By Shreya Sarpal
April 19, 2026
Oven-roasted pumpkin brings a toasty, slightly smoky sweetness that pairs beautifully with garlic and warm spice, creating a pumpkin soup that tastes layered, rich, and far from basic blended veg.
2 cups peeled and cubed pumpkin 1 tbsp olive oil 1 chopped onion 3 chopped garlic cloves 2 cups vegetable stock ½ cup milk or cream Salt to taste ½ tsp black pepper ¼ tsp nutmeg
Toss the pumpkin with olive oil and roast at 200°C until lightly browned at the edges.
In a pan, sauté onions and garlic until soft and aromatic.
Add roasted pumpkin and vegetable stock, then simmer for 8-10 minutes.
Blend into a smooth mixture until silky.
Stir in milk, season well, simmer briefly, and serve hot.