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    Home » Recipes » Soups » Roast Pumpkin Soup | Classic Recipe

    Roast Pumpkin Soup | Classic Recipe

    Published: Apr 7, 2020 by Lucy · This post may contain affiliate links · 20 Comments

    Jump to Recipe
    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.

    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. 

    A bowl of pumpkin soup swirled with cream and topped with crispy bacon.

    When it comes to healthy soup recipes, this roast pumpkin soup is right up there 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!!

    Swirls of cream on top of a bowl of healthy winter soup made with roast pumpkin.

    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! 

    Pumpkin and onion on a baking tray with olive oil, salt and pepper.

    Baked pumpkin and onion on a tray.

    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

    The ingredients for a pumpkin soup.

    Pureed onion and pumpkin in a saucepan.

    Orange vegetable soup in a saucepan.

    A saucepan of pumpkin soup drizzled with cream.

    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, here'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

    A spoon in a bowl of pumpkin soup with bacon and drizzled cream.

    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. 

    A hand holding a piece of bread being dipped into a bowl of soup.

    More Healthy Soup Recipes

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

    A collage of images of healthy soups in bowls.

     

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    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. 

    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. 
    5 from 17 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Soup
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 4 serves
    Calories: 314kcal
    Author: Lucy - Bake Play Smile

    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

    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. 

    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
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

     

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    Reader Interactions

    Comments

    1. Janice

      April 01, 2017 at 10:09 pm

      Hi Lucy
      Best part of cooking your pumpkin soup is watching the pumpkin & onion roast in the oven.
      Actually no I am wrong
      Eating your pumpkin soup is the best part - with a delicious dob of sour cream - yum

      Reply
      • Bake Play Smile

        April 02, 2017 at 3:32 pm

        Awww thank you Janice!!! That is so lovely!!! xx

        Reply
    2. Tanya

      June 23, 2016 at 10:53 am

      Hi, I'm scouring the net for Thermomix recipes as I am trying to decide whether to purchase one! Does 2kg of pumpkin & 1Litre of stock actually fit ok into a Thermomix bowl. This is one of my concerns, I have a large family & wondering if I will fit enough food in. Thanks

      Reply
      • Bake Play Smile

        June 24, 2016 at 1:10 pm

        Hi Tanya, I don't have a big family so I can't really comment on whether a Thermomix is good for large families. I certainly know that we always have leftovers though!!

        Reply
    3. Karli

      November 03, 2015 at 11:34 pm

      It is big time pumpkin season here in The Netherlands and I am so excited that I tried this recipe on the weekend!
      I have made it three times since Saturday and it just gets gobbled up every time!
      Thanks so much- love your site!
      X

      Reply
      • Bake Play Smile

        November 04, 2015 at 8:28 am

        Oh I'm so thrilled to hear that!!! It's a fave at our house too xx

        Reply
    4. Hadia

      May 09, 2015 at 8:53 am

      How easy peasy and good looking your pumkin soup is, Lucy! I am pretty sure it tastes just as it looks! Pinning! Will definitely be on my to do list!

      Reply
      • Bake Play Smile

        May 11, 2015 at 4:40 pm

        Thanks Hadia - this is one of my favourite soup recipes.

        Reply
    5. Lauren @ Create Bake Make

      May 08, 2015 at 7:45 am

      How great does this soup look?!? Perfect for these cool autumn nights.

      Reply
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