Whole Roast Pumpkin Soup

  • Prep Time
    20 mins
  • Cook Time
    2.5 hours
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 4.5-5.5kg Jap pumpkin, whole
  • 1 brown onion, roughly sliced
  • 4 garlic cloves, whole, peeled
  • 1 tablespoon olive oil, plus extra to drizzle
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon paprika
  • 2 cups chicken stock
  • 8 rashers of bacon
  • 4 slices crusty bread, roughly diced
  • Sea salt and freshly ground black pepper
  • 4 tablespoons of thickened cream, to serve
  • Fresh parsley, finely chopped, to garnish


Step 1
Carefully cut an 8cm circle in the top of the pumpkin, around the stem, cutting through to the centre of the pumpkin, remove and discard. Scoop out the seeds and discard. Place the pumpkin into a Large Weber Frying Pan or barbecue-safe dish.  Add into the centre of the pumpkin the onion, garlic, 1 tablespoon of olive oil, cumin, coriander and paprika. Toss with a spoon to combine.

Step 2
Prepare the barbecue for indirect and direct cooking over medium heat (190°C to 230°C).

Step 3
Roast the pumpkin over indirect medium heat, with the lid closed, for 2 hours, or until the pumpkin is tender when pierced with a knife.

Step 4
During the last 10 minutes of the cooking time. Toss the bread with a little olive oil. Place the bread onto the barbecue and roast over indirect medium heat for 10 minutes. Add the bacon, barbecue over direct medium heat for 3 minutes per side.

Step 5
Using heatproof gloves, carefully remove the pumpkin in the dish from the barbecue, along with the bacon and croutons.

Step 6
Scoop the onion mixture and pumpkin flesh into a food processor or large pot. Blitz with the chicken stock. Season with salt and pepper to taste. Roughly chop the bacon.

Step 7
Serve the pumpkin soup with the bacon pieces, croutons, cream and garnish with parsley.