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Roast Pumpkin and Maple Soup

Roast Pumpkin and Maple Soup

Adapted from Modern Classics 1 by Donna Hay

Serves 4, with leftovers


  • 2kg butternut or other sweet pumpkin
  • Macadamia or Olive Oil
  • 2L chicken or vegetable stock
  • 3-4 tablespoons maple syrup
  • 2 teaspoons Dijon Mustard (optional)
  • Salt and Pepper


  • Preheat the oven to 200°C (390°F)
  • Chop the pumpkin into 1 inch thick slices, discard the seeds and peel the skin with a potato peeler. Arrange in a baking dish, brush with macadamia or olive oil and sprinkle with salt and pepper. Roast for 1 hour, or until pumpkin is cooked through. Allow to cool for 15 minutes.
  • In a food processor, place about a third of the roast pumpkin with ½ cup of stock and pulse until smooth. Place the puree into a large pot and repeat twice with the rest of the pumpkin.
  • Add the rest of the stock, the maple syrup and the mustard (if using) to the pot, and bring to the boil slowly on low heat. Season with salt and pepper to taste.
  • Serve in bowls or mugs with fresh crusty bread.

many thanks to Lisa from Spicy Icecream

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