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Roasted Pumpkin Soup

Warm up this winter with @LetsEatSmart‘s delicious roasted pumpkin soup recipe.


  • 1 pumpkin (approx 1kg)
  • 2 tbsp coconut oil
  • 1 onion, finely sliced
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp cinnamon
  • 1 tsp smoked paprika
  • 1/2 tsp coriander
  • 1/2 tsp nutmeg
  • 100ml coconut milk
  • 1 cup vegetable stock
  • 1 cup water


  1. Preheat the oven to 200C. Halve the pumpkin and scoop out the seeds. Place on a baking tray lined with baking parchment and roast for about 45 minutes or until the flesh is soft and comes off easily from the skin
  2. Melt the coconut oil in a large pan, add the sliced onions and cook stirring occasionally until caramelized
  3. Add the spices to the onions and stir constantly for one minute
  4. Transfer the mixture into a pot, add the remaining ingredients, together with the pumpkin, and stir to combine
  5. Turn the heat down to low and simmer for about 20 minutes. Turn the stove off and using a handheld blender puree the soup

Optional: Stir a spoonful of single soya cream into the soup to make it creamier. Serve immediately with a slice of warm bread.

For more recipes, visit @LetsEatSmart’s blog here.


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