Roast Pumpkin & Rosemary Soup

The thick skin on pumpkin can make it hard to prepare, so by roasting it first, the skin can be easily (and safely) removed after to make this warming, wintery soup.


  • 800g pumpkin, seeds removed
  • 1 onion, roughly chopped
  • 2 cloves garlic, peeled
  • 3 sprigs rosemary, leaves only (discard the stalks)
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 1 ½ cups milk
  • 1 ½ cups chicken or veggie stock
  • salt and freshly ground black pepper


  • Preheat oven to 180oC and line a large baking tray with baking paper.
  • Wipe pumpkin skin to ensure it’s clean, then cut pumpkin into 6 wedges or pieces. Place onto lined tray with onion, garlic and rosemary leaves. Drizzle with oil and honey and season well with salt and pepper.
  • Bake in preheated oven for 40 minutes or until pumpkin is tender and golden.
  • Allow pumpkin to cool for 10 minutes (or until cool enough to handle). Meanwhile, place milk and stock into a large saucepan and bring to the boil.
  • Once cool, remove and discard the skin from the pumpkin (a large spoon works well for this) and add to the hot liquid with the onions, garlic, rosemary and any juices.
  • Once soup comes to the boil, remove from heat and using a stick blender, process soup until smooth.

Serves 4. 


This soup is delicious served with cheese toasts, croutons or garlic bread.

For more great recipes refer to The Shared Apron cookbook



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