Soup Recipe: Roasted Pumpkin, Garlic and Pepper soup

By Paola Bassanese

This vegetarian pumpkin soup recipe is filling and delicious – you can also use butternut squash.


1 orange pepper

300gr fresh pumpkin

2 whole cloves of garlic with the skin

1 tablespoon olive oil

1/2 teaspoon curry powder

1 pinch Himalayan salt (pink salt)

1 pinch mixed herbs (oregano etc)

1/2 litre water


Roast the garlic, sliced and peeled pumpkin and de-seeded and sliced orange pepper on a tray with a drizzle of olive oil in the oven at 200 degrees for about 15 minutes.

Transfer all the roast vegetables to a pan and add 1/2 litre boiling water, the herbs, salt and curry powder. Cook for another 15-20 minutes, blend and serve.

Fancy trying another soup recipe? Your wish is my command!

How about this: Paola’s Autumn Soup recipe with chestnut, coconut milk, mushrooms and… so many more healthy ingredients!