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Simple Roast Pumpkin Soup

Simple Roast Pumpkin Soup

A fresh light soup rich with roasted flavours. You can't go wrong.

Keyword Simple Roast Pumpkin Soup
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour


  • 1 whole pumpkin of your choice I like Kent or Butternut
  • 2 cloves garlic finely chopped
  • 2 cm ginger finely chopped
  • 2 onions sliced
  • 2 tbsp cumin
  • 8 - 10 cups vegetable stock
  • 1 400g tin coconut cream


  1. In an oven preheated to 200°C roast the pumpkin which has been cut in half. When pumpkin is soft and caramelized scoop out the seeds. Gently fry the onion, garlic, ginger and cumin in a little oil. Add the flesh of the pumpkin. Add the stock and cook for 20 minutes until all ingredients are soft. Then blend with a stick blender until smooth. Stir in coconut cream, heat through and serve with crusty bread.