Easy roast pumpkin soup!

This perfect way to use up leftover pumpkin makes a hearty and tasty soup that’s perfect on a cold evening.


2 glugs of Olive oil

2 onions sliced

1 stick of celery sliced
2 cloves garlic diced

1kg of pumpkin (deseeded, peeled and chopped into 3cm chunks)

700 ml vegetable stock

150ml milk instead


  1. Place the pumpkin on a large baking trays and drizzle over a little olive oil.
  2. Sprinkle with a pinch of salt and some black pepper. Roast the pumpkin for 1 hour, or until soft and slightly caramalised at the edges.
  3. Heat olive oil in large saucepan, gently cook the onions, garlic and celery for 5 min or until soft not browned.
  4. Add the pumpkin chunks to the pan and pour over the hot stock and then simmer for 5 mins. Add the milk for the last minute or two.
  5. Purée with a hand blender.

Serve in bowls with warm crusty bread.