Find your recipes and restaurants here

Roasted pumpkin, tomato and orange soup

Recipe from: 5/1/2002 12:00:00 AM
Ingredients 12
Servings 6


  • about 3-4 peeled pumpkin chunks
  • 15
    brown sugar
  • 60
    olive oil
  • 1
    large onion, peeled and chopped
  • 2
    cloves garlic, crushed
  • 5
    freshly minced ginger
  • 5
    crushed, dried chilli
  • 2
    celery stalks (with leaves), chopped
  • juice and finely grated peel of 1 orange
  • 2 x 410 g cans peeled tomatoes
  • 750
    vegetable or chicken stock
  • salt and milled pepper


30 minutes

Place pumpkin chunks in a roasting pan and toss to coat with brown sugar and 2 T olive oil.
Roast in a preheated 180 °C oven until soft, about 20-30 minutes.
Meanwhile, heat remaining olive oil in a large pot.
Add onion, garlic and ginger and sauté for about 3 minutes.
Add celery and sauté for 2-3 minutes.
Add orange juice and peel, tomatoes (with juice) and stock.
Add roasted pumpkin and any pan juices and bring to the boil.
Reduce heat and simmer for 20 minutes.
Season to taste.
Purée if you want a smoooth soup.
Serve with hot, crusty ciabatta or grissini sticks and a sprinkling of chilli.


Read more on: soup  |  roast

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.