Roast Pumpkin Soup

One of the best things about winter has to be warming up with tasty (and healthy!) soup. Pumpkin has always been a winter soup staple for me but roasting the pumpkin first really makes it that extra bit special.

Serves 4-6
olive oil
fresh basil & oregano (I cheated and used those fresh herb tubes)
1 pumpkin, roughly chopped (I used Jarradahle)
2 brown onions, diced
2 carrots, diced
2 sticks of celery, diced
500ml of chicken or vegetable stock
Salt and Pepper to taste


1. Preheat the oven to 220c. Coat the pumpkin with oil, herbs, salt and pepper. Roast the pumpkin for approximately 20-30minutes until it starts to caramelise a little.

2. In a deep stock pot sweat the onions, carrots, and celery with some garlic until softened.

3. Once the pumpkin is roasted throw it in with the vegetables and give it a quick stir. Pour in the stock and bring to a gentle boil for about 10 minutes.

4. Blend to your desired consistency (I added about 300ml of water).

5. Serve with a dollop of cream (or natural yoghurt) and some crusty bread.

Tip: This freezes well. Just make sure when you are warming it up again to bring it to a boil otherwise you will find it remains lumpy.

1 comment
  1. Can you please send some of that my way? Looks amazing, Laura!
    Ronnie xo

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