1.2 kg whole butternut pumpkin, peeled, deseeded & chopped into chunks
1 large red capsicum (bell pepper), halved and deseeded
2 small red onions, peeled and halved
½ bulb garlic (leave the skin on for roasting)
2 tbsp olive oil
2 tsp smoked paprika
2 tsp fresh rosemary, finely chopped
500 ml chicken stock (or veggie stock for a plant-based version)
250 ml almond milk (unsweetened preferred)
Salt & black pepper, to taste
Optional Twists
Add a pinch of chilli flakes for heat
Stir in 1 tbsp tahini or nut butter for extra creaminess
Finish with toasted seeds, a swirl of yoghurt, or crusty bread on the side
Method
Preheat oven: Set your oven to 200°C (180°C fan-forced / 392°F).
Roast the veg: Arrange the pumpkin, capsicum, onions, and garlic (cut side down) on a baking tray. Drizzle with olive oil, sprinkle over the paprika and rosemary, and toss lightly to coat. Roast for 30 minutes.
Check & continue roasting: Remove the capsicum, onion, and garlic once softened and slightly charred. Continue roasting the pumpkin for an additional 15–20 minutes, or until tender and caramelised at the edges.
Blend it up: Once cool enough to handle, squeeze the roasted garlic cloves from their skins. Add all the roasted veg to a blender or large pot with a stick blender. Blend until silky smooth.
Warm through: Transfer to a saucepan over medium heat. Stir in the chicken stock and almond milk, and warm gently. Adjust seasoning with salt and pepper.
Serve hot: Pour into bowls and garnish with a drizzle of olive oil, extra paprika, or your favourite crunchy topping.
Tips
Want it ultra-smooth? Pass the blended soup through a fine mesh sieve.
Soup too thick? Add more stock or almond milk until your desired consistency.
Meal prep win: Freezes beautifully for up to 3 months—just leave out the almond milk and add it fresh when reheating.