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Roasted pumpkin soup



  • 1 peeled and cubed squash or pumpkin
  • 1 tbsp of olive oil
  • 1 bunch of fresh thyme
  • 2 shallots, diced
  • 1 tbsp of honey or maple syrup
  • 1 tsp of cinnamon or nutmeg – can use both
  • 1 cup of whipping cream
  • 750ml of vegetable broth


  1. Add 1 tsp of olive oil to a baking sheet and bake cubed squash, thyme, and shallots at 400 degrees for 25 minutes, or until softened and slightly browned.
  2. Remove the squash and shallots from the oven and put in a Dutch oven or large heavy bottom pot. Add 1 tbsp of olive oil and fry on high heat until slightly crispy.
  3. Add 750 ml vegetable broth, 1 tbsp honey, and 1 tsp cinnamon. Simmer for five minutes.
  4. Transfer to blender or food processor and blend until smooth.
  5. Pass through fine mesh strainer back into your pot and bring to a simmer.
  6. Add 1 cup of whipping cream and simmer.
  7. Add salt and pepper to taste.
  8. Serve with pumpkin seeds, micro greens, and a good crusty bread.

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