Recipe of the Week – Roasted Crown Pumpkin Soup

Winter is upon us, and there’s nothing quite like having hot soup on a cold winter’s day.

So bring out your crown pumpkin and tomatoes from this week’s Foodtogether packs, and try making this easy roasted crown pumpkin soup.

This recipe serves 6-8 people, so if you’re a smaller family, simply reduce your quantity sizes. Read on to add some warmth to your winter dinners!


3 cups crown pumpkin, roughly chopped

3 large tomatoes, quartered

1 1/4 cups potatoes, diced

Salt and black pepper

50ml extra virgin olive oil

30ml balsamic vinegar

2 onions, diced

25ml extra virgin olive oil

4tsp smoked paprika

1L chicken stock


Combine the pumpkin, tomatoes, and potatoes on an oven tray.

Season well and drizzle with 50ml of extra virgin olive oil and the balsamic vinegar. Roast in an oven pre-heated to 200°C for about 45 minutes or until soft and slightly caramelised.

Fry the onions in 25 ml of extra virgin olive oil over a low heat until soft and then add the smoke paprika and continue to gently sauté for a couple of minutes, taking extra care not to burn it.

Add the roasted vegetables and chicken stock and simmer for 15 minutes then blend to an appealing consistency.

Serve with chopped Italian parsley or other herbs, and voila – pumpkin soup for the soul!