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!
3.63 from 8 votes
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Course: Dinner, Soup
Cuisine: Soup
Keyword: roast pumpkin soup
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 314kcal
Author: Bake Play Smile


  • 2 kg whole 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!!


  • 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.


Calories: 314kcal | Carbohydrates: 38g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 722mg | Potassium: 1762mg | Fiber: 2g | Sugar: 16g | Vitamin A: 867.6% | Vitamin C: 57% | Calcium: 13.1% | Iron: 22.5%