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!

Ingredients (serves 5-6)

  • 1 medium pumpkin

  • 1 onion, diced

  • 2 cloves garlic

  • 30g butter or olive oil

  • 1L of chicken stock

  • Salt/ pepper


  1. Pre-heat the oven to 180 degrees and pre-line a try with baking paper.

  2. 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.

  3. 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.

  4. Pour in the chicken stock and roast pumpkin. Simmer on low for 5 minutes then puree and season to your preference.

Enjoy x

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