Roast Pumpkin Soup


1.5kg butternut pumpkin, cut in half

2 onions, halved

1 garlic bulb

60ml olive oil

1 litre chicken stock

500ml water

Salt and pepper

Cream, to serve (optional)


Preheat oven to 200C.

Place the pumpkin, onion and garlic on a lightly greased large oven tray lined with non-stick baking paper. Drizzle with the oil and sprinkle with salt and pepper.

Cook for 1 hour or until onion is caramelised and pumpkin is soft. Set aside until cool enough to handle.

Scoop out the flesh of the pumpkin into a large pot. Remove the onion and garlic from their skins and add to the pan.

Add the stock and water, and, using a hand-held stick blender, blend the soup until smooth.

Place the soup over high heat and bring to the boil to warm through.

Sprinkle with pepper and drizzle with cream (if using) to serve.


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