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    Roast Pumpkin Soup

    By Robyn | Published: Aug 20, 2020 | Modified: Feb 9, 2021

    TAKE ME TO THE RECIPE!
    roast pumpkin soup pin with pumpkin seeds

    This thick and comforting roast pumpkin soup recipe is made from a handful of simple ingredients, and is a delicious and healthy cold weather soup.

    two bowls of roast pumpkin soup sprinkled with pumpkin seeds and served with homemade soda bread

     

    This thick, glossy, classic roasted pumpkin soup is such a comforting recipe for Autumn (or Fall!) and Winter.

    Pumpkin soup reminds me so much of Canada – I made it alot when we lived in Montreal, starting as soon as the first Fall leaves began to turn orange.  Not only was pumpkin readily available to buy everywhere, but the soup was a simple and tasty lunch that warmed frozen fingers during the colder months.

    You only need a few simple ingredients to make this soup – it is basically roasted pumpkin pureed with stock and seasonings. Simple – but packed with flavour!

    Roasting the pumpkin removes the water from the pumpkin, which gives you a rich and flavoursome soup.

    Tip for a smooth soup:

    Make sure that the pumpkin is soft and well-cooked. In if any doubt then put back in the oven for another 5 minutes and test again. Well-cooked pumpkin makes a lovely smooth puree. If it’s not soft, then your pumpkin soup could be a little grainy. It sill tastes good, but it’s not as silky.

    two bowls of thick roast pumpkin soup sprinkled with green pumpkin seeds with extra seeds to the left

    FAQ

    What type of pumpkin can I make this soup with?

    You can use Jap, Kent or butternut squash

    What can I serve with pumpkin soup?

    Fresh bread, toast, a sprinkling of roasted pumpkin seeds (my favourite!), a sprinkling of bacon on top. My family also love to eat it with puff pastry pinwheels and cheese scones or Savoury Welsh cakes too!

    Can I freeze this soup?

    Yes, you can freeze the soup for up to 3 months

    Can I make this soup ahead?

    Yes it will keep in an airtight container in the fridge for up to 3 days.

     

    If you like this you might also like these other healthy soup recipes:

    Pumpkin and peanut soup – an easy pumpkin soup that gets its creaminess from peanut butter

    Creamy carrot soup with ginger – a vegan soup made with coconut milk

    Dairy free creamy mushroom soup – thickened with walnuts

    Carrot and red lentil soup – an easy vegetable and lentil soup we make all the time!

    angled shot of a bowl of pumpkin soup to show how thick and smooth it is

    Roast Pumpkin Soup

    Author: Robyn

    A thick and comforting healthy soup recipe, perfect for cold Autumn/Fall and winter days!
    0 from 0 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 50 mins
    Course dinner, Lunch
    Cuisine Canadian
    Servings 4 people
    Calories 95 kcal

    Ingredients
      

    • 1.25 kg pumpkin the weight with the skin on
    • 1 red onion peeled and cut into quarters
    • 2 cloves garlic skin left on
    • 3c | 750ml vegetable stock
    • salt
    • Black pepper

    Instructions
     

    • Preheat the oven to 180ËšC/ 356ËšF
    • Cut the skin off the pumpkin and remove the seeds. Cut into 1 cm thick (.4 inch)slices.
    • Separate some of the layers of onion – you don’t want individual layers as these canburn.
    • Place the pumpkin and onion in an even layer on a baking sheet. Add the garlic cloves and drizzle with olive oil.
    • Season with salt and pepper.
    • Roast for 40-50 minutes until soft, stirring the pumpkin and onions after half an hour. The cooking time will vary depending on how ripe your pumpkin is, but you want it to be soft as this will make a smooth soup. If in doubt put it back in the oven for another 5 minutes.
    • Cool slightly, then tip the roast pumpkin and onion into a bowl or blender.
    • Squeeze out the garlic from the skin and add to the pumpkin. Add the stock and blend until smooth.
    • Pour into a saucepan and heat over a gentle heat. Season to taste.

    Notes

    Make sure that the pumpkin is cooked. In if any doubt then put back in the oven for another 5 minutes and test again. Well-cooked pumpkin makes a lovely smooth puree. If it’s not soft, then your pumpkin soup could be a little grainy. Still tastes ok, but not as smooth and silky.

    Nutrition

    Calories: 95kcalCarbohydrates: 23gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 7mgPotassium: 1103mgFiber: 2gSugar: 10gVitamin A: 26603IUVitamin C: 31mgCalcium: 75mgIron: 3mg
    Keyword pumpkin soup, roast pumpkin soup

    HAVE YOU MADE THIS RECIPE?

    I'd love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

     

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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