Roasted Pumpkin Soup

Cindy Brown

Posted on July 11 2016

Roasted Pumpkin Soup

This Roasted Pumpkin Soup came together this afternoon while attempting to get as many cold and flu fighting ingredients into one dish for dinner for the family.

Garlic, lemon, ginger, turmeric, cinnamon ALL great ingredients to fight the common cold and boost the immune system.


  • half a pumpkin (or 2 quarters)
  • 4 whole garlic cloves
  • 1 onion
  • 2 big carrots 
  • 1 tsp. ginger
  • 1 tsp. turmeric
  • 1 tsp. cinnamon
  • juice from one lemon
  • 1/2 cup coconut milk
  • 500ml vegetable or chicken stock ( I used chicken )
  • 1 tbsp. olive oil


Peel and cut the pumpkin into pieces, place in roasting dish with the garlic cloves and drizzle with olive oil.  Sprinkle cinnamon on the pumpkin and roast at 180 degrees till soft ( +- 45 min ).

Meanwhile dice the onion, grate the carrots and peel and grate the ginger.

In a large sauce pan on a medium heat, place the olive oil and onion and ginger.  Sauté' till onion is transparent. Add the carrots and turmeric and continue to sauté for further 10 min. (Be aware that turmeric powder does tend to make certain appliances go yellow).

Add the vegetable or chicken stock to saucepan and simmer for about 20 minutes.

When the roasted pumpkin is soft, add the pumpkin and roasted garlic to the saucepan, add the lemon juice and continue to simmer for a further 10 minutes. 

Add the coconut milk and stir, then blend with a hand blender or transfer to a food processor and process until smooth.

Return to saucepan and add addition water for desired thickness.

Add salt and pepper to taste.  Serve and Enjoy x





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