Roast Pumpkin Soup

A rich and creamy classic roast pumpkin soup recipe that’s so simple to make… try it served with crispy bacon, a swirl of cream and lots of crusty buttered bread for the ultimate comfort food meal.

When it comes to healthy soup recipes, this roast pumpkin soup is right up t as one of my all-time favourite recipes… along with my ‘hug in a mug’ chicken soup, tomato soup, chicken and corn soup and zucchini soup! Healthy comfort food at it’s very best!!

Roasting The Pumpkin Makes For A Flavour-Packed Pumpkin Soup

Not all pumpkin soup recipes are made using roasted pumpkin (some are boiled)… but this is why roasting your pumpkin will make for the most DELICIOUS pumpkin soup ever:

The flavours of the pumpkin and onion will intensify as you roast them… just think of when you make a roast and you have deliciously soft and creamy roasted pumpkin on the side (this is the flavour your soup will have!!!).
The sea salt, pepper and olive oil will make your baked pumpkin and onion so soft and full of flavour.
Once the pumpkin and onion has been roasted and pureed, it will give your entire soup the most AMAZING flavour ever!

Ingredients For An Easy Roast Pumpkin Soup

You only need a handful of basic ingredients for this healthy soup… because the roasted pumpkin and onion is what gives it the most DELICIOUSLY RICH flavour:

pumpkin (any kind of pumpkin you like – butternut, Jap and Kent are all great options)
brown onion
olive oil
sea salt & pepper
vegetable stock liquid (or make your own using powdered vegetable stock mixed with water)
cream (cooking cream or thin pouring cream)

*Please scroll to the recipe card at the bottom for ingredient quantities and the method

Pumpkin Soup Variations

This roast pumpkin soup is the ultimate classic recipe. It’s rich, creamy, healthy and the BEST comfort food! But if you’re wanting to change up your pumpkin soup game a little, ‘s some delicious variations:

Thai Pumpkin Soup – packed with flavour and the perfect cold-buster!
Carrot & Pumpkin Soup – extra veggies make it super yummy
Creamy Pumpkin & Potato Soup – a great way to use up some vegetables

Recipe FAQ

Which variety of pumpkin is the best to use for pumpkin soup?

You can use absolutely any variety of pumpkin you like for this recipe. I generally use butternut, Kent or Jap.

Can I make this roast pumpkin soup in a Thermomix?

Absolutely! You’ll still need to roast the pumpkin and onion in the oven to get that AMAZING flavour.. but you can do all of the other steps in the Thermomix (please refer to the recipe card below for conventional and Thermomix instructions).

What can I use to puree the pumpkin and onion?

You can use a stick blender, a food processor or a Thermomix to blend the vegetables. Just make sure they’ve cooled slightly before doing so.

What should I serve with pumpkin soup?

My favourite options include: crispy bacon, a swirl of cream, lots of crusty buttered bread, chopped chives, a dollop of sour cream or some grated parmesan cheese.

How long does pumpkin soup last?

You can store pumpkin soup in an airtight container in the fridge for 3-4 days. Alternatively, it can be frozen for up to 3 months.

More Healthy Soup Recipes

Check out my collection of yummy winter soups… they’re all super healthy and delicious!

Course: Dinner
Cuisine: Soup
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 serves
Calories: 314kcal

Ingredients

2 kg butternut pumpkin see notes
1 brown onion peeled and quartered
sea salt and pepper to season
2 tbs (30g) olive oil
3 cups (750g) vegetable stock liquid
½ cup (125g) cream see notes
crispy bacon, cream and crusty bread to serve

Metric – US Customary
Cook ModePrevent your screen from going dark

Instructions

Conventional Method

Preheat the oven to 200 degrees celsius (180 fan forced).
Cut the pumpkin into large pieces (and remove the seeds and skin) and place onto a large flat baking tray (approximately 30cm X 40cm) along with the quartered onion.
Drizzle with olive oil and season with salt and pepper. Bake for 35-40 minutes or until the pumpkin is soft.
Place the pumpkin and onion into a saucepan and allow to cool slightly.
Add 1 cup of vegetable stock liquid and blend with a stick blender (a normal blender or a Thermomix can be used in place of the stick blender).
Add the remaining 2 cups, one at a time, blending in between each addition.
Add the cream and gently stir through.
Bring the soup in a saucepan to a low simmer until heated through.
Optional: Serve with crispy bacon, extra cream and crusty buttered bread.

Thermomix Method

Preheat the oven to 200 degrees celsius (180 fan forced).
Cut the pumpkin into large pieces (and remove the seeds and skin) and place onto a large flat baking tray (approximately 30cm X 40cm) along with the quartered onion.
Drizzle with olive oil and season with salt and pepper. Bake for 35-40 minutes or until the pumpkin is soft.
Place the pumpkin and onion into the Thermomix bowl. Blend on Speed 8, 10 seconds.
Add 500g of vegetable stock liquid and blend for 20 seconds, Speed 4. Repeat with remaining 250g of vegetable stock liquid and mix for a further 10 seconds, Speed 4.
Add the cream and heat on 80 degrees, 3 minutes, Reverse, Speed 2.
Optional: Serve with crispy bacon, extra cream and crusty buttered bread.

Notes

RECIPE NOTES & TIPS
Variety of pumpkin – You can use absolutely any variety of pumpkin you like for this recipe. I generally use butternut, Kent or Jap.
Weight of the pumpkin – The 2kg specified in the ingredients is the weight of the pumpkin before removing the skin and seeds. You can use more pumpkin if you prefer.
Type of cream – I recommend using cooking cream or thin pouring cream that wont curdle when heated.
Pureeing the vegetables – You can use a stick blender, a food processor or a Thermomix to puree the vegetables. Just make sure they’ve cooled slightly before doing so.
Serving suggestions – This soup is delicious served with toppings, such as: crispy bacon, a swirl of cream, lots of crusty buttered bread, chopped chives, a dollop of sour cream or some grated parmesan cheese.
Storing the soup – You can store pumpkin soup in an airtight container in the fridge for 3-4 days. Alternatively, it can be frozen for up to 3 months.

Recipe by CookGoodRecipes.com

Nutrition