Total Time
1hr 25mins
Prep 15 mins
Cook 1 hr 10 mins

This is a nice soup for a special occasion when you're roasting a turkey or a joint. It can be made ticher by the addition of cream but I tend to serve it lighter without.


  1. Chop pumpkin into chunks and place on baking tray.
  2. Sprinkle Pumkin with olive oil and honey.
  3. Shred sage leaves and place on pumlin.
  4. Roast pumpkin until brown around edges.
  5. Meanwhile sweat chopped onion and chilli in olive oil and white wine vinegar with thyme and bay leaf added.
  6. Remove pumpkin from oven and allow to cool before removing skin and adding to onions.
  7. Add stock and salt and pepper.
  8. Simmer for forty minutes over a very low heat.
  9. Blend soup and pass through a sieve.
Most Helpful

Yum! A really thick, creamy and substantial soup and I loved the sweetness of the pumpkin and honey offset with the slight tang of chilli.

Peter J April 18, 2014