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Homemade Pumpkin Soup Recipe

Organic Pumpkin and Heirloom Carrot Soup


We got this amazing produce from a Growers and Makers Market last weekend. I am in love with the purple heirloom carrots at the moment.  I set to work immediately to make a delicious soup to harness the goodness and freshness of the produce! 

I was really tempted to add lots of fresh herbs to this soup, but none were required. The flavor of the baked pumpkin and carrots shone through sweet and fresh without needing a boost.

Farmer's Market Organic Vegies

Farmer's Market Organic Vegies

  • Makes: 1.5 litres
  • Preparation Time: 10 minutes
  • Cook Time: 90 minutes – including the time to bake pumpkin


  • 1/2 pumpkin – approximately 1.5 kg
  • 2 large carrots peeled and chopped
  • 2 medium potatoes – approximately 250 grams total
  • olive oil
  • salt and pepper
  • handful of fresh sage leaves torn
  • 4 cups of vegetable stock, or chicken stock if you prefer
  • 4 cups of water
  • plain yogurt to serve
  • extra fresh sage leaves to serve
  • crusty bread to serve


  1. Set the oven to 180 degrees
  2. Cube the pumpkin and put onto a baking tray
  3. Drizzle the pumpkin with oil, salt and pepper and the fresh sage leaves
  4. Cook in the oven for 40 minutes until it starts to brown
  5. To a large stock pot or saucepan add the stock
  6. Bring to the boil and add the vegetables
  7. Reduce to a simmer
  8. Cook for 50 minutes on a low simmer
  9. At the end of the coking time add the tron sage leaves and stir
  10. Give a mash with a potato masher  or hand blender to give the soup a thick luscious texture
  11. Serve with a dollop of fresh yogurt , the extra sage leaves and crusty bread
Carrots and Potatoes

Carrot and Potatoes


Homemade Pumpkin Soup Recipe

Homemade Pumpkin Soup Recipe


Hints and Tips:

  • If you are running short on time don’t bake the pumpkin, add it to the pot and it will cook as the soup simmers
  • I usually cook most meals in stages (when Cuddles is sleeping). You can cook the pumpkin the day before
  • Like most soups this one is suitable to freeze

This post is linked to Veggie Mama Meatless Monday.




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