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a bowl of roasted pumpkin soup with pumpkin seeds scattered on top and a silver spoon on the side

Roasted Pumpkin Soup

This creamy roasted pumpkin soup recipe is easy to make & incredibly flavourful thanks to the roasted vegetables! Serves two hearty bowls.

Category Appetizer, Healthy Dinners, Side Dish
Cuisine American, British
Keyword creamy roasted pumpkin soup, roasted pumpkin soup, roasted pumpkin soup recipe, roasted pumpkin soup vegan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Serves 2
Author Amanda | Naturally Sweet Kitchen

Ingredients

  • 400 g butternut pumpkin, cut into 1-inch cubes
  • 1 medium brown onion, quartered
  • 2 small cloves garlic, whole with skins intact
  • 1 red apple, cored and quartered
  • 1 ½ tbsp olive oil
  • ½ tsp ground cinnamon
  • ½ tsp dried thyme
  • ¼ tsp ground nutmeg
  • ½ tsp sea salt (plus more to taste)
  • ¼ tsp black pepper (plus more to taste)
  • 600 ml vegetable or chicken stock
  • 150-300 ml water
  • Single cream or coconut cream for serving (optional)

Method

  1. Preheat the oven to 200ºC (400ºF) and line a large baking tray with non-stick paper or foil.
  2. In a large bowl, toss the pumpkin, onion, garlic, and apple with the olive oil, cinnamon, thyme, nutmeg, salt, and pepper.
  3. Dump the vegetables onto the baking tray and spread them out evenly. Make sure they don’t overlap too much or they will steam instead of roast and a lot of the flavour will be lost.
  4. Roast the vegetables for 35-45 minutes, tossing them halfway through. You’ll know they’re done when you can easily insert a fork into the pumpkin and the rest of the vegetables are caramelised.
  5. Take the tray out of the oven and set the garlic aside. Add the rest of the vegetables to a high-powered blender along with the stock. Peel the garlic and add their soft flesh to the blender.
  6. Blend on medium-high speed until completely smooth. Add water as necessary until you reach your desired consistency – you may not need all 300ml. Taste and season to your liking.

  7. Divide the soup between two bowls and serve with a drizzle of cream and a side of crusty bread.

Recipe Video

Notes

  • This soup will keep sealed in an airtight container in the fridge for up to 5 days. It can be frozen for up to 3 months.
  • Don’t have a blender? In step 5, add the vegetables, garlic, and stock to a large saucepan and blend using an immersion blender. Continue as directed.
  • This soup tastes wonderful with acorn, carnival, or sugar pumpkin. Try mixing it up and test out a new variety!