Classic Roast Pumpkin Soup

A rich and deliciously easy classic roast pumpkin soup recipe – pop a dollop of sour cream on top for the perfect finish!

A rich and deliciously easy classic roast pumpkin soup recipe - pop a dollop of sour cream on top for the perfect finish!

Hi there! Today I thought I’d share with you a classic roast pumpkin soup recipe. This is so easy-peasy. Seriously, it’s the simplest thing ever. Sometimes I like to go all fancy-pants with my soups, but this is the complete opposite. It’s just a classic and basic recipe that is really, really yummy!

A bowl of pumpkin soup with sour cream and spring onions.

Roasting the pumpkin to get a flavour-packed soup

I’m a big fan of any kind of pumpkin soup… but this is probably my favourite version. Because you roast the pumpkin pieces in the oven, you get the most deliciously rich flavour, and one that’s virtually impossible to match by any other cooking method. You could call this the winter staple of my kitchen (kinda like how my boots are the winter staple of my wardrobe!).

Roast pumpkin and onion roasting on a baking tray.

I love that the most difficult thing about this recipe is waiting for the pumpkin pieces to cook in the oven. Honestly, it’s that simple. And make sure you put the cooking time to good use by kicking back with a cup of tea, a magazine, Netflix – or something equally as brilliant.

Roast pumpkin soup in a bowl with sour cream.

Once the pumpkin and onion have roasted beautifully, it’s just matter of blending them with some vegetable stock and then adding a little cream.

A soup spoon sitting next to a bowl of pumpkin soup.

And oh I have to tell you, this soup would not be complete without a good dollop (and I mean a GOOD dollop – don’t be light fingered with that stuff!) of sour cream on top and some deliciously crusty bread on the side. Crusty bread and soup go together like cookies and cream… or like raspberries and chocolate… they’re a match made in foodie heaven.

A spoon in a bowl of roast pumpkin soup with sour cream.

So now that the weather is starting to cool down, make yourself a big batch of this soup and kick back with a snuggly blanket on the couch. Mmm that sounds like perfection to me!

More healthy soup recipes

Check out my collection of yummy winter soups… healthy and delicious!

Healthy winter soup recipes

 

Easy Classic Roast Pumpkin Soup

A rich and deliciously easy classic roast pumpkin soup recipe - pop a dollop of sour cream on top for the perfect finish!
4.41 from 5 votes
Print Pin Rate
Course: Dinner
Cuisine: Soup
Keyword: roast pumpkin soup
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 serves
Calories: 314kcal

Ingredients

  • 2 kg butternut pumpkin
  • 1 brown onion peeled and quartered
  • sea salt and pepper to season
  • 2 tbs olive oil
  • 3 cups vegetable stock liquid
  • 1/2 cup cream
  • sour cream, to serve optional... but highly recommended!!

Instructions

Conventional Method

  • Preheat the oven to 200 degrees (180 fan forced). Line a flat baking tray with baking paper.
  • Cut the pumpkin into large pieces (and remove the seeds and skin) and place onto the baking tray with the quartered onion. 
  • Drizzle with the olive oil and season with salt and pepper.
  • Cook 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 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.
  • Serve with a dollop of sour cream.

Thermomix Method

  • Preheat the oven to 200 degrees celsius (180 fan forced). Line a flat baking tray with baking paper.
  • Cut the pumpkin into large pieces (and remove the seeds and skin) and place onto the baking tray with the quartered onion. 
  • Drizzle with the olive oil and season with salt and pepper. Cook for 35-40 minutes or until the pumpkin is soft.
  • Place the pumpkin and onion into the Thermomix bowl. Blend on Speed 8 for 10 seconds.
  • Add 2 cups of vegetable stock and blend for 20 seconds Speed 4. Repeat with remaining cup of vegetable stock and mix for a further 10 seconds, Speed 4.  
  • Add the cream and heat on 80 degrees, 3 minutes, Reverse Speed 2. 
  • Serve with a dollop of sour cream.

Nutrition

Calories: 314kcal | Carbohydrates: 38g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 722mg | Potassium: 1762mg | Fiber: 2g | Sugar: 16g | Vitamin A: 43380IU | Vitamin C: 47mg | Calcium: 131mg | Iron: 4.1mg
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16 thoughts on “Classic Roast Pumpkin Soup”

  1. Christi says:

    Hi there, just wanted to know if the soup is suitable for freezing? Thank you

    1. Lucy Mathieson says:

      Absolutely (and it’s delicious!!!)

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