For Australians, we’re swiftly moving into the hotter months. But, for my Northern Hemisphere based cookers, Autumn is upon you! Halloween, falling leaves and pumpkin spice are in abundance! And the other thing that makes me think of Autumn is pumpkin soup. For this version though, I’m upping the ante – Pumpkin soup with garlic bread.
Pumpkin soup with garlic bread
“Pumpkin soup with garlic bread,” I hear you say. Yes! That’s right! Nothing like making something so comforting and simple even more decadent with something else comforting and simple. Two simple, delicious meals brought together for one indulgent, by the fireplace feast.
Everyone has their own version of pumpkin soup, and mine has onions and of course, herbs! What ingredients go into mine to make it really special?
Butternut squash – roasted!
I love to roast butternut squash (or pumpkin for my fellow Aussies). It makes it so sweet and delicious. This recipe doesn’t even require the pumpkin to be skinned or chopped when it’s raw. Just chop it in half and roast the halves until the flesh is soft and tender. The flesh will be so easy to scoop out with the slightest touch – it really is that easy!
Roast away!
In fact, this is all about the roasting, and beware – this recipe will make your whole neighbourhood smell delicious! What could be better than the sweet smell of pumpkin roasting with garlic, onion and rosemary?! It is the ultimate Autumn smell, they could even turn this into a candle!
Choose your own adventure
Like many of my recipes, this can be a bit of a choose your own adventure – I like to add chives and cream to mine, which is an option (a highly recommended one!). You could also add some chilli flakes for a bit of a kick, or even some truffle oil to give it some more depth and that earthy flavour.
Easy, cheesy, garlic bread
Like I said, this recipe doesn’t stop at the soup (although, it can!). It’s pumpkin soup with garlic bread – so you need to construct that part of the recipe too! Making it extra cheesy to give it that Instagram worthy cheese pull and you’ve got one delicious meal that’s good enough to be eaten alone or with a crowd.
What about blending pumpkin soup with garlic bread?
This can be blended with an immersion blender or a normal food processor or blender but reader – beware! If you put it into a sealed blender, make sure it cools down or it can build pressure when it’s blending and spout molten hot liquid everywhere.
If you make this recipe, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations!
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Pumpkin soup with garlic bread
Ingredients
Pumpkin soup
- 1 butternut squash halved and deseeded
- 2 bulbs garlic halved
- 2 onions peeled and quartered
- 3 sprigs rosemary
- 3 tbsp olive oil
- 750-1000 mL chicken stock
- 2 tbsp double cream optional
- chives to serve optional
- salt and pepper
Cheesy garlic bread
- 2 bulbs garlic
- 1 tbsp olive oil
- 100 g unsalted butter at room temperature
- 30 g chives finely sliced
- 50 g parmesan grated
- 100 g mozzarella
- 4-6 slices bread
- salt and pepper
Instructions
Pumpkin soup
- Preheat oven to 180 degrees Celsius / 355 degrees Fahrenheit.
- In a large baking tray, place the butternut squash, garlic bulbs, onions and rosemary. Season generously with salt and pepper and drizzle olive oil all over. Bake for 1 hour or until the butternut squash is soft.
- Allow the garlic and butternut squash to slightly cool. Scoop out the flesh of the butternut squash, discarding the skin. Squeeze the roasted garlic cloves out of their skin.
- In a large pot, combine the butternut squash, garlic cloves, onions, rosemary leaves, all the juices from the roasting pan and chicken stock. Start with the smaller amount of stock and add more depending on how you like the consistency of your soup. On a high heat, bring to a boil then reduce the heat to low – medium to bring the soup to a gentle simmer. Simmer for 30 minutes with the pot uncovered or until the soup has slightly thickened. Add the cream to the pot and stir through. Using an immersion blender, blend the soup until smooth. You can also do this in a blender however, allow the soup to slightly cool before adding it to a blender.
- Serve with an extra drizzle of cream, crack of black pepper, some finely sliced fresh chives and the cheesy garlic bread.
Cheesy garlic bread
- Preheat oven to 160 degrees Celsius / 320 degrees Fahrenheit .
- Using a sharp knife, slice the top off the garlic bulb, about 2 – 3 cm down from the top to expose the raw cloves. Place the bulb of garlic into the centre of an oven proof dish. Drizzle with olive oil and sprinkle a generous amount of salt and pepper all over. Bake for 1 hour.
- Remove the garlic from the dish and set to the side. Allow to slightly cool until you are able to handle it. Using your fingers, squeeze the roasted garlic cloves out of their skin.
- Place the garlic cloves, butter, chives, parmesan and pinch of salt and pepper into a food processor and blend. You can also place all ingredients into a bowl and mash together with a fork.
- Spread a tablespoon of butter onto each slice of bread and sprinkle with mozzarella cheese. Place under the grill or broiler for 5 minutes or until melted. Serve with your pumpkin soup.
Hello! I could have sworn I’ve been to this blog before
but after checking through some of the post I realized it’s new to me.
Anyhow, I’m definitely happy I found it and I’ll be book-marking and checking back often!
Thank you and I hope you continue to enjoy it!
I’m not sure if im reading this incorrectly but it looks like the garlic bread randomly adds in tomatoes in step 2. It really confused me im not sure if its a typo.
It was a typo! So sorry about that!
Hmm is anyone else experiencing problems with
the images on this blog loading? I’m trying to figure out if its
a problem on my end or if it’s the blog. Any feedback would be greatly appreciated.
Oh no! I have looked into this and it shouldn’t be an issue with the website. Let me know if it is working for you now!
Hi there! I could have sworn I’ve been to this site before but after browsing through some of the post
I realized it’s new to me. Anyhow, I’m definitely happy I found it and I’ll be
book-marking and checking back often!
This website was… how do you say it? Relevant!! Finally I’ve found something that helped
me. Thank you!
Hmm is anyone else experiencing problems with the images on this blog loading?
I’m trying to find out if its a problem on my end or if it’s the blog.
Any feedback would be greatly appreciated.
I am sorry the website is loading slowly for you! Please let me know if this is still an issue?
Absolutely enjoyed my pumpkin soup and cheesy garlic bread. Unbelievably so good the taste is still lingering. Thank you!
I am so happy to hear that!