Nourishing Roast Pumpkin Soup Recipe - index

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.