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!

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!

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!).

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.

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.

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.

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!

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!

4.6 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

Author: Lucy - Bake Play Smile

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!!

Metric - US Customary

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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