Spiced Pumpkin Soup with Roasted Pepitas

Spiced Pumpkin Soup with Roasted Pepitas

Spiced Pumpkin SoupTry Spiced Pumpkin Soup with Roasted Pepitas recipe right today to enjoy the mouthwatering taste.


  • cooking oil spray
  • 1 brown onion, roughly chopped
  • 1 long red chilli, roughly chopped
  • 1kg kent pumpkin, peeled, cut into 3cm pieces
  • 400g can cannellini beans, rinsed, drained
  • 4 cups reduced-salt vegetable stock
  • 2 tablespoons pepitas
  • coriander leaves, to serve
  • 8 slices multigrain bread, toasted


Step 1 Preheat oven to 180°C. Spray a large saucepan with oil and heat over medium-high heat. Cook onion and chilli for 5 minutes, or until onion softens.

Step 2 Add pumpkin and beans. Stir to coat. Add stock and bring to the boil. Simmer for 15 minutes, or until pumpkin is tender.

Step 3 Meanwhile, place pepitas on a tray lined with baking paper. Spray with oil and bake for 8–10 minutes, or until toasted.

Step 4 Using a handheld stick blender, blend soup until smooth. Sprinkle with coriander leaves and pepitas and serve with toast.

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