Roasted Hokkaido Pumpkin Soup

  • Prep: 20 Mins / Cook: 60 Mins
  • Serves 4
  • medium

This vegan pumpkin soup combines several root vegetables and hokkaido pumpkin to produce a wholesome and delicious gluten free soup. It‘s rich, earthy and downright delicious!

Gluten Free High Protein


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  • Soup:
  • Hokkaido Pumpkin Hokkaido Pumpkin 2 2
  • Shallot Shallot 4 4
  • Garlic Garlic 6 cloves 6 cloves
  • Medium Potatoes Medium Potatoes 2 2
  • White Wine White Wine 200ml 4/5 cup
  • Fresh Cream Fresh Cream 100g 2/5 cup
  • Salted Irish Butter Salted Irish Butter 50g 3 tbsp
  • Table Salt Table Salt pinch pinch
  • Ground Black Pepper Ground Black Pepper pinch pinch
  • Stock:
  • Carrot Carrot 2 2
  • Leek Leek 1 1
  • Celeriac Celeriac 1 1
  • Garlic Garlic 1 clove 1 clove
  • Fresh Parsley Fresh Parsley 1 stem 1 stem
  • Basil Oil:
  • Fresh Basil Fresh Basil 200g 8 cups
  • Garlic Garlic 1 clove 1 clove
  • Olive Oil Olive Oil 100ml 2/5 cup
  • Table Salt Table Salt pinch pinch


  1. 1.Carve up your pumpkins removing the seeds, Hokkaido pumpkin is the only pumpkin you should leave the skin on, wash well and remove any obviously unsightly blemishes. The skin of this pumpkin gives an excellent flavor and texture.
  2. 2.Cut three onions into boats and peel your potatoes and cut into chunks.
  3. 3.Preheat your oven to 185 degrees celsius combine all ingredients in a baking dish with oil, salt, pepper, garlic and mix through well. Roast for 30 mins turning as necessary.
  4. 4.Turn up the heat to 220 degrees celcius. Roast until the beginning of a blackening occurs on the vegetables and remove from oven.
  5. 5.Fill your pot with 4 liters of water and add all the stock ingredients.
  6. 6.Bring to boil for 3 minutes and reduce heat to a simmer for 15 mins. Remove from heat.
  7. 7.Cut onions and garlic and fry in large pot with olive oil until browning begins, reduce heat and add butter, when the butter gets to the point where it starts to burn add the white wine and start putting in the pumpkin whilst stirring constantly.
  8. 8.Add stock until the desired consistency is reached.
  9. 9.Take a stick mixer and start to blend the soup to a smooth consistency.
  10. 10.When the soup is almost perfect texture but slightly too thick, remove from heat and add cream. Blend until silky and smooth. Season with salt and pepper.
  11. 11.Take food processor and add basil, garlic and oil, blend until a smooth consistency is achieved.
  12. 12.Serve with a drizzle of basil oil on top and your favorite bread.

Nutritional Information

  • Calories:
  • Fat:
  • Sodium:
  • Carbs:
  • Sugar:
  • Protein:

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