Simple Roast Pumpkin, Rosemary and Garlic Soup

Simple Roast Pumpkin, Rosemary and Garlic Soup

This summer Adam and I planted an assortment of pumpkins all over the farm, mostly for food over the long winter months but we also used them as a means of protection for the soil for the summer heat and now they are spent, the dying vines will be used to enrich.

The large fleshy pumpkin leaves were used to create shade for the soil and thus reduce evaporation, it was a great success, even though we now have an over abundance of fruit to consume. Thankfully there is always family, friends and acquaintances around to help consume the bumper harvest.

To help celebrate the great pumpkin harvest, I thought I would share my simple but oh so very, very tasty – Roast Pumpkin, Rosemary and Garlic Soup recipe. It will truly warm the heart and bring joy on a cold winters day.

Makes 4 to 6 Serves


1½ kg of pumpkin
2 sprigs of rosemary (roughly chopped)
4 garlic cloves (peeled and roughly chopped)
1 tablespoon olive oil
salt and pepper
1½ litres good quality chicken/vegetable stock
1 cup of dry white wine – optional


1. Line a baking tray with baking paper and pre-heat oven to 180° C.
2. Cut pumpkin into large pieces and remove skin, then place onto lined tray.

  • It depends on personal preference, some people prefer to leave the pumpkin with the skin on which provides an extra nutty flavour to the final soup … whilst others prefer their pumpkin peeled. I tend to peel unless it is a soft skinned pumpkin like a Japanese or Butter-nut pumpkin.

3. Drizzle pumpkin with olive oil and scatter with both rosemary and garlic.
4. Sprinkle with salt and pepper and bake for 20 minutes until pumpkin is lightly browned and has softened.
5. Once cooked, remove from oven and allow to cool.
6. Combine the pumpkin (along with the baked rosemary and garlic) with the stock in a food processor and blitz until totally smooth. You may have to do this in batches depending on the size of your food processor.
7. Place processed ingredient into a saucepan and bring to a gentle simmer.
8. Add wine and If necessary extra salt or pepper to taste.
9. When well warmed, ladle into serving bowls and add garnish of your choice – a large dollop of sour cream, some crunchy croutons, oven baked pumpkin seeds or even a simple sprig of basil or parsley.


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  1. 1
    Julie Barker

    wow fantastic and will def try the recipe, just wondering if you save the seeds and use them to eat as well as to sow, if you do eat them what kind of prep do you need to do with the seeds to make them edible please

    • 2

      Thanks for your comments Julie. Pumpkin seeds are eaten in many cultures but in particular the South Americas [many will know these as pepita which can be purchased in most heath stores and some supermarkets]. Pepita are normally peeled/shelled pumpkin seeds which are roasted. To prepare the seeds simple take the raw seeds straight from the pumpkin and wash with liberal amounts of water to remove any membrane. Lay them out on some baking paper and allow them to dry for a few days and then peel the shell away. They can then be lightly roasted in an low oven or toasted in a dry fry pan.
      You can leave the seeds unpeeled if you prefer and roast or toast them. They have a nuttier flavour and are very chewy but edible. A few as a garnish is good but a hand-full eaten at one sitting may be too much bear.

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