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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 6 votes
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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

Equipment

  • Oven
  • Stove-top or Thermomix

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
  • 1/2 cup (125g) cream see notes
  • crispy bacon, cream and crusty bread to serve

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