Roasted Pumpkin Soup

What will a season of soup be without some form of pumpkin soup?!  I finally bought a stick blender and decided to try it out on this all-round favourite.

Roasting the pumpkin beforehand gave it a very slight smokey taste and keeps the veggies firm for longer – which, in my opinion, makes for a nicer blended soup.

I got the original recipe from

These are the amounts I used, and it is enough for two big and two small servings.


700g  pumpkin, peeled, cut into 3cm pieces

1 large onion, chopped

2 teaspoons chopped garlic

One large potato, peeled & chopped into blocks

Chilli flakes OR chopped fresh chilli

Peri-Peri (if you like HOT food)

Olive oil
1/3 cup cream, cottage cheese or Bulgarian yogurt.
Nice Extras:  fresh chives to serve, prawns/shrimps, crab sticks, celery salt.
  1. Preheat oven to 200C.
  2. Place the pumpkin, onion, garlic, potato and chilli/peri-peri  (and celery salt if you’re using it) in a large roasting pan. Drizzle with oil and toss to combine. Season with salt and pepper.
  3. Roast in pre-heated oven until the vegetables are golden and tender (about 45min).
  4. Transfer to a large saucepan over high heat.
  5. Add the chicken stock. Bring to the boil. Reduce heat to low.
  6. If you want a slight seafood taste, add 2 chopped crabsticks.
  7. Simmer for about 5 minutes. Remove from heat and puree using a stick blender, until just smooth. Stir in the cream/cottage cheese/yogurt.
  8. If you’re adding shrimps/prawns, you can do it now and simmer the soup for another 10min.  If the soup gets too thick, just add more chicken stock and stir.
  9. Serve with chives and extra cream/cottage cheese/yogurt.

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