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Slow-Roasted Pumpkin Soup

Roasting concentrates natural sugars for a deeply flavourful winter soup.

⏱ Prep: 20min 🔥 Cook: 55min 🍽 Serves: 6 📊 Easy 🍂 Winter ✓ Free
🌱 From the Garden

Queensland Blue and Jap (Kent) pumpkins make the best soup. Grow and save seeds from your best specimens.

Servings
6
⏱ 20 Prep
🔥 55 Cook

🥕 Ingredients

  • 1 1 large Queensland Blue pumpkin
  • 1 1 onion
  • 4 4 cloves garlic
  • 750 750ml vegetable stock
  • 200 200ml coconut cream
  • 2 2 tsp cumin
  • Olive oil, salt, pepper
  • Pumpkin seeds (reserved)

👩‍🍳 Method

1
Preheat oven 200°C. Halve pumpkin, reserve seeds.
2
Roast pumpkin, onion, garlic with oil 40-45 mins.
3
Toss seeds with oil and spices, roast 15 mins.
4
Scoop pumpkin into pot, add stock, blend smooth.
5
Stir in coconut cream, adjust seasoning.
6
Serve with sour cream and toasted seeds.
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