Roast Pumpkin Soup

Name: Roast Pumpkin Soup
Total time: 1 h
Cuisine: Australian
Ingredients: 1kg pumpkin or butternut squash, peeled and cubed; 1 onion, chopped; 2 garlic cloves; 2 tbsp olive oil; 1 tsp ground cumin; 700ml water; 1 tsp fresh ginger, grated; 200ml coconut milk; 1 tbsp pumpkin seeds

A velvety roast pumpkin soup with sweet, nutty depth. A winter staple across Australia and New Zealand.

Time1 hr
LevelEasy
Costabout £1.25 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

1 kgpumpkin or butternut squashpeeled and cubed
1onionchopped
2garlic cloves
2 tbspolive oil
1 tspground cumin
700 mlwater
1 tspfresh gingergrated
200 mlcoconut milk
1 tbsppumpkin seeds

Method

1
Heat the oven to 200°C (180°C fan). Toss the pumpkin, onion and whole garlic cloves in the oil with the cumin and some black pepper on a large tray.
2
Roast for 40 minutes, turning once, until soft and caramelised at the edges.
40 min
3
Tip everything into a large pan, squeezing the garlic out of its skins. Add the water and ginger and bring to the boil, then simmer for 5 minutes.
5 min
4
Blend until completely smooth, then stir in the coconut milk and warm through. Season to taste.
5
Ladle into bowls and scatter over the pumpkin seeds.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.