topped with a blob of sour cream, if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary