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4 servings

MacGourmet downloadRoasted Pumpkin and Potato Soup. To import, drag image to your MacGourmet recipe box.

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Design: Luka Cvrk, Solucija.com

Roasted Pumpkin and Potato Soup


  • 1 tablespoon sesame oil
  • 2 tablespoons Soy Garden or other vegan butter
  • 1 large yellow onion, sliced
  • 1 medium pumpkin (around 1 1/2 pounds), with seeds removed and cut into large chunks
  • 1 lb. yukon gold potatoes, cut into large chunks
  • 2 ½ cups vegetable stock
  • 1 tablespoon nutmeg
  • 1 tablespoon dried thyme
  • 1 tablespoon salt
  • 1 tablespoon freshly ground black pepper to taste
  • 2 cups evaporated milk
  • 2 tablespoons lemon juice
  • 1-3 tablespoon raw flax seeds


Heat the oil, butter and onion over a low heat in a large stock pot until the onions become soft, but not brown (about 5 minutes). Add the pumpkin and potatoes. Stir well and then cover. Stirring occasionally, simmer over a low heat for 10 minutes or until the pumpkin and potatoes become slightly tender. Uncover and mix in the stock, nutmeg, thyme, salt and pepper. Bring to a boil and simmer for another 10 minutes or until the vegetables are fully cooked and tender. Remove pot from heat and allow to cool for 10 minutes. Transfer soup mixture into a food processor or blender and process until smooth. Pour mixture back into stock pot and add the lemon juice and milk. Add extra salt and pepper to taste. Heat until hot, but not boiling. Garnish with a spoonful of flax seeds and serve with toasted sourdough bread.


Cut the potatoes & pumpkin into similar sized chunks so they cook evenly.


onion, potatoes, pumpkin, stock, thyme, vegetable


potatoes pumpkin vegetable stock onion thyme