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Roast pumpkin soup

Serves   6
Prep time: 15 mins
Cooking time: 1 hour 15 mins

"This pumpkin soup is not only quick and easy to make, but the roasted vegetables provide a depth of flavour that is essentially New Zealand. I love to make this soup for my family on cold winter days."

  • Soup
  • Pumpkin
  • Vegetarian



  • 1 kg pumpkin, peeled, chopped
  • 3 cloves garlic
  • 1 medium brown onion, peeled, chopped
  • 1 tablespoon olive oil
  • 3 cups (750mL) chicken stock (or vegetable stock for veggies)
  • 2/3 cup (160mL) cream
  • 1 teaspoon fresh thyme, finely chopped
  • Salt and freshly ground black pepper
  1. Preheat oven to moderately hot (200°C or 180°C fan-bake).
  2. Combine pumpkin, garlic and onion in a large baking dish; drizzle with oil.
  3. Roast for about 40 minutes then remove garlic and put aside. Continue roasting the pumpkin and onion for about another 20 minutes or until soft.
  4. Squeeze the roasted garlic out of its skin, then blend or process the roasted vegetables with stock until smooth.
  5. Place mixture in a large saucepan, stir over heat until hot; stir in cream and thyme.
  6. Season to taste with salt and pepper.
  7. Serve with hot crusty bread.