Roast Pumpkin Soup

The most nourishing and warming pumpkin soup ❤ I also put a small sweet potato, some carrots, and a broccoli stem in this for some extra nutrients and less waste. I also lightly toasted some cubes of several-day-old bread with some salt and herbs for croutons 😍 soup is such a good way to use up leftovers in a delicious way! And it’s pretty hard to get a soup wrong. Add whatever you like and do it however you like. I do think roasting the pumpkin beforehand is really good though because it makes it soooo sweet and delicious, whereas boiled has more of a watery flavour I think.

Stats – costs $10, serves 8, little protein iron and calcium but a bunch of vitamins for healthy sight, and takes just under an hour, most of which is taken up roasting pumpkin.



1 large butternut pumpkin (squash), halved
Small handful sage leaves
5 sprigs rosemary
6 cloves garlic, peeled, squashed slightly with the back of a knife
500ml vegetable stock
Plant-based milk, salt, pepper and sugar, to taste
Warm crusty bread, to serve


Preheat oven to 180*C. Rub pumpkin halves with oil, scatter with rosemary, sage and garlic, and bake for 45 minutes or until very tender. Remove from oven and leave to cool slightly.
Using a tablespoon, remove seeds from pumpkin, then scoop flesh away from skin. Place pumpkin flesh in a saucepan with vegetable stock, the sage, the leaves from the rosemary, and the garlic. Heat on low-medium and blend with a stick blender until very smooth.

Add seasoning and a splash of plant-based milk (I used soy, but coconut is also delicious) to taste. Eat a big bowl with some fluffy crusty bread and enjoy 😆😆



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