Easy Roasted Pumpkin Soup

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This easy roasted pumpkin soup recipe is a mouth-watering but simple blend of 5 key ingredients; buttery roasted pumpkin, onions, garlic, honey and nutmeg. Get ready to dunk fresh sour dough bread into thick and creamy autumnal scrummy-ness.

To me this soup is like a hug in a bowl and who doesn’t need that when the days get colder and the nights start to draw in? Admittedly, Autumn isn’t my favourite time of year, I’m a summer person at heart, but it’s dishes like these that help me to embrace the season. I always make pumpkin soup around the time when the clocks go back and I take out my knitwear. It fills me with warmth and a cosy feeling that leaves me ready to see the winter in.

As the title of this recipe suggests, this soup is uncomplicated and the pumpkin is the star of the show. There are many pumpkin soup recipes that incorporate spicy curry flavours and these are yummy. Don’t get me wrong, but when you want to dedicate your taste buds to the flavour of the pumpkin a simple soup like this is the way to go. 

You’ll notice that there’s no cream in this recipe. This is not because I wanted to make it healthy (although this is a welcome by-product), but because the pumpkin should provide all the creaminess you desire. As I said, this soup is all about the pumpkin and giving it its time to shine.

How to make roasted pumpkin soup – full recipe below:

What tools do I need?

1. Your sharpest knife – pumpkins are not easy to cut, but a sharp knife makes it less difficult and much safer.
2. Large steady chopping board – for the same reason you need sharp knife – safety!
3. Round casserole dish / Dutch oven – this is my go-to for soups but you can use a large pan if you don’t have one. 
4. Blender – essential for a smooth and creamy soup. Countertop and hand blenders will both do the job.

How do I thicken pumpkin soup?

This roasted pumpkin soup is thick and creamy for two reasons. Firstly, because pumpkin is creamy and secondly, because there is minimal water added.  Remember, that you can always add more water, but you can’t take it out. If in doubt add less water to start with and increase water gradually until you get the thickness you desire. 

Which cream should I add?

I find pumpkins alone provide all the creaminess I am after. I planned to add cream the first time I made this soup but then found I didn't have to. Dairy-free and vegan people - this one is for you!

Those wishing to make the soup a little richer could stir in a little cream at the end.

Which spices should be added?

This is a simple pumpkin soup recipe with minimal seasoning. The pumpkin is at centre stage with a little salt, pepper honey and nutmeg to enhance its natural flavours and sweetness.

How long does the soup keep for?

Pumpkin soup will keep in the fridge for up to 4 days and can be frozen for up to 3 months – an ideal recipe for batch cooking.

Is pumpkin soup healthy?

Absolutely, pumpkin is packed with vitamins and minerals and high in fibre. The lack of cream in this recipe means it will be lower in fat than other soups.

What to eat with pumpkin soup?

The soup is delicious served fresh bread and topped with green pumpkin seeds. Seeds, toasted nuts, pesto and fresh cream are other popular toppings.

Roasted Pumpkin Soup

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• Author: Helen
• Prep Time: 10
• Cook Time: 50
• Total Time: 1 hour
• Yield: 4 1x
• Diet: Vegan

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Description

A simple warming and tasty Autumnal pumpkin soup with just 5 key ingredients.

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Ingredients

Scale 1x2x3x

• 1 kg (or 35 oz) pumpkin (peeled and chopped into 2.5cm cubes)
• 3 tablespoons olive oil (2 tbsp to roast the pumpkin and 1 tbsp to santé the onions)
• ¼ teaspoon salt
• ½ teaspoon ground black pepper
• 1 medium while onion - finely chopped
• 3 garlic cloves - crushed  
• ½ teaspoon ground nutmeg
• 2 tablespoons honey
• 500ml (or 2 cups) vegetable stock
• 2 tablespoons green pumpkin seeds (optional)
  

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Instructions

1. Heat your oven to 180 degrees celsius/356 degrees farenheit 
2. Cut, peel and chop the pumpkin into 2.5cm cubes
3. Place the chopped pumpkin in a couple of roasting trays and add olive oil, salt and pepper evenly between them. (note 1)
4. Bake the pumpkin in the oven for a total time of 40 minutes. (note 2)
5. Cook the onion with the remaining olive oil on a low/medium heat until soft (note 3)
6. Add crushed garlic and cook for 1 minute
7. Add the pumpkin to the pan when roasted (note 4)
8. Stir in the ground nutmeg and honey.
9. Pour in the vegetable stocks simmer on a low/medium heat for 15 minutes
10. Turn off the heat and leave to cool for 10 minutes before adding to the blender
11. Puree in a blender until smooth
12. Pour pureed pumpkin soup back into the pan, adjust seasoning as desired and add water if too thick (note 5)
13. (Optional) Toast the pumpkin seeds on a medium/high heat if for a few minutes (note 6)
14. Serve and enjoy with some fresh crusty bread!

Notes

1. I use my hands to ensure the pumpkin is evenly covered with oil, salt and pepper.
2. Turning pumpkin after 20 minutes is recommended for even roasting
3. Place a lid on the pan to speed this up and keep the onions moist
4. The pumpkin is ready when it's soft and you can easily put a fork through it
5. It's likely that the soup will be very thick and you'll need to add a little water to bring it to a desired consistency. Remember to add little-by-little here - you can always add more but you can't take it out!
6. Pumpkin seeds are toasted when they turn brownish and start to pop

• Category: Soup
• Cuisine: Western

Nutrition

• Serving Size: 1
• Calories: 213
• Sugar: 15g
• Sodium: 303mg
• Fat: 11g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 0g

Keywords: easy roasted pumpkin soup

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