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Roasted Pumpkin Soup - Serves 2

Preparation time: 5 minutes

Cooking time: 40 minutes


  • 1 butternut pumpkin (or squash)
  • Drizzle of olive oil
  • 4 chopped shallots 
  • 3 cloves of garlic
  • 1 tsp chilli flakes 
  • 1tsp paprika
  • 1 orange juiced 
  • 1 tsp tabasco
  • 700ml vegetable stock
  • drizzle of cream 
  • handful of pumpkin seeds
  • handful of fresh parsley


  1. Place a butternut pumpkin into a Tripod Roaster.
  2. Roast the Pumpkin for 20-25 minutes. 
  3. Once the pumpkin is ready remove from the roaster and cut into 3cm cubes. 
  4. Attach a Cooking Bowl with a drizzle of olive oil to the Cooking Tripod.
  5. Add the pumpkin, shallots, garlic and orange juice and cook for a further couple of minutes. 
  6. Pour in the tabasco and vegetable stock, combining all the ingredients together. 
  7. Cook the soup for 10 minutes and blitz in a blender. 
  8. Put the soup back on the heat to warm up and garnish with a swirl of cream, pumpkin seeds and parsley. 
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