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

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Course: Dinner

Cuisine: Soup

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: serves

Calories: 314kcal

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.

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.