Roasted Spicy Pumpkin Soup

Roasted Spicy Pumpkin Soup

A spicy and tasty soup with a kick of chili. When roasted, the pumpkin and onion get a deeper and stronger flavour.


Step 1
  • Heat the oven to 225 C.
Step 2
  • Halve the squash and scrape out the seeds. Peel and cut the squash into 2 cm pieces.
Step 3
  • Peel and finely chop onions and garlic. Place everything on a sheet of baking sheet paper greased with butter. Sprinkle with half the salt.
Step 4
  • Roast in the center of the oven for about 20 minutes until the squash is soft. Pour everything into a large saucepan. Add water, stock and crème fraîche.
Step 5
  • Boil and mix. Add the rest of the salt and lemon juice. If necessary, dilute the soup with water if it becomes too thick.
Step 6
  • Rinse the beans and top the soup with them and a dollop of sour cream. Serve with bread.


Yellow onion
Butternut squash
Cloves of garlic
Spreadable butter
2 tbsp
1 tsp
500 ml
Vegetable stock
2 tbsp
Creme fraiche
200 ml
Lemon juice
1½ tbsp
Black beans
400 g
Sour cream
200 ml
Sourdough baguette