This recipe was created by Melissa Jones, an Accredited Practising Dietitian who works in the aged care and disability sector. Melissa has kindly volunteered her expertise and knowledge to help us bring healthy and nutritious recipes to people with musculoskeletal conditions.

Check out our full range of recipes here.

Roasted pumpkin soup


  • 1.5kg butternut pumpkin, cut into roughly 3cm slices
  • 2 onions, halved
  • 1 bulb garlic
  • ¼ cup extra virgin olive oil
  • Sea salt and cracked black pepper
  • 1 litre chicken stock
  • 2 cups (500ml) water
  • Single (pouring) cream, to serve (optional)


  1. Preheat oven to 200°C. Place the sliced pumpkin, onion (cut-side up), and the garlic on a lightly greased large oven tray lined with non-stick baking paper. Drizzle with the oil and sprinkle with salt and pepper. Ensure the vegetables are coated evenly in the oil.
  2. Cook for 1 hour or until the pumpkin is soft – some browned/charred edges are ok as these add to the flavour. Set aside until cool enough to handle.
  3. Remove the skin from the pumpkin – this should peel off quite easily – otherwise you can scoop out the pumpkin flesh. Add the pumpkin flesh, onion and garlic (no skin) to a large saucepan.
  4. Add 1 litre chicken stock and blend with a hand-held stick blender until smooth. Add the water in gradually until you have reached your desired texture. 2cups of water is not always needed – it can vary depending on the pumpkin and how thick you like the pumpkin soup.
  5. Bring to a boil to heat the soup through. Serve with a drizzle of cream (if using) and enjoy.

*Adapted from the Donna Hay – No peel roasted pumpkin soup recipe. 

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