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Roasted Pumpkin Soup Recipe

Roasted Pumpkin Soup Recipe

Wholesome, flavoursome and satisfying, this soup is full of oven-roasted chunks of sweet pumpkin.

Serves 4

Suitable for Vegans



  • 2 tsp rapeseed oil

  • 2 cloves of garlic, finely chopped

  • ½ a red pepper, diced

  • 1 large carrot, peeled and diced

  • 1 medium onion, diced

  • 1 stick of celery, diced

  • 1 tbsp of tomato puree

  • 800ml vegetable stock

  • A pinch of salt

  • Freshly ground black pepper

  • A small sprig of thyme, finely chopped

  • 500g pumpkin

  • 40g pumpkin seeds

  • 160g cooked haricot beans

  • ½ tbsp of maple syrup

  • The juice of a small lemon


  1. Cut the pumpkin into small chunks around 2cm long. Lightly coat with 2 tsp of rapeseed oil and bake in the oven at 200ºC for 20 minutes.

  2. Lightly toast the pumpkin seeds in the oven at 180°C for 6 minutes.

  3. Gently fry the garlic, pepper, carrot, onion and celery in the rapeseed oil for 10 minutes until the vegetables have softened.

  4. Add the tomato, vegetable stock, salt, black pepper and thyme. Bring to the boil and then simmer for a few minutes.

  5. Add the pumpkin, seeds, haricot beans, maple syrup and lemon.

  6. Simmer for 5 minutes and the soup is ready.

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