Roasted Pumpkin Soup

Deliciously creamy, this roasted pumpkin soup will be sure to warm you up this winter!




  • 1 pumpkin (halved)
  • 200ml thickened cream
  • 500ml chicken stock
  • 1 clove of garlic
  • Salt and pepper to taste
  • Olive oil


  1. Heat oven to 200°C.
  2. De-seed your pumpkin halves. Sprinkle over a little olive oil, salt and pepper. Turn pumpkins upside down, and roast for about an hour (until tender)
  3. Allow pumpkin to cool slightly, then scoop the flesh into a blender
  4. Add cream, chicken stock, garlic, and a splash of olive oil and blitz until smooth
  5. Season with salt and pepper
  6. Serve with toasted ciabatta or garlic bread, and enjoy!

Chef’s tip: This is a great recipe to use up any leftovers that you might have in the fridge or pantry. Sprinkle over a little bit of fried bacon, spinach, croutons, pepita seeds, feta or parmesan cheese.