Roasted Pumpkin Soup


<1 chopped onion
<1 red deseeded chilli
<3 sticks of celery chopped
<3 carrots chopped
<1 tsp smoked paprika
< 1/2 tsp of Pink Himalayan salt
<3 cloves of pressed garlic
<1 whole pumpkin chopped into 4-6 pieces (keep skin and no need to deseed)
<2litres of chicken stock (either fresh stock or organic chicken stock cube)


  • Heat oven to 200 deg. fan assisted
  • Drizzle olive oil over chopped pumpkin and place on a bake tray
  • Bake pumpkin in oven for 45-60 minutes until thoroughly soft (soft enough to scoop flesh out)
  • Meanwhile heat a large pan with around 4 tbsps olive oil
  • Add chopped onions, garlic and cook for 1 minute
  • Add remainder of vegetables and stir
  • Stir in spices
  • When pumpkin has softened take off seeds with a knife (pulp should be soft and seeds easy to remove)
  • Scoop out flesh of pumpkin and add to pan
  • Pour in chicken stock
  • Bring to boil and simmer for 45 minutes
  • When thoroughly cooked and softened blend with a soup hand blender

To serve (optional) add 2 tbsps pumpkin seeds and a dollop of Organic Yoghurt and sprinkling of Parsley