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Healthy Pumpkin Soup

Updated: Apr 18, 2020

Roasted Pumpkin soup

An anytime favourite soup at home & very easy to put together. I usually get a whole pumpkin home and Roast half for soups & salads !

This yummy soup

serve hot with a swirl of fresh cream & crunchy fried  Mozzarella cheese croutons,

chilled with a few drops of Tabasco & garnished with fresh mint leaves…

This soup , make a light super main dish with freshly baked bread & and a salad as a side !

so go ahead & try it , can't wait to get your feedback soon !!


2 cups of roasted pumpkin

1 small onion finely chopped

⅔ cloves crushed garlic

2 sticks of finely chopped celery

1 carrot finely chpped

1or 2chopped tomatoes (depends on size)

1tbsp olive oil or butter ,  to saute

500 ml veg stock or warm water .


On medium heat in a cooker or for a slow cooking use a dutch oven ( a cast oven pot with a lid )  ,

add the Olive oil, when hot add the crushed garlic , saute add the chopped onion , chopped celery , carrots & saute a couple of minutes. add the tomatoes, saute well ,

add the stoch / water & season well with salt & pepper .

close lid & simmer for 10 minutes on medium heat ,

when slightly cool ,puree with a hand blender , taking care to immerse it fully into the mixture or will splutter .

suggestions to serve - warm to required temperature & plate

into soup plates , garnish with a swirl of fresh cream or a dash of extra virgin olive oil ,

and serve with warm home baked french bread !!

for an impressive serving top it with - mozzarella/ bocconcini cubed , rolled in panko & deep fried to a crunchy  golden colour , add it to the plate on the table just in time to eat 👍

optional- can spice it with cayenne pepper / a drop or two of tabasco  / chopped fresh basil …

this soup really marries well with a pinch of nutmeg too ..

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