Pumpkin soup

pumpkin1This is one of my easiest, go to, fail safe recipes (which is a common theme with my cooking!). Roasting the pumpkin + adding ginger/garlic makes this soup extra vibrant, fragrant and tasty. I love that it is only a 2 dish dinner – roasting dish + blender. Making it also an easy prep and clean up. A perfect Autumn/Winter soup!


  1. Preheat the oven at 200°C.
  2. De-seed pumpkin, peel and quarter potatoes.
  3. Place pumpkin and potatoes in oven proof dish, drizzle with olive oil and bake in oven for 45-60mins or until roasted (note – pumpkin should be soft).
  4. Scoop out pumpkin from skin with a spoon and place pumpkin pulp and potatoes into a blender. Add garlic, ginger and 1 cup of water blend on medium until combined.
  5. Pour into cups/bowls. Garnish with cream + pepper (or parmesan + parsley).  Serve with fresh bread.

pumpkin2pumpkin soup3pumpkin4Warm, filling and super easy. That’s my kind of meal!

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