I LOVE roasted pumpkin and turning it into a soup is just delish. The soup is rich and sweet from the honeyed parsnips and smokey from the roasted vegies with a Harissa spiciness


  • 1 large Butternut Pumpkin - cubed

  • 3 Parsnips - peeled and quartered

  • 1 Red Capsicum - halved and deseeded

  • 1 head garlic - intact but with the bottom end sliced off

  • 1 onion - diced

  • 1 Tbsp Honey

  • Olive Oil

  • 1 litre Chicken Stock

  • 1 Tbsp Harissa Powder

  • 1 tspn finely chopped Rosemary

  • Salt and Pepper to taste

  • 2 Tbsp Cream - optional


  • 1.

    Drizzle some oil in a large roasting pan.

  • 2.

    Put the pumpkin sprinkled with the Harissa, the parsnips drizzled with honey and the garlic and capsicum halves drizzled with olive oil.

  • 3.

    Sprinkle some salt over the lot and bake in a 180 C oven til golden - about 50 mins

  • 4.

    Saute the onion in a stock pot in a little olive oil.

  • 5.

    When golden add the chicken stock and the roasted vegetables

  • 6.

    With the flat end of a knife, squeeze out the roasted garlic from their skins and throw into the pot

  • 7.

    Add the rosemary and salt and pepper and bring to the boil

  • 8.

    Lower heat and simmer for 30 mins

  • 9.

    Take off the heat and blitz with a stick blender til smooth

  • 10.

    Add the cream if desired

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 244kj
  • Fat Total 8g
  • Saturated Fat 1g
  • Protein 7g
  • Carbohydrate 37g
  • Sugar 14g
  • Sodium 1044mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Report
yum...!! great combination did not use the heat though,