Roast Pumpkin Soup – Just In Time for Winter

  • Roast Pumpkin Soup – Just In Time for Winter
Ranking: 2 more votes required!

Rated 5 out of 5 based on 3 votes


  • 1 x whole pumpkin
  • 1 x onion, halved
  • 1 bunch rosemary
  • 4 cloves garlic
  • 2 Tbls olive oil
  • 1 pinch salt and pepper
  • 1 L hot veggie stock
  • 1 x onion (diced)
  • 2 cloves garlic diced
  • 250 ml cream
  • 35 g parmesan
  • 20 g butter
  • 1 pinch nutmeg


Preheat the oven to 190’c.

Cut the pumpkin in half, scoop out the seeds. Score the pumkin lesh with a sharp knife.

Place the onion halves where the seeds were. Add garlic, salt, pepper and oil.

Roast for 1 – 1 1/2 hours until lesh is tender. Remove and cool.

Add onion, garlic and oil to pot. Cook for 2-3 Minutes.

Scoop out pumkin lesh and add to pot with nutmeg, parmesan
and pinch of salt. Cook for 2-3 mintues.

Add the hot veggie stock and bring to boil.

Reduce heat and simmer for 12 minutes.

Stir in cream and cook for another minute.

Take off the head and pour into blender, add butter and blend until smooth.

Pour back into a clean pot to reheat.

Serve and enjoy.

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  • Good time for pumpkin soup Matt.


    by ANNA LINHART on 11/05/2013, 15:03
    • Thanks Anna :)


      by Matt Cook on 14/05/2013, 20:52
      Matt Cook
  • That’s a fantastic photograph of a delish dish!


    by Nell Hungerford on 14/05/2013, 11:53
    Nell Hungerford
    • Thanks for the great feedback Nell :D


      by Matt Cook on 14/05/2013, 20:53
      Matt Cook