Roasted Pumpkin, Garlic and Chilli Soup


It’s full pumpkin season and I want to make the most of it.  Today, I am sharing this nutritious and simple pumpkin soup anyone can make! The secret is in the roasted garlic. There is just nothing better than the warming and earthy taste of roasted garlic. Therefore you have to trust me and try this version!

As the sun softens its glow and the leaves begin to colour in warm, autumnal tones, my favourite season starts. And with it, it brings flavours and comfort food that can only be appreciated on a chilly October evening.

Satisfaction and happy, warm feelings guaranteed!

Oh, but don’t leave without some pumpkin health benefits:

  • Feel Fuller. Pumpkin seeds pack about 1.7 grams of dietary fiber per ounce, while mashed pumpkin has only 50 calories per cup and 3 grams of fiber
  • Boost Vision
  • Lower Blood Pressure
  • Sleep Better
  • Have a Healthier Heart
Print Recipe
Roasted pumpkin, garlic and chilli soup
Creamy, earthy, warming pumpkin soup, with a flavoursome twist.
Cuisine International
Prep Time 20 minutes
Cook Time 1 hour
Cuisine International
Prep Time 20 minutes
Cook Time 1 hour
  1. Cut the squash in 2, take out the seeds and sprinkle it with salt and pepper, lots of olive oil (on and in the roasting tray) and with a little bit of water
  2. Peel the garlic cloves and put them on top pf the squash
  3. Roast at 180 for an hour. Or until the pumpkin gets very soft all the way through.
  4. Once cooked, scrap out the 'flesh' and put it in a food processor with 1-2 L of warm vegetable stock (or plain boiling water), along with the roasted garlic
  5. Add a gulp of olive oil, salt and pepper to taste, chili flakes
  6. You can optionally add 50g of butter or double cream (but it is equally delicious as a vegan dish)
  7. Blend well in the food processor until it becomes a smooth, velvety cream
  8. Taste and adjust the seasoning

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