Roasted Pumpkin Soup with Black Beans and Coriander
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1.6 kg chopped unpeeled pumpkin = 900 grams when roasted
  • 1 large brown onion, peeled and cut in half
  • 1 tablespoon extra virgin olive oil
  • Freshly ground black pepper, to taste
  • 2 litres vegetable or chicken stock
  • 400 gram tin black beans, drained and rinsed well
  • 1 cup fresh coriander, roughly chopped
  1. Heat oven to 170 degrees C and line a baking tray with greaseproof paper
  2. Place pumpkin (you can also use a mix of pumpkin and carrots) and onion in a large bowl
  3. Pour over olive oil and grind pepper over the top
  4. Toss vegetables around to cover with oil, then spread evenly over baking tray
  5. Bake for 1 hour, until cooked through, soft and golden brown
  6. Place cooked vegetables in bowl of food processor and blend until smooth, adding about 1 Litre (4 cups) of stock to loosen
  7. Add soup to a large saucepan along with remaining stock and stir until combined
  8. Stir in drained black beans
  9. Place over medium heat and bring to the boil
  10. Turn heat down and allow to simmer for 5 minutes
  11. Taste and adjust seasoning if required
  12. Stir half of the coriander through the soup and serve sprinkled with remaining coriander
Recipe by Healthy Home Cafe at