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Roasted Pumpkin Soup

Comforting roasted pumpkin soup spiced with a blend of spices, ginger and garlic.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Keyword: Pumpkin Soup
Servings: 4 people


  • 1 medium-size sugar pumpkin
  • 1 onion
  • 2 carrrots
  • 4 garlic cloves
  • 1 inch piece fresh ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon black pepper
  • Seeds from 2 cardamom pod
  • 1 litre vegetable stock
  • 1/4 cup pumpkin and sunflower seeds
  • Coconut milk optional


  • Preheat the oven to 180C.
  • Cut the pumpkin in half and scoop out the seeds. Place the pumpkin on a baking tray and bake for about 30-40 minutes or until the inside is soft enough that you can easily scoop the flesh out using a spoon.
  • Leave aside to cool. When cooled down, scoop out the flesh and save in a small bowl to add into the soup later.
  • Heat some vegetable oil in a pan and add the onion and carrot finely chopped. Stir for a couple of minutes. Press the garlic cloves and ginger to make a paste and add into the pan.
  • Add the cinnamon, grated fresh nutmeg, turmeric, black pepper and the seeds from the cardamom pods. Keep cooking until fragrance making sure the spices do not burn.
  • Add the vegetable stock and the roasted pumpkin. Bring to simmer and leave simmering for about 10 minutes.
  • Using a hand blender, blend until you have a perfectly smooth consistency. At this point, you can add coconut milk to make the soup creamier.
  • Toast in a small pan the sunflower and pumpkin seeds.
  • Serve the soup in a bowl and add top with toasted seeds and a little bit of coconut milk.