I just love deliciously warming roasted pumpkin soup with a deep toasty flavour, especially on cold winter days. However, I’m not a massive fan of the time it takes to make one! Luckily, I have discovered a “low-maintenance” trick, which has revolutionised pumpkin soup for me. Instead of having to spend ages peeling and chopping up pumpkin, in this recipe you only have to halve it. The oven does the work for you, roasting the pumpkin until gloriously soft, then all you need to do is scoop the soft flesh out of the skin.

This soup is flavoured with roasted garlic and onion, which I roast alongside the pumpkin in the oven – and you could even mix it up and add your favourite spices (see my suggestions below). It also freezes beautifully, so make a big batch to keep on hand for busy days when you want a bowl of something comforting in a hurry. I like to top the soup with a dollop of sour cream, finely chopped chives and chilli flakes and serve some crusty sourdough bread on the side. I’ve also provided ideas for some crunchy soup toppers for added texture. You can find this recipe in my cookbook, The Simple Dinner Edit, which is a collection of 80 easy, delicious dinner ideas and time-saving tips and available to order now.
What can I serve with Toasty Roasted Pumpkin Soup?
Serve with crusty bread, Freezer Friendly Garlic Bread, Cheesy Pull-Apart Garlic Bread or just good old-fashioned cheese on toast or a toasted (grilled) cheese sandwich.
Are there any spice variations?
If you want to add some spice, try adding one of these spice blends to the pumpkin before baking:
For a spicy kick – 1 tbsp garam masala, 1 tbsp ground coriander, 1 tbsp cumin and ½ tsp dried chilli flakes (red pepper flakes).
For a mild curry twist – 1 tbsp curry powder.
A toasty, warming blend – 1 tsp cinnamon, ½ tsp nutmeg, ½ tsp ground ginger.
Soup toppers – for extra flavour and crunch!
These delicious, crispy toppers are fantastic on this pumpkin soup. But you can use them for other soups, to jazz up salads or whenever you want a little extra flavour and texture.
Toasted pepitas (pumpkin seeds) – Toasted pepitas add a gorgeous crunch and nutty flavour to pumpkin soup. Toast 1 cup (150 g) of raw shelled pepitas in a dry frying pan until golden brown and season with ½ tsp of salt before sprinkling on your soup.
Chorizo crumb – Finely dice chorizo and cook it in a dry frying pan until crispy. Crumble it onto your soup to add a smoky, spicy flavour-bomb.
Crispy bacon bits – Fry bacon until crispy in a dry pan and crumble it over the top of your soup. Add a little maple syrup if you like.
Spiced chickpeas – Add a hit of protein by topping your soup with some roasted, spiced chickpeas. Preheat the oven to 200°C (400°F) (conventional). Drain and rinse a can of chickpeas, then pour them onto a baking tray lined with baking paper (parchment paper). Pat dry with a paper towel and sprinkle with ½ tsp of sea salt and ½ tsp each of cumin and sweet paprika. Drizzle with 1–2 tbsp of olive oil, toss to coat and roast for 20–30 minutes or until the chickpeas are crispy to your liking, shaking the tray halfway through cooking time. Sprinkle the roasted chickpeas on the pumpkin soup.
Watch how to make Toasty Roasted Pumpkin Soup
What are some other easy, comforting vegetarian dishes?
If you are looking for warming, satisfying vegetarian recipes, I’m sure you’ll love these:
Minestrone Soup (just make this one with vegetable stock instead of chicken)
Mediterranean Risoni (Orzo)
Eggplant and Tomato Pasta
Shakshuka
Spinach & Ricotta Tortellini with Creamy Tomato Sauce
Toasty Roasted Pumpkin Soup
Toasty Roasted Pumpkin Soup is a low-maintenance version of the comforting classic. Made with simple, low-cost ingredients, this winter warmer is perfect for making a big batch and freezing.
- Total Time: 1 hour 40 mins
- Yield: 4 1x
Ingredients
- 2 whole butternut pumpkin (squash), sliced in half lengthways
- 2 large onions, cut in half and peeled
- 2 garlic bulbs, skin on, tops sliced off (see note 1)
- 5 tbsp olive oil
- 1 tsp salt, plus extra to season
- 1 tsp cracked black pepper, plus extra to season
- ½ cup (125 ml) water
- 4 cups (1 litre) chicken stock (at room temperature)
To serve
- Sourdough bread, sliced, to serve (optional)
- Sour cream (optional)
- Chives, roughly chopped (optional)
- Chilli flakes (red pepper flakes) (optional)
Instructions
- Preheat the oven to 180°C (350°F) (all oven types).
- Assemble the pumpkin, onions and garlic on a baking tray. Drizzle with olive oil and sprinkle with salt and pepper.
- Bake for 45 minutes. Add the water and cover with foil – this will speed up the cooking time and ensure the vegetables don’t burn (see note 2). Cook for a further 45 minutes until the pumpkin is soft enough to pierce easily with a fork.
- Once the vegetables have slightly cooled, use your fingers to squeeze the garlic flesh from their skins.
- Scoop the pumpkin flesh out of its skin with a spoon and transfer it, along with the cooked onions and garlic, to a large pot on the stovetop.
- Add the chicken stock.
- Blend to your desired consistency using a stick (immersion) blender. Turn the heat to medium–high and bring back up to a gentle simmer to heat through.
- Season to taste with salt and pepper, serve with sourdough bread and top with sour cream, chives and chilli flakes, if using.
Notes
Note 1 – The garlic skins must be left on. If the garlic cloves are peeled, they will burn. By cutting off the tops, you can squeeze the flesh out of the cooked garlic bulb directly into your soup before blending.
Note 2 – If the pumpkin is still hard at the end of 11/2 hours, cook, covered, in 20-minute intervals until it is soft.
MAKE AHEAD
Refrigerate for up to 3 days. Freeze for up to 3 months. Thaw completely overnight in the fridge. Reheat on the stovetop or in the microwave.
LEFTOVERS
Refrigerate for up to 3 days. Freeze for up to 3 months. Thaw completely overnight in the fridge. Reheat on the stovetop or in the microwave.
- Prep Time: 10 mins
- Cook Time: 1 hour 30 mins
- Category: soup, Roasted Pumpkin Soup, pumpkin soup, meal planning, budget-friendly, quick and easy
- Method: baking
Ghian says:
I love your recipes! This was no different – it was simple to follow and flavourful and delicious. I served it with the bake at home dinner rolls – perfect comfort food on a cold night. The family loved it! Thank you.
Amy McLachlan says:
I have to admit, I don’t reach for pumpkin but would eat it if it was put in front of me. This soup sounded delicious and not only is it exactly that but it’s completely changed my opinion on pumpkin! This does not disappoint!
Nicole says:
I loved reading this comment Amy! Mainly because I feel exactly the same way about pumpkin… except when it comes to this soup! I am so glad you enjoyed it. Thanks so much for taking the time to comment and rate the recipe. Nic x
Lorraine says:
I add all the spices and curry and grated ginger too gives it a great spicy flavor
samanthamaas says:
Love this soup! It’s so easy and such a comfort on a cold winter day (or really any day!!).
Nicole says:
I will never eat Pumpkin Soup any other way again – Thank you so much, so glad you love it! Nic x