If you’re looking for a super cheap roast pumpkin soup recipe then it can’t get any easier than this one. This is a recipe that I love to make in bulk when pumpkins are on sale (almost as much as love my bulk chilli). I picked some up today for $1 a kilogram which makes them a great buy – if you can get pumpkin even cheaper that’s even better! It’s also a really quick recipe to make. This soup freezes really well in reusable containers and lasts for at least 6 months. If you get your pumpkin when it is really cheap you can make this soup for less than 50c a serve. My last batch cost me about $4.50 for a huge batch!
Super Cheap Roast Pumpkin Soup Recipe
Pumpkin soup is one of those items that you’ll find on almost every menu in Australia and I think that one of the main reasons ist that it’s really cheap to make. It’s so popular and is a great healthy, hearty soup. It always surprises me that Americans don’t eat more pumpkin soup – especially after Halloween!
For this recipe, you are better off buying a whole pumpkin and then adjusting the other quantities as you need them. The type of pumpkin doesn’t matter – buy the cheapest or the one you prefer.
What you need to make super cheap roast pumpkin soup
- 2 kg of pumpkin
- 6 garlic cloves (you really need fresh garlic for this as we’re going to roast it)
- 1 stock cubes or 1 large container of stock
- 2 teaspoons of curry powder
- Olive oil
How to make super cheap roast pumpkin soup
- Cut the pumpkin into smaller pieces, removing the skin and seeds
- Peel your garlic cloves
- Place the pumkin and garlic on a baking tray and drizzle olive oil over all of it
- Roast in a medium oven until the pumpkin is soft
- Place the pumpkin, garlic and stock cubes or container of stock into a large soup pan
- If using stock cubes add 1 litre of water (Add more for a runnier soup or less for a firmer soup)
- Bring to the boil and stir
- Use a hand blender and puree the soup
- Freeze for later or serve with sour cream and croutons!
If you’ve never made pumpkin soup before, give it a go! It’s such a great economical recipe and perfect for bulk cooking and keeping in the freezer. I freeze mine in single serves and it makes a quick and easy lunch with a fresh bread roll.