Roasted Pumpkin Soup

Roasted Pumpkin Soup

This Roasted Pumpkin Soup is delectable and so easy to make all you need is a great quality baking pan and a blender. Top with some fresh cream and edible flowers for a summery lunch idea.

Ingredients for the Roasted Pumpkin Soup

  • 15ml Coconut oil
  • 1 Onion (chopped)
  • 2 Cloves garlic (crushed)
  • 5ml Ginger (minced or finely chopped)
  • 15ml Thyme
  • 2.5ml Cayenne pepper
  • 1 x medium pumpkin, peeled and cubed
  • 250ml of cream or coconut cream
  • 300ml Vegetable broth
  • 1 Teaspoon of nutmeg, cinnamon and brown sugar
  • Salt and pepper to taste


  1. Preheat your oven to 180*C
  2. Then place all of the above ingredients, except the liquids, to a baking pan and bake for 1 hour until the pumpkin is soft to the touch and browned.
  3. Add all of the contents of the tray into a heat proof blender and then add the liquids.
  4. Blend until smooth and creamy and reheat in a pan if necessary.
  5. Serve the roasted pumpkin soup with a drizzle of cream , some toasted pumpkin seeds and a delicious crusty bread.

Tip: Air fry apple slices spiced with sage for a healthy crisp crouton.

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