Roast Pumpkin Soup

Roast Pumpkin Soup


  • 2 kg butternut pumpkin, deseeded, peeled, coarsely chopped
  • 2 tbs finely chopped rosemary
  • 80mls extra virgin olive oil
  • salt and pepper
  • 2 large brown onion, halved, coarsely chopped
  • 4 garlic cloves, crushed
  • 2 tbs ground coriander
  • 2 large fresh red chillies, deseeded, finely chopped
  • 6 tsp Broth of Life dehydrated beef broth
  • 8 cups of water
  • 200g speck/bacon


  1. Preheat oven to 220C
  2. Combine pumpkin, rosemary and half the oil in a large roasting pan
  3. Season with salt & pepper
  4. Bake for 30 minutes or until tender
  5. Heat the remaining oil in a large saucepan over medium heat
  6. Add the onion, garlic, coriander and chilli and cook, stirring for 10 minutes
  7. Add the pumpkin mixture, dehydrated broth and water and bring to the boil
  8. Reduce heat to low and simmer, covered, stirring occasionally for 10 minutes
  9. Remove from heat
  10. Chop the speck or bacon into small cubes and fry until browned.
  11. Blend with a stick blender until half blended consistency
  12. Ladle soup among serving bowls and top with fried speck/bacon.



Broth of Life Bone Broth


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