The perfect dish as it starts to cool down and my request for Mother’s Day!! Nick (with the “help” of the girls) uses the @KitchenAidAusNz’s K400 Blender to simply and quickly whip this creamy and flavoursome soup! And what is a pumpkin soup without garlic bread too (nothing is the answer, its a must!). Nick loves that the blender holds a really decent volume and there’s lots of control over the consistency of what you’re blending so whether you’re a smoothy or chunky soup fan, you’ll be stoked!
Pumpkin Soup

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 4 - 6 People
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 15 minutes
- Cook time: 45 minutes
- Total time: 1 hour
- Serves: 4 - 6 People
Ingredients
- 1 Kent pumpkin
- Olive oil
- 1 tbsp Butter
- 1 Brown onion
- 1 handful Fresh thyme
- 2 Lemons
- 7 cloves Garlic
- 1 block Parmesan cheese
- 1 L Vegetable stock
- 1 bunch Washed parsley
- 2 Sourdough baguettes , (or any type of bread)
- 1 bunch Washed parsley
- Fresh chilli , (optional)
- 1 Lemon
Method
- 1)
Start by preheating the oven to 180°C
- 2)
Next cut a Kent pumpkin in half (lengthways) and dig out the seeds.
- 3)
Then cut the pumpkin into wedges before placing them into a large mixing bowl.
- 4)
Drizzle the pumpkin wedges with a generous amount of olive oil then turn them out onto 2 lined roasting trays.
- 5)
Pop the pumpkin in the oven for approx. 40 minutes.
- 6)
Now roughly chop 1 brown onion, then add it to a saucepan on low heat together with 1 generous tablespoon of butter.
- 7)
While the onion sweats down, thread the leaves off a bunch of thyme, finely chop 3 garlic cloves and grate the zest of 1 lemon.
- 8)
Once the onion has sweated down (approx. 5 minutes), add the thyme, garlic and lemon zest to the pan.
- 9)
Allow the onion to absorb the flavours for an additional few minutes then remove from heat.
- 10)
Now add the onion mixture to a KitchenAid K400 blender, followed by 50g of parmesan cheese and IL of vegetable stock.
- 11)
Then scoop the flesh out of the pumpkin wedges using a spoon and add it to the blender (note: set some of the roasted pumpkin wedges aside for serving).
- 12)
Pop the lid on the blender and blend the soup on speed 1 until combined to a consistency of your liking.
- 13)
For the garlic bread, ensure your oven is preheated to the max, then add 4 tablespoons of butter and 4 finely chopped cloves of garlic to a clean saucepan (you can add some finely chopped chilli too if you want).
- 14)
Bring the saucepan to high heat until the butter is completely melted.
- 15)
Now cut 2 sourdough baguettes into slices then line them onto a lined baking tray before brushing them with the melted butter using a silicone brush.
- 16)
Sprinkle the slices of sourdough with some finely chopped parsley then generously grate some parmesan cheese on top.
- 17)
Pop the sourdough into the oven to cook for approx 5 minutes/when the cheese has melted.
- 18)
To serve, put some warm soup into a bowl, then lay 2 roasted pumpkin wedges, some grated parmesan cheese, the juice of lemon and some finely chopped parsley on top.
- 19)
Finish the dish off by tucking in a couple of slices of the toasted garlic bread.