Roasted Pumpkin Soup / by Rosie Berger

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This is a much requested recipe.  It’s super warm, comforting and brings on all the autumn feels.  If you’re lucky enough to own a Vitamix (or something similarly tough), you can blend the soup in batches that way, otherwise a hand blender will do just fine!

P.S., This recipe can easily be vegan - there’s no dairy (except the butter, which can easily become olive oil), and vegetable broth works great!


2.5 lbs (approximately) fresh pumpkins (I actually like to use Pumpkin Pie pumpkins, but other varieties will work), in quarters, brushed with extra virgin olive oil, sprinkled with salt and pepper

2 shallots, sliced

2 cloves garlic, sliced

2 large carrots, chopped

1 celery stalk, chopped

1/4 cup butter

7-8 leaves of fresh sage, picked and cleaned

1 tsp ground mustard seed

1 tbsp pepper

2 tsp salt

1 tbsp nutmeg

1 tbsp paprika

2 tsp coriander

1 tbsp dried parsley

2 litres of vegetable or chicken broth


1. Preheat oven to 300. Place quartered pumpkin on cookie sheets. Bake until soft (approx. 2 -2.5 hours

2. In a large, deep pot (at least 7-8 litres), melt butter on low-med heat.

3. Add shallots, cook in butter until fragrant.

4. Add garlic, herbs and spices and stir into butter (trust me, it brings out the flavours more)!

5. Add celery and carrots

6.  Cook until veggies begin to soften.

7. Add broth and stir. Bring to a boil for 5 minutes, then reduce to a simmer for 15.

8. When pumpkin is fully cooked, remove skin and slice into rough chunks.  Add to broth mixture.

9. Let simmer for another 20 minutes to soften the pumpkin even more (it’ll be super creamy)!

10.  Blend with hand blender until smooth.  Serve by itself or with a dollop of sour cream and, of course, a slice of good bread and butter!