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Spicy Roasted Pumpkin Soup

Spicy Roasted Pumpkin Soup

Treat yourself to this delicious spicy roasted pumpkin soup. This recipe is perfect for a cool autumn day and is quick and easy to make.


  • 500g pumpkin, cut into 3cm-thick slices (can use any type of pumpkin)
  • 1 small onion, diced 
  • 1 medium carrot, diced 
  • 1 garlic clove, crushed 
  • 1/2 teaspoon Moroccan spice mix
  • 1 red chilli, finely chopped (you can de-seed or omit if you dislike hot food)
  • 350ml reduced salt vegetable stock 
  • Fresh chives, to garnish 


  • Preheat the oven to 180°C. Line a large baking tray with baking paper and placed the sliced pumpkin on the tray with a splash of olive oil. Roast the pumpkin for 30-35 minutes, or until tender.
  • Spray a large saucepan with olive oil on a medium heat. Add the onion and carrots, stirring occasionally for 5 minutes or until the onions become translucent.
  • Add the garlic, spice mix, two-thirds of chilli (if using), and stock to the pan with 1 & 1/2 cups of water. Stir well, bring to the boil, then reduce the heat to low.
  • Cover and simmer for 10 minutes.
  • When the pumpkin is tender, remove the flesh from the skin (discard the skin) and add to the saucepan to simmer for 10 minutes.
  • Blend the soup until smooth and stir in the remaining chilli.
  • Ladle into bowls, add black pepper and scatter with chives.
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