I know I say this about a lot of my recipes but I really do love this one. It is stupendously easy, even after a crazy busy day at work I can bring myself to make this when I get home. It is very low calorie, pretty much fat free if you don't use oil for the roasting or for garnishing and surprisingly creamy for a dairy free soup. Sometimes I will vary this recipe by roasting the pumpkin with a couple of tablespoons of ras al hanout or cumin powder and chilli flakes, or I might add in some whole garlic and rosemary for something completely different a current favourite is to add a little creamed coconut and thai green or red curry paste when I blend it. There really is no end to what you can do with this awesome, simple recipe. The version in these pictures is topped with a dollop of mascarpone cheese and some smoked chilli and garlic oil.

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Step 1: Ingredients - Makes enough for 2-3 people

1 butternut squash, acorn squash or similar sized amount of pumpkin (approx 1kg unpeeled)
Oil spray (optional)
1 or 2 chicken or vegetable stock cubes (to taste)
c.500ml just boiled water
salt and pepper to taste
Excellent recipe. When roasting pumpkins, I sometimes put them flesh side up. It gives it a little bit of caramelization which makes or a more interesting taste.
Thanks farflungfloyd! Glad you like the recipe. The main reason I roast them cut side down is that I find the flesh comes away from the skin much more easily as it has almost steamed. Also, on occasion, with the cut side up, I have ended up with so much caramelisation that the soup can taste a little bitter. With the cut side down I find I can just leave the pumpkin or squash to roast and not worry about it too much while it's cooking. It's going to taste great however you roast it though. 

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Bio: Food and music obsessed. I also post my recipes and food thoughts on my blog. http://eating-properly.blogspot.co.uk/. My recipes are inspired by ... More »
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