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 28 votes

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Course: Dinner

Cuisine: Soup

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: serves

Calories: 314kcal

Author: Lucy Mathieson

Cost: $5

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
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

Use any pumpkin variety you love – butternut, Jap or Kent all work well.

Cut into even-sized chunks so it cooks evenly in the oven.

Let the roasted veg cool slightly before blending to avoid splatters.

Cooking cream is your friend! It won’t curdle when heated.

Use a stick blender, food processor or Thermomix to puree.

Add flavour with spices like cumin, nutmeg or curry powder.

Store leftovers in the fridge for 3-4 days in an airtight container.

Freeze in portions for up to 3 months. Defrost in the fridge overnight before reheating.

Nutrition