Roast pumpkin soup with spinach and cream

Adam Liaw
Roast pumpkin soup swirled with spinach puree and cream.
Roast pumpkin soup swirled with spinach puree and cream. Photo: William Meppem

This simple soup takes a dramatic turn thanks to a dash of spinach puree and cream. Freeze the extra puree for later.


1 brown onion

½ butternut pumpkin

4 cloves garlic

500ml salt-reduced chicken stock

1 tbsp butter

¼ cup thickened cream, to serve

Spinach puree (makes extra)

120g baby spinach leaves

½ cup parsley leaves

salt, to season

2 tbsp melted butter or olive oil


1. Heat your oven to 180C fan-forced (200C conventional). Cut the root and tip from the onion but otherwise leave unpeeled. Place the onion, pumpkin and garlic on a lined roasting tray and roast for 1½ hours.

2. While the vegetables are roasting, place the spinach and parsley in a heatproof bowl and cover with boiling water. Stand for 1 minute, then drain and transfer the spinach and parsley to a high-speed blender with a little salt and melted butter or olive oil. Process to form a smooth liquid puree.

3. Scoop the flesh from the pumpkin, squeeze the onion and garlic out of their skins and place in a blender with the chicken stock and butter. Blend, adding extra water if necessary, until the soup is the consistency you like. Transfer to a small saucepan and bring to a simmer. Divide the soup between 4 bowls and serve with a spoonful of the spinach puree and a little cream swirled into the top.

Adam's tip: Soups freeze well, almost without exception. Store in press-seal bags or in freezer-safe containers in portions that are appropriate for your family.

Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.

Buy Now