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.
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.
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
Pumpkin carrot soup – a vegan soup made with carrots, pumpkin, warming spices and enriched 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!
Roast Pumpkin Soup
- 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
- Black pepper
- Preheat the oven to 180˚C/ 356˚F
- 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.