Roast Pumpkin Soup

Who doesn’t love pumpkin soup? Make a large pot then freeze in small containers and pull out of your freezer as a quick and healthy meal. The key for flavour on this is to makes sure you have a bright orange pumpkin!

Roast Pumpkin Soup



Prep time




  • 1 medium pumpkin

  • 1 onion, diced

  • 2 cloves garlic

  • 30g butter or olive oil

  • 1L of chicken stock or broth (or can swap for vegetable stock)

  • Salt & pepper


  • Pre-heat the oven to 180 degrees and pre-line a try with baking paper.
  • Cut the pumpkin up into small chunks, drizzle with some olive oil and season with salt and pepper. Place in the oven to roast for 20-30 minutes until cooked.
  • Heat the butter in a large pot over medium heat. Add the diced onion, garlic and sauté for 3-5 minutes until nice and brown.
  • Pour in the chicken stock and roast pumpkin. Simmer on low for 5 minutes then puree and season to your preference.

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