Roasted Pumpkin, Garlic and Rosemary Soup with Pepitas and Feta


Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

The fleshy New Zealand pumpkins, which I miss so much over here in England, are perfect for this delicious soup. This is one of those soups that almost tastes better reheated the next day. Pepitas are pumpkin seeds by the way.


  • 500 g (1 lb) pumpkin, peeled, de-seeded and cut into 2 cm (¾ in) chunks
  • 12 cloves garlic, peeled and halved
  • 2 large onions, peeled and sliced
  • 100 g (3 ½ oz) pumpkin seeds, lightly toasted
  • 2 tablespoons fresh rosemary leaves, roughly chopped
  • 100 ml (3 ½ fl oz) extra virgin olive oil
  • 800 ml (1 ½ pints) vegetable stock
  • 100 g (3 ½ oz) feta


    Preheat oven to 180°C/350°F/Gas Mark 4. Line a roasting dish with baking paper. Mix the first six ingredients together and place in the dish. Bake, stirring every 10 minutes, until pumpkin is cooked and golden (about 45 minutes). Place in a food processor and blend to a chunky paste. Bring the stock to the boil and add the paste. Stir well and bring to a simmer, adding more stock if required. Check seasoning and simmer 5 minutes. Serve with feta crumbled on top.