Roast vegetable soup

Roast vegetable soup




  • 500g butternut pumpkin, skin on (remove the skin if using a variety with thicker skin)
  • 1 large (about 500g) sweet potato, skin on
  • 2  onions, peeled
  • 3 carrots, skin on
  • 8 large garlic cloves, skin on
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried sage
  • 1 tbsp olive oil
  • 2 cups (500ml) stock
  • 2 cups (500ml) water


Heat oven to 200°C (180°C fan-forced) and line 2 oven trays with baking paper.

Coarsely chop pumpkin, sweet potato, onions and carrots – making sure everything is about the same size.

Add vegetables to a large bowl along with garlic, herbs and olive oil.

Toss until everything is well covered and divide on oven trays.

Roast for 35-40 minutes until vegetables are soft.

Squeeze out the garlic (discarding the skins) and blend or process the vegetables until smooth – using a little water to loosen the mixture if it’s too thick to blend properly.

Place puree into a large saucepan along with remaining water and stock.

Bring to a simmer and serve.

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Serving Suggestions


  • You’ll notice that I kept the skins on the root vegetables – extra fibre and loads of vitamins and minerals live in the skin.
  • You get so much more flavour from the vegetables when they’re roasted, so it’s worth the roasting time.
  • Use any root vegetables you like for this soup. If you’ve got parsnips, swedes or turnips feel free to add them. Beetroot is also great but it changes the colour.
  • This recipe was created by Jay Rogers for Kidspot, New Zealand's best recipe finder: You can follow Jay at The Moodie Foodie and on FacebookTwitter or Pinterest.

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