Roast Pumpkin and Berbere Soup

Roast Pumpkin and Berbere Soup

Roast Pumpkin and Berbere Soup

Prep Time:20 Min

Cook Time:1 hour

Serves:2 Person


  • 1/2 a crown Pumpkin, peeled and cut into pieces
  • 3 tbs olive oil
  • 1 tbs Equagold Berbere Spice
  • 1 tbs brown sugar
  • 2 tbs butter
  • ½ an onion
  • 1-2 tsp extra Berbere Spice
  • 2 cups of fresh liquid chicken stock
  • 300ml cream
  • Salt and pepper
  • Parmesan cheese to garnish



Heat oven to 180C. Rub the flesh of the pumpkin with oil, brown sugar and Berbere Spice. Roast until cooked and golden. Scoop out the cooked pumpkin and put aside. Melt the butter in a sauce pan. Fry sliced onion and 1-2 tsp of extra Berbere Spice. When the onion is cooked, pour on the chicken stock and simmer for 5 mins. Place the cooked pumpkin and stock/onion mixture in the food processor and blend till smooth. Add enough cream till it reaches desired consistency (approx 2/3 of a bottle). Return soup to the pot to heat through. Add salt and pepper to taste. Serve garnished with fresh grated Parmesan.

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