Nourishing Roast Pumpkin Soup Recipe

Nourishing Roast Pumpkin Soup Recipe

This is an immune boosting bowl of goodness. Delicious to eat and good for the soul.

Roast Pumpkin Soup


1.5 kg pumpkin

Olive oil

2 carrots, diced

1 onion, finely sliced

3 cloves garlic, crushed

3 tablespoons fresh herbs from the garden roughly chopped – parsley, thyme, oregano, sage

1/2 cup dried yellow lentils (rinsed)

2 litres of good quality vegetable stock

1 small knob finely grated ginger

1/2 teaspoon of turmeric

Himalayan salt

Black pepper


Cut pumpkin into bite size pieces and place in a roasting pan. Drizzle with olive oil and season with salt and pepper. Roast in a moderate oven for about 40 minutes or until lightly golden.

Sauté onion, garlic, carrots, ginger, turmeric and herbs with a little olive oil in a heavy based saucepan for 5-7 minutes.

Add the rest of the ingredients, including the pumpkin and bring to a boil. Reduce heat and simmer for 40 minutes.

Serve with a slice of fresh, crusty bread and a splattering of butter.

Henrietta Hood

Henrietta Hood is a horticulturist and one half of The Avid Gardener, Orange - the other half being the delightful Peta Swift. The two friends cofounded their business back in March 2020 (just as the world pandemic was announced) and haven’t looked back. Together they have a combined 35 years experience in gardening.

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