Pumpkin Soup Recipe

Fabulous easy cook recipe coming into Autumn and the cooler months.


  • 1 kg Butternut Pumpkin peeled and cut into large chunks

  • 2 Large peeled carrots

  • 2 cloves of garlic

  • 1 cup of vegetable stock

  • 300ml cooking cream

  • Cracked Black Pepper

  • Olive Oil


Place the Pumpkin & carrot, with garlic in a roasting dish, drizzle with a little olive oil, and cook in oven at 180C for aprox 1.5 hours, or until vegetables are cooked.

Place all vegetables in a blender and blend, adding stock and cream, and black pepper to taste.

Reheat in pot if desired and serve with fresh parsley and some crusty fresh bread.

Images featured are from one of the classes in For the Love of Food, Photography Class

Julie Powell