Smokey Roast Pumpkin Soup
with Parmesan Toasts

This cosy and comforting winter favourite is livened up with a satisfying crunch of toasted pumpkin seeds and a side of parmesan toast.

10 Mins
60 Mins
Ready In
70 Mins

What you need

Smokey Roast Pumpkin Soup

  • 1 large pumpkin (approx 1.6kg)
  • 2 large brown onions
  • 2 Tbsp smoked paprika
  • Olive oil for drizzling
  • Sea salt & pepper
  • 850ml chicken (or vegetable) stock
  • 250ml Anchor cream

Parmesan toasts

  • 1 sourdough loaf, sliced
  • Olive oil for drizzling
  • 1 cup Perfect Italiano Parmesan cheese, grated

To serve

  • 75g pumpkin seeds
  • 1 Tbsp olive oil, for frying

Here's how it's done

  1. Heat oven to 220°C. Cut the pumpkin in half, then cut each half into 4 and scoop out the seeds. Cut the onions in half removing skin. Place in a bowl with the pumpkin and toss through the smoked paprika.
  2. Place the pumpkin wedges and onions on a baking tray. Drizzle with a good glug of olive oil and sprinkle with salt and pepper. Bake for 40 to 45 minutes or until the pumpkin is just soft and starting to brown. Turn half way through.
  3. Scoop the pumpkin flesh away from the skin and add to a food processor with the onion and 1cup of the stock. Blitz until smooth.
  4. Pour into a large pan, add remaining stock and cream and heat through. Check seasoning and add more sea salt and pepper if required.
  5. Reduce oven to 200°C. Arrange bread on baking tray. Drizzle with oil and sprinkle with parmesan. Bake until edges are lightly browned, about 12 minutes.
  6. While the bread is baking, fry the pumpkin seeds in olive oil on a medium heat until browned. 
  7. Divide soup in bowls and top with pumpkin seeds. 


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