Roast Pumpkin Soup

Serves 6


  • 1kg Pumpkin, Peeled and Cut into cubes
  • 2 Carrots, Chopped
  • 4 large Garlic Cloves
  • ½ Red Chilli, Split Lengthways, Seeds Removed
  • 3 tbsps. Olive Oil
  • 2 MAGGI Cube Fortified
  • 2 tsp Cumin powder
  • 1 Leek, Chopped
  • 1 Onion, Chopped
  • 1 stalk, Celery, chopped
  • 1tsp Smoked Paprika
  • 2 cups Chicken Stock
  • 2 cups cooking cream
  • Butter for greasing


  1. Preheat oven to 180°C fan forced. Grease the baking tray with butter.
  2. In a large bowl, combine pumpkin, carrot, garlic, chilli, MAGGI cube Fortified, oil and cumin; mix well. Place vegetables onto greased tray. Roast for 30 minutes or until golden and soft when pierced with a fork. Remove from oven and set aside to cool.
  3. Meanwhile, heat a large saucepot over medium-low heat; melt butter and add leek, onion, celery and paprika, cook until the onion is translucent.
  4. Add to saucepan the roasted vegetables. Add stock and milk; bring to the boil, turn down heat, simmer 10 minutes.
  5. Using a blender, purée the soup until smooth, taste and adjust the seasoning. You may also need to add some water if the soup is too thick. Stir to combine and bring to a boil. Serve immediately.