Roast Pumpkin Soup

Preparation info
    • Difficulty


Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

  • About

The flavour of the soup is so much more intense if the pumpkin is roasted beforehand. I always try to use the variety Ironbark when available, as it has a very good strong colour and sweet flavour.


  • 1 small pumpkin
  • Splash of olive oil
  • 100 g butter


Preheat the oven to 160°C/gas 3. Cut the pumpkin into equal-sized segments and remove the seeds. Wrap in foil and roast in the oven until soft, about 45–60 m