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Pumpkin & Rosemary Soup

@magicorganicsco have been having a surplus of pumpkin, so I decided to do another pumpkin recipe. Also it was specifically requested by a good friend of mine.

I find many pumpkin soups quite boring with an overwhelming sweetness to them. I also have an abundance of dried rosemary in the pantry (thanks mom!) that I needed to get through and they both work perfectly together!


  • 1 large taro pumpkin, sliced into long chunks

  • 6 cloves garlic, minced

  • 1 white onion, minced

  • 1 veggie stock cube

  • 1 tbsp dried rosemary

  • 1/2 tsp dried sage

  • 1 tsp dried thyme

  • 1 tsp cumin

  • Water

  • Olive oil

  • Salt

  • Pepper


  1. Preheat oven to 200C

  2. Roast pumpkin until tender - no seasonings or oil

  3. Heat olive oil on medium heat and fry garlic, onion and cumin until aromatic

  4. Add around 2 cups of water to the pan along with the remaining herbs and stock cube

  5. Bring to a simmer then leave to cool

  6. Separate pumpkin flesh from the skin

  7. Place the liquid and pumpkin in a blender and blitz until smooth

  8. Season to taste


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