Pumpkin Soup Hack: Easy Roasted Whole Pumpkin Soup

4 servings

Prep time: 15 mins

Cooking time: 45 mins

Nutritional Information (approx.)

	Per serving
kcal	3.729
fat	380g
saturates	320g
carbs	104g
sugars	52g
fibre	39g
protein	39.8g
salt	3g

Ingredients

• 1 whole pumpkin (about 1.5-2 kg)
• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika (optional)
• 1 litre vegetable stock
• 150ml coconut milk or double cream
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Method

1. Preheat your oven to 180°C.

2. Cut off the top of the pumpkin, scoop out the seeds (you can roast these separately) and put the top back on.

3. Wash the whole pumpkin and place it on a baking tray. Rub the outside with 1 tbsp of olive oil and prick it a few times with a fork.

4. Roast the pumpkin for about 60-80 minutes, until it’s soft and can be easily pierced with a fork. Once done, let it cool slightly.

5. Scoop the flesh out into a bowl

6. In a large pot, heat olive oil and sauté chopped onion and garlic until soft and translucent.

7. Add cumin and smoked paprika (if using) and cook for another minute to release the flavours.

8. Add the roasted pumpkin flesh to the pot along with the vegetable stock. Use a hand blender to blend everything until smooth and creamy. (You can also use a regular blender, blending in batches.)
9. Stir in coconut milk or double cream to add richness. Season with salt and pepper to taste.

10. Let the soup simmer for 10 minutes to allow the flavours to meld together.

11. Serve hot with fresh herbs like parsley or thyme and a drizzle of extra coconut milk or cream if desired.

Chef’s Notes

No peeling or chopping: Roasting the whole pumpkin saves time and effort.

Extra flavour: Roasting the pumpkin enhances its natural sweetness and adds depth to the soup.