Light Meals

Roast Pumpkin Soup

Cooking time
30 - 45mins

Ingredients

  • 1 clove garlic, whole and unpeeled
  • 250g pumpkin, peeled, deseeded and cut into small cubes
  • 1 teaspoon oil
  • 1 cup vegetable stock
  • 1/4 teaspoon ground cumin
  • Pinch of ground nutmeg
  • 1 tablespoon cream (optional)

Method

Preheat oven to 180oC. Lightly grease a small ovenproof dish. Place pumpkin and garlic in dish, drizzle with olive oil and roast for 15 – 20 minutes until tender.

Add the pumpkin, stock and spices to a medium saucepan and bring to the boil. Reduce heat to a simmer and cook for 15 minutes until the pumpkin is soft. Peel the garlic and add to the pan.

Puree the soup, and garnish with the cream if using.

Rate our single serve recipe

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  • This is my absolute favourite pumpkin soup recipe. So hearty and delicious!

    5 Star

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  • This is my absolute favourite pumpkin soup recipe. So hearty and delicious!

    5 Star

Leftover ingredients

  • No left over ingredients :0)
Roast Pumpkin Soup
Light Meals