It’s time to elevate the humble pumpkin soup! With its deep, toasty flavour, this Roasted Pumpkin soup is a must-try, and just what you need in the cold winter months. Best of all, this recipe requires very little preparation—chopping pumpkin can be an arduous task, but here you only need to cut it in half. The oven does most of the work, roasting the pumpkin, onion and garlic until soft and flavourful. This soup also freezes beautifully, so you can keep it on hand for those busy days when you want a bowl of something comforting. I like to top this with a dollop of sour cream, finely chopped chives, and chilli flakes, with crusty sourdough bread on the side.
Can you make Roasted Pumpkin Soup ahead of time?
Yes, Roasted Pumpkin Soup can be made ahead and frozen for up to 3 months. Thaw completely overnight in the fridge. Reheat on the stovetop or in the microwave.
Is Roasted Pumpkin Soup suitable for leftovers?
Roasted Pumpkin Soup leftovers can be refrigerated for up to 3 days. Reheat on the stovetop or in the microwave.
Print Roasted Pumpkin Soup
- Total Time: 1 hour 40 mins
- Yield: 4-6 1x
Ingredients
- 2 whole butternut pumpkins/squash, sliced in half lengthways
- 2 large onions, cut in half and peeled
- 2 garlic bulbs, skin on, tops sliced off (see note 1)
- 4 tbsp olive oil
- 1 tsp salt, plus extra to season
- 1 tsp pepper, plus extra to season
- 4 cups chicken stock (at room temperature)
- Sourdough bread, sliced, to serve (optional)
- Sour cream, to serve (optional)
- Chives, roughly chopped, to serve (optional)
- Chilli flakes, to serve (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 1.5 hours or until the pumpkin is soft enough to pierce easily with a fork. Add 1/2 cup of water and cover with foil at the halfway mark. This will speed up the cooking time and ensure the vegetables don’t burn (see note 2).
- 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 to a large pot with the cooked onions and garlic.
- Add the chicken stock.
- Blend to your desired consistency using a stick blender. 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 1.5 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: 1.5 hours
- Category: soup, Roasted Pumpkin Soup, pumpkin soup
- Method: bake
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