Hudson's Favourite Pumpkin Soup

The way to my little man's heart is definitely through his stomach-that is for sure. He just loves his food, especially food that has quite a strong flavour-much to my surprise. One of his first foods that I made quite regularly was lentil dahl which has a nice zing of turmeric and ginger. I wanted to make sure he tried as many healthy flavours as possible from as early as possible to encourage a diverse palate. I think mostly it has worked, though it is still only early days. This soup, with a strong kick of ginger, goes down a treat with a spoonful of greek or unsweetened coconut yoghurt on top and is great when you are feeling the cold. I also do it exactly the same but without the ginger for a such more subtle but still delicious flavour. 

Serves 4 plus some extra for lunch:

How is it loaded? Beautiful roast veggies (the olive oil added to veg may help absorption of phytonutrients), ginger (aids digestion and can help morning sickness) and probiotic filled yoghurt. 


  • 1 small butternut pumpkin
  • 1 carrot
  • 1 celery stick
  • 1 onion chopped
  • 3 garlic cloves
  • large knob (approx 3cm) of fresh ginger
  • 1 tsp sweet paprika
  • 1 tsp cumin ground
  • 1 tsp coriander ground (for all of you coriander haters, ground dried coriander tastes nothing like fresh coriander!)
  • salt/pepper to season
  • olive oil
  • Homemade chicken stock or water for vegetarian/vegan (approx 3-4 cups depending on your desired thickness of the soup)
  • Optional: yoghurt and dukkah to serve (or toast some of the pumpkin seeds and sprinkle on top)


  • Preheat oven to 210C
  • Chop veggies into large chunks (make the pumpkin the biggest so they cook at the same time as carrot) and place on a baking dish that has been lined with baking paper. I always keep the skin on the carrot and the pumpkin-sometimes Ill remove half of the pumpkin skin one cooked before adding to soup.
  • sprinkle over paprika, cumin and coriander, and toss with olive oil until all covered. Season with pepper.
  • Roast for approx 25-30 minutes until all soft. 
  • In the meantime, add a small amount of oil to a large saucepan and fry the onion for approx 5 minutes on a low heat until transclucent, add garlic and ginger if using and give it a few minutes more to really get the flavours going. Add in the roast veggies (discarding some of the pumpkin skin if it is a little tough but otherwise it adds great nutrition.
  • Add a cup or so of stock or water and using a stick mixer, blend until smooth. You can take off the heat while blending. Add the rest of the liquid while stirring to achieve your desired thickness and heat through. Season accordingly-I leave the salt out until now as the young ones do not need a lot of salt if any depending on their age.
  • Top with yoghurt, dukkah or pumpkin seeds and enjoy.

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