Easiest Pumpkin Soup

pumpkinsoup_post1 If you know me, or have read my ‘about’ page, you would know that I love pumpkins. In fact, love might not be a strong enough word. There is something about the sweet orange flesh that I obsess about. I love pumpkins so much that my mother held a pumpkin-intervention because I was turning orange. Yes, that can actually happen and no, it is not bad for you. But I digress.
This pumpkin soup is quite possibly the easiest and healthiest pumpkin soup recipe out there. It’s so easy; you don’t even need a pot! My method of roasting the pumpkin before removing the skin also means you waste less pumpkin. With only 4 main ingredients, you have no excuse not to make it. Unless, well, you’re turning orange.

Easiest Pumpkin Soup

Prep Time: 30 minutes

Cook Time: 30 minutes

Category: Mains

Servings: 4-5 portions

Easiest Pumpkin Soup


  • 3.7kg (approximately) pumpkin
  • 3 medium onions
  • 3 cloves garlic
  • 1 tablespoon olive oil
  • salt & pepper to season
  • optional: pinch of nutmeg and greek yogurt to garnish


  1. Pre-heat oven to 200C.
  2. Wash and cut pumpkin into halves and remove seeds using a spoon.
  3. Cut into wedges keeping skin on and place on a baking tray.
  4. Toss peeled onion and unpeeled garlic with olive oil and place on baking tray.
  5. Roast for 30 minutes.
  6. Remove from oven and let cool for approximately 20 minutes.
  1. Remove the pumpkin flesh from the skin.
  2. Remove garlic from its peel.
  3. Place pumpkin flesh, onion and garlic into a blender and blend until smooth.
  4. Season with salt and pepper.
  5. Garnish with a pinch of nutmeg and greek yogurt. (optional

Leave a Reply

Your email address will not be published. Required fields are marked *