roasted pumpkin soup recipe

Roasted pumpkin soup recipe

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Roasted pumpkin soup recipe

5 from 1 vote
Recipe by Me To Mati #passionfood Course: Main, AppetizersCuisine: MediterraneanDifficulty: Easy


Prep time


Cooking time



Roasted pumpkin soup is very nutritious and the perfect winter accompaniment.


  • 500 grams pumpkin (roughly chopped)

  • 3 – 4 onions (roughly chopped)

  • 4 -5 carrots (roughly chopped)

  • 2 potatoes (roughly chopped)

  • 1 sweet potato (roughly chopped)

  • olive oil

  • 3 cups of water

  • salt (to taste)

  • chilli flakes (to taste)

  • sour cream (optional)

  • parsley (finely chopped, garnish optional)


  • Peel and clean carrots, pumpkin, potatoes and onions.
  • Roughly chop all ingredients.
  • Brush olive oil to the base of a baking tray (generous olive oil coating).
  • Add carrots and pumpkin, coating in olive oil by turning vegetables over. pumpkin recipe
  • Bake vegetables at 160 C for approximately 40 minutes or until vegetables are golden and soft in texture.
  • Add olive oil to a hot pot and add onions, stirring onions through thoroughly.
  • Once onions become translucent, add carrot and potatoes stirring ingredients through thoroughly.
  • Add chilli flakes and salt, stirring ingredients through thoroughly before adding water and covering the pot.
  • Set heat to medium and allow the vegetable stock to simmer and develop, approximately 30 minutes.
  • Remove vegetables from oven and add transfer into a large pot.
  • Transfer vegetable stock and remaining vegetables into the large pot.
  • Stir ingredients thoroughly and cover the pot, bringing to boiling point.
  • Uncover the pot, stirring through ingredients and then blend ingredients until smooth in texture.
  • Serve in a shallow bowl, adding sour cream and parsley (optional).

Recipe Video


  • You can substitute homemade vegetable stock with store-bought vegetable stock.
  • Freeze excess soup in sealed containers.

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