Roasted pumpkin soup with cheesy garlic scones

Level up your pumpkin soup by pairing it with warm and cheesy garlic scones. A few clever shortcut buys make this recipe easy.



1h 5m


  • 2 x 500g pkts Coles Kitchen Roasting Vegetables with Rosemary and Garlic
  • 1/2 butternut pumpkin, seeded, peeled, chopped
  • 1 tbs olive oil
  • 4 cups (1L) salt-reduced chicken stock
  • 4 Coles Bakery Rustic Veggie Scones*, split
  • 1 tbs garlic paste
  • 2/3 cup (80g) shredded tasty cheddar



Preheat oven to 180°C. Line a baking tray with baking paper. Cut the zucchini from roasting vegetables packet in half and coarsely chop any large pieces of carrot from the packet. Place vegetables and rosemary and garlic from the packet on the prepared tray with the pumpkin. Drizzle with oil and season.


Cover with foil and roast for 30 mins. Uncover and roast for a further 30 mins or until carrot is tender. Remove and discard rosemary sprigs.


Transfer two-thirds of the vegetables to a saucepan with the stock. Place over high heat and bring to a simmer. Remove from heat and use a stick blender to carefully blend until smooth. Season to taste. Stir in the remaining vegetables.


Spread scones with garlic paste. Top with the cheddar and bake for 3-4 mins or until the cheddar is golden.


Serve soup with the scones. 

*Selected stores only.

Dietary information

No added sugar

Nutrition Information

Per Serve

Energy: 1828kJ/437 Cals (21%)

Protein: 9g (18%)

Fat: 19g (27%)

Sat fat: 6g (25%)

Carb: 47g (15%)

Sugar: 21g (23%)

Fibre: 8g (27%)

Sodium: 1510mg (76%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.