Happiness is...hot soup on a cold day.

July 17, 2018

Roast Pumpkin Soup (Easy)

Whole Medium Sized Pumpkin

2 Brown Onions

1L Chicken or Veggie Stock

300ml Thickened Cream

3 Cloves Garlic

1tbs Brown Sugar

2 tbs Olive Oil

2 tbs Maple Syrup

3 Bay Leaves


Sour Cream & Thyme to serve

  • Peel and cube Pumpkin.

  • Slice ends off Onions.

  • Place Pumpkin and whole Onions on baking tray.

  • Drizzle Oil & Maple Syrup over Pumpkin.

  • Season with Salt, Pepper and Thyme.

  • Bake for 30 minutes.

  • Add whole Garlic cloves to baking tray.

  • Bake for 15 more minutes.

  • Remove from oven. Peel outer layer from onion, squeeze out soft garlic from skin. Place Pumpkin, Onion and garlic into heavy based pot.

  • Add Chicken stock & Bay Leaves and bring to simmer for 15 minutes.

  • Remove Bay Leaves and add Brown Sugar.

  • Blend to make smooth consistency.

  • Stir through Cream and gently heat.

  • Serve with Sour cream, Fresh Thyme & Cracked Pepper... AND a glass of MCE!


Please reload

Recent Posts

Please reload


Please reload


I'm busy working on my blog posts. Watch this space!

Please reload


Aspinall Road Megalong NSW Australia 2785

Cellar Door Saturday 12-5pm & Sunday 12-4pm

Kim Draguns +61 402 358 100

ABN 41 003 460 679

©2017 by Megalong Creek Estate - Producer Wholesaler Licence liqw880010363.