Halloween Spiced Roast Pumpkin Soup Recipe

Halloween Spiced Roast Pumpkin Soup


  • 900g
    pumpkin, peeled and chopped
  • 1 large (180g)
    carrot, chopped
  • 4 large cloves
    garlic, unpeeled
  • 1/2
    red chilli, split lengthways, seeds removed
  • 2 tbsp
    olive oil
  • 2 tsp
  • 1 small (200g)
    leek, chopped
  • 1 medium (150g)
    onion, chopped
  • 1 tsp
    smoked paprika
  • 2 cups (500mL)
    chicken stock
  • 2 cups (500mL)

How to Cook

Prep Time: 10 minutes | Cooking Time: 35 minutes
  1. Preheat oven to 220°C/200°C fan forced. Line a baking tray with baking paper.

  2. Combine pumpkin, carrot, garlic, chilli, oil and cumin in a large bowl; mix well. Place vegetables onto prepared tray. Bake 25 minutes or until golden and tender. Remove from oven and set aside to cool.

  3. Meanwhile, heat a large saucepan over medium-low heat; add leek, onion and paprika, cook until softened. Squeeze garlic from skins and add to saucepan with remaining roast vegetables. Add stock and milk; bring to the boil, turn down heat, simmer 10 minutes.

  4. Process in food processor until smooth. Serve.