Roast pumpkin soup

Tristan Welch rings the changes on an old favourite by barbecuing the veggies for a delicious smoky flavour
By Tristan Welch
Roast pumpkin soup
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 bunches thyme
  • 1 medium pumpkin, seeds removed, chopped into large chunks
  • 100 ml rapeseed oil
  • 3 red onions, thinly sliced
  • 2 cloves garlic, bruised and peeled
  • 1 knob butter
  • 1 litres chicken stock
  • 1 pinch freshly grated nutmeg
  • 200 ml single cream
  • 15 leaves sage
  • vegetable oil, for deep-frying
  • olive oil, for frying
  • 3-4 slices walnut bread, chopped into 1.5cm chunks


1. Preheat your barbecue while you wrap the vegetables.

2. Put a large sprig of thyme on each chunk of pumpkin, drizzle with rapeseed oil and wrap them together in foil. In another sheet of foil, wrap the red onion pieces and garlic.

3. Put the wrapped vegetables directly onto the hot barbecue grill. Cook, turning once, for about 10 minutes, or until the pumpkin and onion are soft.

4. Carefully unwrap the cooked pieces of pumpkin and red onion. Discard any skin from the garlic and any thyme stalks. Put the cooked ingredients into a saucepan with a knob of butter.

5. Add the stock, bring to the boil and then blend with a stick blender until smooth. Add the nutmeg and cream and blend again until mixed.

6. Heat the vegetable oil for deep-frying in a small, heavy pan. Add the sage leaves and cook until lightly coloured and crisp. Remove and drain on kitchen paper.

7. Heat the olive oil in a small frying pan. Add the bread and cook until golden on all sides.

8. To serve, ladle the soup into bowls and top with the sage leaves and croutons.

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