Roasted Pumpkin Soup

Ingredients (serves 5-6)

1.5kg butternut pumpkin, cut in half, skin on
1 onion, peeled (brown, yellow or white)
1 head of garlic
2 tbsp olive oil
¾ tsp salt
Black pepper
3 – 4 cups of milk
And for the garnish, finely chopped parsley

I did add a little bit of chilli flakes to the soup, just because I like it!


Preheat oven to 180C/350F.
Place pumpkin cut side up on baking tray with onion and garlic wrapped in foil. Drizzle  with oil, sprinkle with salt and pepper.
Bake for 70 – 80 minutes or until the pumpkin is soft (test with skewer).

Scoop seeds out of pumpkin and discard. Use a large spoon to scoop out pumpkin flesh  and place into a large sauce pan.
Peel off most of the dark burnt outer layer of the onion and discard. Cut the onion in half (you can do this with a spoon) and transfer both halves to the pan.
Unwrap garlic and squeeze the flesh out of 1/4 of the garlic into the pan. (you can keep the rest of the garlic up to 2 weeks in the refrigerator).
Whizz with a hand blender until smooth. Adjust consistency to taste with water / milk. Adjust seasoning to taste and sprinkle with parsley. – enjoy –



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