Roasted Pumpkin/Squash Soup


Prep time10 minutes
Cooking time1 minute
Total time11 minutes


Jean has been working through her winter squash store and used a variety of different squash to blend into this flavourful soup. Roasting the squash with herbs was the secret here.


1 1⁄2 kg
pumpkin (or squash)
2 clv
garlic (use 1 to 2 cloves more if you like garlic)
rosemary sprigs (handful)
1 1⁄2 T
olive oil
800 ml
vegetable stock
100 ml
milk (or cream)
15 g


  1. Preheat the oven to 170°C/Gas Mark 3. Cut the pumpkin in half horizontally and remove the seeds. Score the flesh, season with salt and pepper, then rub with the cut garlic halves. Lay rosemary sprigs and a garlic half in each pumpkin half. Drizzle with a little olive oil and place on baking trays.
  2. Roast the pumpkin halves for about 1 hour until tender. It is ready when you can effortlessly slip a knife into the thickest part of the flesh. Take out the rosemary and garlic; reserve the garlic. While still hot, scoop out the pumpkin flesh.
  3. For the soup, heat the olive oil in a large saucepan, add the onion and cook for 5–6 minutes until soft and translucent. Add the roasted garlic cloves the pan with the nutmeg and a little seasoning to the pan. Sauté for a further 1–2 minutes.
  4. Stir in the pumpkin flesh and parmesan, then pour in the stock. Bring to the boil, lower the heat and simmer for 10–12 minutes. Blend the soup. Stir in the cream or milk and more stock,(if too thick) and heat through.