Roasted Pumpkin Soup

Indulge in this slightly spiced hearty Pumpkin Soup, elegantly served in mini pumpkins. 

This unique soup is rich and creamy, made with roasted veggies and a hint of Thai Red Curry Paste. 

Try this recipe for a visually captivating and flavourful experience. 


Prep Time

20 minutes

Cooking Time

1 hour


For the Roasted Pumpkin Soup:

    1.5kg pumpkin, cubed

    1 yellow or red bell pepper

    1 large leek, washed and sliced

    3-4 garlic cloves, peeled and sliced

    45ml (3 Tbsp) red curry paste

    1L (4 cups) vegetable or chicken stock

    250ml (1 cup) cream

    Salt and black pepper, to taste

To Serve:

    60ml (1/4 cup) pumpkin seeds

    2.5ml (1/2 tsp) ground cumin

    5ml (2 tsp) chilli flakes

    10ml (2 tsp) Food Lover’s Blended Seed and Extra Virgin Olive Oil

    30ml (2 Tbsp) Food Lover’s Basil Pesto

    Fresh thyme


For the Roasted Pumpkin Soup:

    Preheat the oven to 180°C. Place the pumpkin, pepper and leek in a roasting tray, drizzle with olive oil and season with salt and black pepper. Roast in the oven for about 35-40 minutes.
    In a deep pot, heat a dash of olive oil on a medium heat. Fry the garlic slices and red curry paste for about 3-4 minutes while stirring. Add the roasted vegetables, stock and cream and blend until smooth. Taste and adjust seasoning if needed.

To Serve:

    In a small bowl, mix the pumpkin seeds, cumin, chilli flakes and olive oil. Bake in the oven for about 10-12 minutes or until golden and crispy.
    Serve the soup in the hollowed-out pumpkin and garnish with the spiced pumpkin seeds, basil pesto and fresh thyme.