Roasted Pumpkin Soup

Winter is definitely here in Perth.  Just the right time for a warming winter soup.  I tried this roasted pumpkin soup recipe of Mary Berry’s this week as I’m addicted to “Bake Off” at the moment! Roasting the vegetables initially concentrates the flavours. It is delicious and highly recommended!



One butternut pumpkin, peeled and cubed

One onion, chopped

One red pepper, chopped

Two carrots, peeled and chopped

Some chopped fresh ginger, about a tablespoon

Drizzle of honey

1-1.5L chicken stock

Salt and pepper


Heat oven to 175C. Place pumpkin, onion, pepper and carrot in roasting tray and drizzle over some olive oil.  Mix well. Roast in oven for 45 minutes. Sprinkle with ginger and drizzle with honey and cook for another 5 minutes.  Remove from oven and put all the veggies into a saucepan (or thermomix). Add 1-1.5L chicken stock and some salt and pepper and cook for a further 10 minutes (100C speed 2). Check vegetables are soft and then puree until smooth.  Season further if desired to taste. Eat with some crusty fresh bread…….


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