There is nothing I love more on a cold winters night than to eat a big bowl of soup and pumpkin soup would have to be one of my favourites. It is food for the soul and so very comforting. This pumpkin soup recipe only takes an hour but most of that time is roasting and simmering so you aren’t chained to the kitchen bench. Cumin is my favourite spice and I like using the whole seeds for this soup but you could use ground cumin if you prefer. Enjoy!

Roasted pumpkin and cumin soup recipe

Serves 6


2kg Jap pumpkin, peeled, seeded and cut into 5cm pieces
1 tbsp cumin seeds
1 litre vegetable stock2 tsbp olive oil
4 garlic cloves, peeled


Preheat the oven to 200C. Place the pumpkin and garlic cloves in a roasting tray and sprinkle the cumin seeds over the top. Coat with the olive oil. Place in the oven to roast for 40 minutes.

Remove the roasting tray from the oven and pour the contents into a saucepan with the stock already at the boil. Boil for about 20 minutes until the pumpkin is soft through.

Using a hand held blender, puree the soup. You can add a little extra water if you prefer a thinner consistency.

Serve with croutons or a little cream swirled through the centre of the soup.

What is your favourite winter warmer?


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