Chef Jay Jones: Roasted Garlic and Spicy Pumpkin Soup Recipe

1 Pumpkin
8 cloves of roasted garlic
1 tbsp coriander
1 tbsp cayenne pepper
2 chipotle peppers chopped
2 tbsp course ground black pepper
2 tbsp ground turmeric
2 tbsp ground ginger
Olive Oil
4 cups vegetable stock


Large Sheet tray
2 Large Pots
Large Bowl

Preheating: 375

Cut pumpkin in half remove seeds and brush with olive oil
Put on sheet pan and roast until tender
Remove from oven and set aside to cool
Spoon out contents of pumpkin and place in large bowl
Add spices and garlic to bowl and mix
In large pot add pumpkin mixture and vegetable stock
Stir on medium low for 20 minutes

For Service– Laddle into bowl.

*See Chef Jay Jones recipes and videos at:

One thought on “Chef Jay Jones: Roasted Garlic and Spicy Pumpkin Soup Recipe

  1. JJ this is marvelous. What a find. I was looking for borscht soups to try to inspire a friend who has a nice open-air restaurant here in Jakarta with some ideas and stumble across your delightful site.

    I’m a fishy-tarian so just about all those soups are ultra-appealing. By the way, is there any problem in making a meatless borscht? I’ve actually had that dish, many years ago, but would like to know more about it.

    Great job, guy. Hey don’t you get roasting hot in that straight jacket you’re wearing?! Wow.

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