Spiced roast pumpkin soup

A new twist on a old favourite. Creamy pumpkin soup made with roasted pumpkin, Moroccan spices and coconut milk. So yummy especially on a cooler evening. If you use vegetable stock i’ts also vegetarian and vegan. Spiced roast pumpkin soup – comfort food for a cold winter’s day. It’s the perfect lunch or dinner served with a fresh loaf of crusty bread, which is mandatory for mopping up every last drop.

  • Prep Time

    15 Minutes
  • Cook Time

    1 Hours


  • 2kg Kent or butternut pumpkin peeled deseeded and cut in pieces
  • 2 large onions, peeled and chopped roughly
  • 400g coconut milk
  • 2 litres vegetable or chicken stock
  • 2 tablespoons coconut oil or olive oil
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • sea salt and freshly ground black pepper to taste

You'll Need

  • Multix Bake


  1. Preheat your oven to 190°C
  2. Line a large oven tray with Multix bake. Place the chopped pumpkin on the tray with a light drizzle of either coconut oil or olive oil. Bake for 20-25 minutes until it just starts to soften and caramelise as this gives a lovely rich flavour to your soup.
  3. While the pumpkin is roasting using a large soup pan on a medium heat add a splash of oil and the onion. Cook for about 10 minutes stirring occasionally until the onion starts to soften and the edges start to turn colour. Add the spices and cook for a further minute or until fragrant. Cooking the spices releases their aromatics. Pour in the stock, turn up the heat add the cooked pumpkin and bring up to a fast simmer. Cook for about 30 minutes until the onion is tender and the pumpkin is falling apart. Remove from the heat and allow to cool slightly and then blend in the pan using a stick blender till smooth.  Return to the heat, add the coconut milk bring back up to a simmer, season to taste and then serve hot and steaming.

Hot Tip: Using Multix bake any time you roast vegetables or chips means less washing up you have to love that!