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Geera Spiced Roasted Pumpkin Soup

1 3-4 lbs piece of fresh pumpkin

Olive oil

Brown sugar

Cube pumpkin and spread onto roasting tray. Sprinkle with olive oil and brown sugar and mix with hands to coat. Place in preheated 375 degree oven for 15-20 mins until pumpkin begins to brown and gets fork tender.

1 tbsp butter

2 tbsp olive oil

2 large carrots

2 large onions

3 med-large christophine

Bunch of fine thyme

Bay leaves

Cinnamon stick

Butcher's twine

Heat olive oil and butter in heavy bottom sauce pot. Add chopped carrot, onions and christophine and sweat vegetables on medium heat for approx 10 mins. Using butchers twine, wrap bunch of thyme, 2 bay leaves and 2 cinnamon sticks together and tie together tightly for ease of removal later. 

2 tbsp flour

1 cup cream

2-3 cups water


Add flour and stir vegetable mixture until brown pieces begin to form at the bottom of the pot. Add a bit of water to deglaze slightly, scraping any brown pieces from the bottom of the pot. Then add pumpkin, remaining water and cream. Stir to combine and bring to simmer.


Simmer 40 mins until all vegetables are softened and begin to break up into soup.


Remove herb bundle and blend soup.


3 tbsp Geera


Fresh cracked black pepper


Add Geera and season to taste with salt and cracked black pepper.



Chopped Cashew nuts

Fresh Chive


Garnish and serve.

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