Roasted Pumpkin Rosemary Sage soup



  • 1 large pumpkin deseeded and cut into chunks
  • 2 medum sized white onions
  • 2 chrushed cloves of garlic
  • two sprigs of fresh rosemary
  • 3-4 leaves f fresh sage
  • 1/2 tsp maldon salt
  • 1/2 tsp chili flakes (optional)
  • approx. 1,5 ltr vegetable stock (depending on size of pumpkin)
  • 1 tbsp olive oil
  • 1 tbsp fresh orange juice
  • zest of 1/4 orange


Preheat the oven at 180 ℃.

Wash the pumpkin, cut in half, and spoon out the seeds. Then cut into chunks and place them on a baking tray covered with baking paper. Clean the onions and cut them in quarters, crush the garlic cloves and mix them with the pumpkin on the baking tray. Rub the rosemary sprigs between your hands so the fragrance comes out (do not chop the sprigs!!) and sprinkle over the pumpkin and onions. Chop up the sage leaves and sprinkle as well. Sprinkle the coarse sea salt over everything and then olive oil. Make sure to mix everything well (with a spatula). When using add a dash of chili flakes. Place in the oven for 30 minutes or until the pumpkin and onions are tender.

In the meantime boil over a liter of water and when boiling add vegetable stock ( use unsalted). Transfer all ingredients from the baking tray into a large soup pan (when tender) and pour in the vegetable stock. To make sure that your soup will get a bit of thick texture make sure that the pumpkin is just covered with liquid and not more. You can always add more stock after you mixed. Add 1 tbsp of fresh squeezed orange and orange zest of a quarter of an orange (or to taste). Let cook on low heat for 5 minutes. Take off heat and blend everything until the desired thickness, use some more stock should you desire a thinner soup. Add pepper and salt to taste.

I served it with a dash of Isot peper and fresh rosemary.


  • serves : 6
  • preparation time: approx. 40 minutes