roasted pumpkin

Unbelievable Roasted Pumpkin Soup

Unbelievable Roasted Pumpkin Soup

I always thought that roasted pumpkin soup was difficult to prepare, how could you get such an amazing flavour to be easy? That just didn’t sound right to me. It had to be tricky. Possibly that is why it took me so long to actually acknowledge that I needed to cook my own pumpkin soup in order to guarantee that it within my taste/flavour expectation and to my diet plan.

So, I went digging for recipes, instructions and videos. I end it up making my own thing – which is what I guess would happen to most of the people as we like to add it a bit of our personal taste to it. This recipe is extremely easy and doesn’t involve a lot of cooking time, although there is a fair bit of time involved on “roasting the pumpkin”, but you can get into other things while it’s in the oven.


  • Pumpkin (start w/ half)
  • ginger
  • garlic
  • celery
  • parsley
  • chicken stock
  • Olive Oil
  • sweet potato (optional)

roasted pumpkinPreheat the oven to 180 degrees, then cut the pumpkin into wedges and place them in the a tray , adding salt and pepper on the top of the pumpkin. Ensure that they are with the skin facing down.

I like to leave the skin because that will prevent the squash from burning in contact with the tray.

You will leave the pumpkin in the oven roasting for one hour.

Pay attention to your timer, as 10min before finishing your one hour you will get ready for your seasoning. In a large deep pan get add garlic celery and just a zip of  Olive oil. That will get the garlic and celery to start frying.

Then add parsley and shredded fresh ginger, (I like to peel the ginger as if you leave the skin and shred it the soup might get too spicy, it’s up to you.). Then get the pumpkin off the oven, remove the skin and add it to your pan. At this stage bring 1 litre of water to boil, add the chicken stock to it and stir. Get all the chicken stick juice and add to the pan. You will no stir it all together.

Leave it on medium heat for 10-15 minutes. Then get half of the soup or everything and blend it for a more creamy texture. I personally like to blend it all. Be careful blending hot soup.

Voilá. It’s ready.

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