Roasted Pumpkin Soup

From the Field Kitchen

90 Minutes

Serves 4

What you'll need…

  • 1 Medium pumpkin
  • 2 Large Onions
  • 2 Garlic cloves
  • 1 Tablespoon cinnamon
  • 250ml Water
  • Olive Oil
  • Salt & Pepper
Pumpkin min

The method


Pre-heat your oven to 180°C. Cut your pumpkin into wedges & scoop out the seeds. Roast in the oven for around 45 minutes.


Allow to cool then scoop out the flesh. Meanwhile, slice the onions and fry on a low heat until soft & beginning to slightly colour.


Peel & chop your garlic & add to the pan with the cinnamon. Cook for 1 minute. Add the pumpkin and water & blend. Season to your liking and add a splash of cream if you like. Enjoy!

Mark Price, Groobarbs Field Kitchen

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