This roast pumpkin soup is a tasty and comforting meal idea, perfect for the whole family! A classic pumpkin soup recipe made with caramelised roasted vegetables and chicken stock, this delicious and healthy soup will keep you toasty warm in the cooler months. Top it with a swirl of cream or sour cream for the ultimate winter indulgence.
This is a soup that I often make at home when the weather starts to get a little colder. Any soup (especially one packed full of vegetables) that all four of my kids eat is a winner for me! Creamy and healthy, with loads of pumpkin and healthy veggies, this soup makes the perfect autumn or winter meal that the whole family will love.
Roasting the pumpkin and vegetables before adding them to the soup gives it a deep caramelised flavour that makes the soup rich and bold, without too much extra effort. Pumpkin soup is also super healthy- at less than 290 calories per serve and packed full of nutritious veggies to help fight off those winter germs.
Pumpkin soup ingredients
To make this quick and easy pumpkin soup, you will need:
- Pumpkin. Peeled and chopped into large chunks- or if you can’t be bothered peeling, simply roast the pumpkin pieces in their skin and scoop out the flesh after roasting.
- Onion and garlic. Roasted onion and garlic adds extra savoury flavour.
- Chicken stock. Or, use vegetable stock for a vegetarian soup option.
- Sour cream. Or cream. The sour cream adds to the richness of the soup, but is not essential.
- Salt and pepper.
Recipe for roast pumpkin soup
- Roast the vegetables. Pre-heat the oven to 200 C. (392 F). Place the chopped vegetables, onion and garlic on a baking tray, drizzle a little olive oil and roast until tender and slightly browned on the edges.
- Simmer. Add the vegetables into a large pot and add the chicken (or vegetable) stock. Bring to the boil and simmer for five minutes.
- Blend. Use a blender or hand held stick blender and blitz until completely smooth.
- Season. Add salt and pepper to taste and stir in some sour cream or cream.
Do you have to peel pumpkin for soup?
Some soups require the pumpkin to be peeled, but because this recipe roasts the pumpkin first, it is perfectly fine to leave the peel on. Simply scoop the soft pumpkin flesh out of the skin once cooked.
What is the best pumpkin for soup?
For roasting pumpkin for soup, the best kinds are Jap, Kent, sugar pumpkin or Butternut (called butternut squash in the US).
While this roasted pumpkin soup is delicious just as it is, there are lots of ways to add a little extra kick! Try these suggestions;
- Top with sour cream, cracked pepper, chives and pepitas (pumpkin seeds)
- Top with some crispy fried bacon or chorizo
- Add a little curry powder to taste
- Add some red curry paste and use coconut milk instead of cream
- For an extra healthy nutrient boost, try adding ginger, turmeric or cumin
However you choose to eat it, just don’t forget some fresh, warm bread for dunking! Or, try serving this easy soup with homemade cheesy garlic pizza. Just add mozzarella cheese, crushed garlic, mixed herbs and a generous drizzle of olive oil to this homemade pizza dough and cook at 180C for around 15 minutes.
My easy, no-fuss roast pumpkin soup recipe is sure to become your go-to soup recipe that you make time and time again. It can be ready in just three simple steps (roast, simmer, blend) and you end up with a thick, creamy pumpkin soup that is packed full of punchy flavour.
This soup is perfect for work or school lunches and can even be frozen for an easy weeknight meal when you don’t feel like cooking.
Some more warming, comforting soup recipes;
If you try this creamy roast pumpkin soup recipe, I’d love to hear about it! Feel free to leave a comment or review below, or send me a message. For more food inspiration, tips and to share your own recipes and creations, head over to my Facebook Recipe Group.
Roast Pumpkin Soup
- 1.5 kg pumpkin (peeled and chopped. If you are not peeling the pumpkin first, use slightly more pumpkin).
- 2 carrots large, chopped
- 3 potatoes chopped
- 1 onion large, peeled and cut into quarters
- 3 garlic cloves peeled and chopped
- 3 tbsp olive oil
- 4 cups chicken stock or use vegetable stock
- salt and pepper to taste
- 1/3 cup sour cream or heavy cream
- sour cream see notes below for additional serving options
- Pre-heat oven to 200 Cº (392 F)
- Place the pumpkin, carrot, potatoes, onion and garlic onto a large baking tray. Coat the vegetables with olive oil and roast for 25-30 minutes, or until they are tender and slightly browned on the edges.
- Place the roasted vegetables and garlic into a large pot with the chicken stock. Bring to the boil over medium heat and then simmer (low-medium heat) 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!
- Top with sour cream, chives and pepitas (pumpkin seeds)
- Top with some crispy bacon or chorizo
- Add a little curry powder
- Red curry paste and coconut milk instead of cream
- Try adding ginger, turmeric or cumin
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