Roasted pumpkin soup

Sprinkled with sesame or pumpkin seeds, with cream or pumpkin seed oil, roasted or cooked vegetables – it is always good, and can serve as a meal if you add a little rice or millet. Kids love it, and the main advantage is that it is extremely healthy and nutritious.

roasted pumpkin soup


Ingredients (2 servings):

  • half hokaido or butternut pumpkin (about 700 -800 g uncleaned)
  • 1 large potato
  • 1 small onion
  • 2 cloves garlic
  • 500 ml of water
  • salt
  • half a teaspoon of cayenne pepper
  • tablespoon of fresh or dried thyme
  • 2 tablespoons olive oil
  • pumpkin seeds for serving (optional)


Preheat oven to 200 ° C, and line a large baking pan with baking paper. Clean the pumpkin from seeds, peel and cut into cubes. Do the same with the potatoes and onions. Clean the garlic. Put all ingredients in a bowl, add the oil, thyme, salt and pepper and mix all ingredients. Put them in the baking pan and bake for about 30-40 minutes, until the squash and potatoes are tender.
When the vegetables are done, put them in a blender or bowl, add water and mash them (you can use a hand blender). Boil for 5 minutes and add seasoning if necessary. Serve with pumpkin seeds and, if desired, with a little sour cream. Bon appetit!

pumpkin soup2 pumpkin soup1

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