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Roast Pumpkin & Garlic Soup

Preparation time, 30mins. Cooking time, 1-2 hours.


  • 1/2 Pumpkin (Large)
  • 1 bulb Garlic
  • 2-3 Cups Vegetable stock
  • 1 Onion
  • 1 Teaspoon Nutmeg
  • 1 Teaspoon Cumin
  • Salt & Pepper
  • Sour Cream


1) Cut up and remove skin from pumpkin, place on oven try and oil lightly
2) Chop top off garlic bulb
3) Roast Pumpkin and Garlic in oven at 200C for 30mins approx
I used a slowcooker for the next part but could equally use a pot on the stove top.
4)Fry onion in pan until brown
5)Place pumpkin,Onion & squeeze garlic out of cloves into cooker/pot add 1 cup of vegetable stock
6) Bring to to a boil, add Spices, Salt & Pepper
6)With a stick blender or potato masher blend until a smooth puree
7) Add more stock to attain desired consistency
8) Taste and add more spices if desired.

Serve with a dollop of sour cream and accompanied with toasted ciabatta.

Can add bacon, fry with onion