Roasted Pumpkin & Beetroot Soup



This may sound like an unusual flavour combination, but both pumpkin and beetroot being sweet, fruity and earthy go well together.


½ pumpkin

Olive oil

5 medium beetroot

salt & pepper to taste

2 onions

¼ cup cream (optional)

2 sticks of celery

2-4 cloves of garlic

About 8 cups of vegetable stock (depending on size of pumpkin- you can add more during blending if necessary)


Cut pumpkin into cubes and roast in olive oil for 30-40 minuts at 180oc or until golden.

Saute diced onion, celery and garlic in pot until soft. Add rosted pumpkin and peeled and cubed beetroot.

Season, add stock and bring to the boil, reduce heat and simmer for 20-30 minutes until beetroot is tender.

Blend in batches and pass through a sieve. Add cream if desired.

Serve with toasted ciabatta.

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