Bake & Shake Pumpkin Soup

Updated: Sep 6



This Bake & Shake Pumpkin soup is so easy. The herbs certainly make this one and we all loved the simple flavour and I loved how simple it was to make. Last year I started baking pumpkin for soups and I think it does make the soup sweeter and creamier. Go for gold with the toppings too. I added some yoghurt and crunchy nuts to this one but you can so whatever you fancy. Herbs work well with all soups really.


Recipe & Method


1/2 pumpkin of choice cut into medium sized chunks

2 x garlic cloves

1 tsp cinnamon

1 star anise, crushed

1 tsp fennel seeds

1 Litre Veggie Stock

Olive Oil

Salt & Pepper to taste


Heat oven to 180-200C and place the pumpkin, garlic & herbs in a baking dish. Drizzle with olive oil, add a cup of the veggie stock, salt & pepper and bake until the pumpkin is soft and cooked through.


Remove from the oven and place into a blender with the remaining stock or put straight into a pot and stick blend with the rest of the veggie stock and hey presto. Easy tasty healthy pumpkin soup.


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