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:
Ultimate autumnal easy roasted pumpkin soup in just 4 simple steps:
- Roast the pumpkin
Heat your oven to 180 degrees celsius / 350 degrees Fahrenheit, cut the pumpkin into thirds, peel and then cut into 2.5cm cubes and place in a couple of baking dishes. Add olive oil, salt and pepper and bake for 1 hour.
- Incorporate ingredients and season
Sauté onions until soft and add crushed garlic and roast pumpkin when it’s ready. Season with honey, nutmeg and add vegetable stock.
Puree until smooth with a countertop blender or hand blender
- Season and enjoy
Add pureed soup back to the pan. It's likely the soup will be very thick - add a little water until it reaches your desired consistency and adjust the seasoning to taste.
What tools do I need?
- Your sharpest knife – pumpkins are not easy to cut, but a sharp knife makes it less difficult and much safer.
- Large steady chopping board – for the same reason you need sharp knife – safety!
- 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.
- 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.Print