I’m on a sheet pan soup binge – they are so easy, I can’t help it. This roasted pumpkin and potato soup is another set and forget soup which is done with just minutes of prep work. All you need to do is chop the vegetables, throw them in a roasting tray and you are off.
The baby is still sick so these sheet pan soups have been a life saver! This is one for you postpartum mamas, with no time and no hands free. Throw everything into a roasting pan and leave for an hour. Once roasted and soft, all you need to do is pile everything into the blender with some veggie stock and you are good to go.
This soup gets its creaminess from the roasted potato instead of additional cream. Of course you can add cream at the end if you want (what is soup without toppings anyway – see my note below), but if you are dairy-free than this is a rare breed creamy soup for you. There are so many reasons that I love butternut pumpkin – it’s low cal, sweet, goes perfectly caramelized while roasting and tastes so comforting. This soup is all of those things, with the addition of charred onions and roasted garlic. Delicious.
Like all sheet pan soups, this guy only has a few ingredients (5 to be exact!), so quality makes a big difference! Particularly in the stock you choose. A good veggie stock will go a long way.
Let’s talk about toppings
I live for soup toppings. A tasty crouton. Sharp cheddar cheese. A drizzle of cream. A tablespoon of sour cream. A small handful of bacon bits. Any of the above will do. For this particular soup, my favourite combo is a good salty crouton and a drizzle of heavy cream. Sharp cheddar is also a great contrast for this roasted pumpkin and potato soup.
If you are looking for other great soup recipes to try, take a look at this zucchini and leek soup, or this drop dead delicious chicken noodle.
Enjoy xo
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