Roasted pumpkin soup

Roasted pumpkin soup



  • 1/2 pumpkin, cut into chunks
  • 4 garlic cloves, unpeeled
  • 1 onion, peeled and cut into quarters
  • 2 tbsp olive oil
  • 4 cups (1L) chicken stock
  • 3 sprigs of fresh thyme, leaves only
  • 1 tsp peri peri or chilli of choice
  • 1/2 cup (125ml) cream
  • bread to serve


Preheat oven to 180°C (160°C fan-forced). Place a sheet of baking paper on an oven tray.

Toss pumpkin, garlic cloves and onion in olive oil. Arrange on tray. Cover with foil and bake until tender (30 – 40 minutes).

Pour chicken stock into a stockpot. Add thyme leaves, pumpkin and onion.

Squeeze roasted garlic from skin into stockpot. Add peri-peri/chilli.

Bring to the boil and simmer for 10 minutes. Remove from heat and add cream.

Puree with a stick blender.

Serve with fresh bread.


Find related pumpkin recipes

Serving Suggestions


  • Butternut pumpkin works well in this recipe.
  • Use more chilli, if desired. I found the soup a little sweet with just one teaspoon of chilli, so I added two. 
  • This recipe was created by Alana House for Kidspot, New Zealand's best recipe finder.

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