Roasted Pumpkin Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6 - 8 serves
  • ½ large grey crown pumpkin
  • 1 large carrot
  • 2 onions
  • 3 cloves of garlic
  • 3 cups chicken stock/broth
  • 2 tablespoons butter
  • ½ cup cream or milk
  • ½ teaspoon Himalayan Salt
  • ¼ teaspoon cumin & turmeric
  1. cut pumpkin, carrots and onions into cubes
  2. place pumpkin, carrots and onions into baking tray with a drizzle of olive oil
  3. remove skin from garlic and wrap in tin foil
  4. Roast until vegetables are fully cooked
  5. Place roasted pumpkin, carrots onions and garlic into large soup pot
  6. Add stock/broth, butter, salt, cumin and turmeric
  7. Bring to a slow boil and then reduce heat to medium low
  8. Blitz with a stick blender until completely smooth
  9. stir in cream or milk adding extra until desired consistency is achieved
Recipe by thatsREALyummy at