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Roasted Pumpkin Soup - Orgran

  • Prep Time: 30m
  • Cook Time: 30m
  • Serves: 5



  • 1 medium carrot
  • 1 medium onion
  • 2 medium potatoes
  • 1 medium sweet potato
  • pumpkin
  • 1 green apple
  • 1 clove garlic
  • 8 tablespoons olive oil
  • 1 tablespoon gluten free lemon pepper seasoning
  • 4 cups fresh vegetable or chicken stock
  • 1 cup thickened cream
  • light sour cream, for serving
  • finely chopped fresh herbs, for serving
  • ORGRAN Crispibread™ of choice


  • 1. Preheat oven to 170°C (350°F).
  • 2. Peel carrot, onion, potatoes, sweet potato, pumpkin and apple (remove core) and cut into small dice.
  • 3. Peel garlic and crush.
  • 4. Place diced vegetables and garlic onto 2 flat baking trays. Pour 4 tablespoons oil over vegetables in each tray. Sprinkle vegetables with lemon pepper. Place vegetables into a moderately-hot oven and bake until vegetables are tender and slightly caramelised.
  • 5. Allow to cool a little before adding to blender.
  • 6. Place vegetables and chicken stock into the bowl of an electric food blender. Take care not to overfill blender. Blend until smooth. Stir in thickened cream.
  • 7. Place soup into a large heavy-based saucepan. Bring to the boil over a gentle heat, stirring occasionally to prevent sticking. As soon as the soup comes to the boil, remove from the heat.
  • 8. Serve hot with sour cream, fresh herbs and ORGRAN Crispibread™ of choice .