This wholehearted roasted pumpkin soup is the perfect dish to share when having guests around for dinner or eat the whole pot by yourself while cozying up by the fire on a wintery day. Serve this delicious soup on its own or with my crusty coconut flatbreads!

This soup is perfect with a bottle (or two) of the Vondeling Babiana, which was paired with this dish at our last  Sunday Lunch Club.


800-900g Pumpkin
1 Onion
2-3 Cloves garlic
5 Sprigs Thyme
1 Liter Chicken Stock
5ml Smoked Paprika
50 ml Olive Oil
5ml Chilli Flakes
250ml Cream
125ml Toasted Pumpkin Seeds


Preheat your Siemens Combi oven to 200ºC, using the 4D hot air function. The 4D hot air increases the intensity of the roasting and brings out the natural sweetness of the pumpkin.

Place your cleaned and cube pumpkin into a roasting tray, tossed with olive oil, salt, pepper and chilli flakes. Roast until cooked and slightly browned in colour.

In the meantime chop your onion and garlic, place in a pot along with your thyme and sweat for a few minutes.

Once your Pumpkin is cooked add to the pot with onions, stock, smoked paprika and allow to simmer for a few minutes

Blend the soup in a food processor, pass through a sieve whilst returning it to the pot.

Now add your cream, season to taste and return to the boil.

You may need to add more stock or cream depending on how thick you like your soup.

Garish with Toasted pumpkin seeds and serve.

Join us for the next Sunday Lunch Club! Click here to find out more.