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Easy Roast Pumpkin Soup

by TheCookingCollective

When it’s cold and raining outside, there is nothing better than a hot bowl of soup! This easy roast pumpkin soup makes an easy and delicious winter meal. Creamy and rich, with tasty roasted vegetables and a dollop of sour cream on top- it will warm your insides in the colder months!


easy-roast-pumpkin-soup-in-white-bowls easy-roast-pumpkin-soup


Roasting the pumpkin before making this soup intensifies the pumpkin flavour and lifts it to a whole new level. If you are short on time, you can even roast the pumpkin in the skin and scoop it out when cooked. This delicious easy roast pumpkin soup makes a lovely family dinner- and is also perfect for work or school lunches!


I ALWAYS serve this soup with homemade cheesy garlic pizza to dunk into the thick and delicious soup. Because, YUM! That way, every last drop can be mopped up. To make a cheesy garlic pizza, make a batch of homemade pizza dough and roll out into two pizzas. Top with lots of crushed garlic, mozzarella, sea salt, a big drizzle of olive oil and sprinkle with mixed herbs. You can even bake them while the pumpkin roasts!


This easy pumpkin soup will keep for up to three days in the fridge, or can be placed in the freezer for an easy lunch or dinner. Portion into individual serves for convenience to grab and go on busy mornings.



Easy Roast Pumpkin Soup

3sharesShareTweetPinWhen it’s cold and raining outside, there is nothing better than a hot bowl of soup! This easy roast pumpkin soup makes an easy and delicious winter meal. Creamy and… Print This
Serves: 6 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )


  • 3 tablespoons olive oil
  • 1.5kg (3.3lb) peeled and cubed pumpkin (I use butternut and Jarrahdale or Kent)
  • 1 large carrot, peeled and cubed
  • 3 potatoes, peeled and cubed
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled
  • 4 cups chicken stock (or vegetable stock for vegetarian soup)
  • Salt and pepper
  • 1/3 cup sour cream
  • Extra sour cream
  • toasted pepitas
  • chives, chopped


Pre-heat oven to 200Cº (390F).


Place the pumpkin, carrot, potatoes, onion and garlic onto a large baking tray. Coat the vegetables with olive oil and roast for 35 minutes, or until they are tender and a little crispy and golden.


Place the roasted vegetables and garlic into a large saucepan with the chicken stock. Stir over low heat until the soup comes to a boil and simmer for five minutes.


Allow to cool slightly. Using a stick or large blender, blend the soup until smooth. Season with a generous amount of salt and pepper to taste and stir through the sour cream.


Serve with extra sour cream and chopped chives, toasted pepitas or crispy bacon. Enjoy!




For more delicious, fast and affordable weeknight dinner ideas, see my time saving tips and recipes for speedy weeknight dinners, or, easy takeaway recipes you can make at home.


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