2 June 2022

Roast Butternut Pumpkin Soup

Roast Butternut Pumpkin Soup

Course Entree, Main Dish
Cuisine Modern Australian
Servings 6


  • 1 tablespoon olive oil
  • 1 chopped onion
  • 1 cup sliced carrots
  • 6 whole garlic cloves peeled
  • 2 teaspoons Sea salt flakes or to taste - divided
  • 1 1.8 kg butternut pumpkin halved lengthwise and seeded
  • 2 tablespoons maple syrup
  • 2 tablespoons cider vinegar
  • 3 tablespoons Unsalted butter
  • 6 large sage leaves
  • 1 pinch cayenne pepper or to taste
  • 1.5 litres chicken stock

To serve

  • Creme fraiche
  • Chopped chives
  • Toasted pepitas pumpkin seeds


  • Prehat oven to 200 degrees C
  • Drizzle olive oil into large roasting pan. Add onion, carrots, garlic cloves, and a pinch of salt. Toss until coated in oil. Place pumpkin halves flesh side up on the chopped vegetables. Sprinkle pumpkin with additional salt.
  • Meanwhile melt the butter in a pan until slightly brown - Remove from heat, add sage leaves and stir (careful it will splatter a little) - set aside
  • Roast in preheated oven until pumpkin is tender and easily pierced with the tip of a knife, about 1 hour. Allow vegetables to cool a bit.
  • Scoop out pumpkin flesh and place in roasting pan with roasted chopped vegetables. Transfer mixture into large stock pot. Stir in chicken stock, maple syrup and sage butter.
  • Place pot over high heat and bring to a simmer. Reduce heat to low and slowly simmer to blend flavors, 45 to 60 minutes. Remove from heat.
  • Blend until very smooth with an immersion blender, 3 or 4 minutes and pass mixture through a sieve.
  • If soup seems too thick, add a few tablespoons of chicken stock. Stir in apple cider vinegar, a pinch of salt (or to taste), and cayenne pepper.
  • Garnish servings of soup with a dollop of creme fraiche, chopped chives and toasted pepitas.
About Us

Located in Korumburra, Michael’s IGA Korumburra is proudly independently owned and operated by the Michaels IGA Group.

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