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Roast Pumpkin Soup

Now this recipe does take a little extra love to make it taste extra scrumptious. But it is totally worth it, I promise!

It's not too much extra effort and oh so rewarding.

Here goes...




1 Whole Queenslander pumpkin (or any medium/large, tasty pumpkin)

1 Medium brown onion

500ml Vegetable stock

1L Boiling Water (approximately! Go by feel here...)

3 Drops of Rosemary Essential Oil (Or a large sprig of rosemary)

½ teaspoon Nutmeg

Olive oil and onion salt to sprinkle over the pumpkin about to be roasted

Salt and Pepper to taste


  1. Cut Pumpkin into slices, doesn’t matter if there are uneven. (thinner = faster cooking time)

  2. Cut onion in half and peel the skin off, place it with the pumpkin to roast.

  3. Drizzle pumpkin with olive oil and sprinkle with onion salt (any salt will suffice)

  4. Bake pumpkin in oven at moderate-high oven for extra charcoal flavour

  5. Once the pumpkin has roasted allow it to cool and remove the skin (if you haven’t already)

  6. I love to place mine in the slow cooker during the day, but all you need to do it place pumpkin in a saucepan and add the stock and water.

  7. Blitz the ingredients before heating on the stove to get a smooth consistency.

  8. Heat up to desired temperature and add in the remaining spices and essential oil to taste.


  • You don't have to roast the pumpkin but you should definitely try it at least once in your life.

  • If you don't roast the pumpkin, cut it into small cubes and boil in saucepan. It will be a lot more watery though and less rich

  • I have a hand whiz thingy-ma-bob which is awesome for making soups heaps creamer and silky smooth.

  • I am and Doter advocate and have a special code you can use to get discounted oils. Simply use this link to buy the essential oil through me OR have a look at that the health benefits and cost by copying this link​ Most of all...ENJOY!

Roast Pumpkin Soup

Notice how rich and dark the soup is..

I haven't needed to add any potato or other vegetables to thicken it as most recipes do. I add onion because I love the flavour.

Roasting pumpkin releases the moisture from the pumpkin rather than boiling in water. Boiling pumpkin makes it far too watery for my likings.

Give it a go and see what you think. I'd love to hear your thoughts!

Much love,

Leah xx

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