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Orange veg one-tray soup from The Joy of Better Cooking

Servings: 4
This soup is full of lovely sweet, creamy flavours, like a hug in a mug. And did I mention easy? Sit back my friend, because no heavy-duty chopping is required. Just pile in the veg for a warm, snug sit in the oven while you put the kettle on and slip into something a little more comfortable.


  • 1 kg jap pumpkin, cut into wedges
  • ½ butternut pumpkin squash, halved, seeds removed
  • 2 medium carrots unpeeled
  • 1 sweet potato unpeeled, halved
  • 1 swede halved
  • 1 onion skin on, halved
  • 4 garlic cloves skin on
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1.5 litres vegetable stock or water
  • 1 good-quality stock cube
  • ½ tsp ground white pepper
  • a rasp of nutmeg
  • juice of 1 orange
  • 1 thumb-sized knob fresh ginger peeled and finely grated


  • Preheat the oven to 180°C (160°C fan).
  • Arrange the pumpkins, carrots, sweet potato and swede on a baking tray lined with baking paper.
  • Nestle in the onion halves and garlic cloves. Drizzle the olive oil over, sprinkle with the salt and toss to coat. Roast for 45 minutes, or until all the vegies are extremely relaxed and very susceptible to forking. Remove from the oven.
  • Once cooled, take the skin off the pumpkins and scoop out the flesh from the sweet potato and swede. Slip the skin off the onion, and pop the lush softened garlic cloves out of their skins with a squeeze. Be sure to scrape all the syrupy goodness from the bottom of the pan, too; this is vegie schmalz.
  • Bring the stock or water to the boil and dissolve the stock cube in it.
  • Combine and blitz the roasted veg and stock together until super smooth, using a stick blender, or in batches in a blender.
  • Season to taste with salt, white pepper and nutmeg. Add the orange juice and stir the ginger through to give it some fresh bite.
  • Serve with your chosen accent. This one-tray soup is infinitely versatile, so feel free to riff to your heart’s content.


You have carte blanche to roast any colour-coordinated veg combos and blitz to a soup. Tomatoes, capsicums, red onion. All sorts of greens and herbs. Let go, get a little loose.
If you’ve scanned the ingredients list and have most of the orange bits and bobs, but maybe only pumpkin or butternut squash, less carrots, or a turnip instead of a swede, worry not! This soup is accent-friendly, and the veg easily substituted. Just take a squiz at the photo of the tray and try to fill yours up with about the same amount of whatever veg you do have.
Whatever bits of skin you slip off the roasted veg can be popped into a freezer bag for the next time you make stock. Flavour! Colour! Waste Warrior!
For a FODMAP-friendly option, sub out the onion and garlic for a teaspoon of asafoetida — a spice which mimics the flavour of alliums, but would really prefer not to be sniffed pre-cooking, thank you very much.

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