pumpkin rosemary soup

The last breath of autumn is finally dwindling, as the winter solstice descends upon us. The warm, vibrant tones that we associated with the last season are fading to grays and becoming barren, as winter sets in. Nature goes into hibernation, taking a well-deserved break after the past season's spectacular show.

I still like to cling to that warmth on those colder days, especially when a wind chill is forecasted, requiring extra socks and a cozy throw. When those still don't suffice, I pull out the hot cider, cocoa or a bowl of soup. So, as a tribute to the gorgeous fall we just experienced, I'm bringing back the whole pumpkin and throwing together some soup.

pumpkin rosemary soup

I had a nice collection of pumpkins that I could use, so I selected a medium-sized one to roast. I was a little intimidated to roast my own pumpkin since I had never done it before, but after a bit of research, it seemed simple enough to attempt. DO try this at home! It literally takes 5 steps:

  1. Chop pumpkin in half & remove stem (scoop out all the goo but save the seeds!)
  2. Cover each half in foil and place on a cookie sheet
  3. Bake at 375 for one hour
  4. Scoop pumpkin from shell
  5. Puree the pumpkin



  • 1 small pumpkin, roasted
  • 1 medium onion, diced
  • 2 carrots, cubed
  • 5 tbsp butter
  • pinch of nutmeg
  • small handful of fresh rosemary
  • 3 tsp salt
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon black pepper
  • 1/2 cup milk


  1. Melt butter in a saucepan.
  2. Add garlic and onions & sauté until soft, about 2-3 min.
  3. Add pumpkin puree & rosemary. Sauté for 2-3 min.
  4. Cover and cook for further 3 min or mixture is combined.
  5. Add salt, pepper & nutmeg. Stir.
  6. Let it cool down to room temperature.
  7. Blend mixture to a smooth paste. The result mixture will be very thick and creamy.
  8. Transfer the pureed mixture back to the saucepan and let it simmer.
  9. Take the pan off heat. Add warm milk and stir.
  10. Serve hot and enjoy.

Don't forget to roast the seeds! Once cleaned and dry, drizzle with 1 tbsp veg oil, season with sea salt and roast at 325ºF for 25 min or until golden brown. Get creative - try chili powder for some kick, or granulated sugar for kettle-corn style.