Roasted Pumpkin Soup

Rich in vitamins, minerals and antioxidants, pumpkin is an incredibly healthy vegetable.  This pumpkin soup is one of my favourites as its full of flavour, thick and creamy and makes you feel so good eating it. Enjoy!


  • 1 x 2kg whole butternut pumpkin
  • 1 teaspoon dried thyme
  • 2 garlic cloves, whole, unpeeled
  • 1 onion
  • Sea salt
  • Olive oil, for drizzling
  • 600 milliliters chicken stock
  • 250 milliliters pouring cream
  • 1 tablespoon honey
  • 2 sprigs of parsley, to serve
  • Sour cream, to serve


  1. Preheat oven to 220°C
  2. Cut the pumpkin in half lengthways then chop into large chunks and chop the onion in half.
  3. Place the pumpkin, cut-side up, onion, and garlic on a baking tray.
  4. Drizzle with a little oil, add the dried thyme, and sprinkle with salt.
  5. Bake for 55–60 minutes or until the pumpkin is just soft and starting to brown.
  6. Scoop the pumpkin out of the skin and add to a blender. Then scoop the onion flesh and the garlic away from its skin and add to blender as well.
  7. Add 1 cup (250ml) of the chicken stock and blend until smooth. If using a Thermomix, blend on speed 6 for 30 seconds.
  8. Pour the mixture into a saucepan, add remaining stock, cream and honey. Place over medium heat until soup is heated through. If using a Thermomix, heat at 100 degrees, speed 2, 10 minutes.
  9. Serve with a dollop of sour cream, cracked pepper and parsley. Also a slice of toasted buttered sourdough bread.