Roasted Pumpkin Soup
Last Updated on October 19, 2024 by Elby | The Tasteful Pantry
Roasted Pumpkin Soup is a classic creamy soup rich with flavour. This soup is sweet and savoury, thick and creamy, and utterly delicious. Don’t forget to serve with some warm, crusty bread. Also, make some tamari pumpkin seeds (pepitas) to sprinkle over top, using my Tamari Sunflower Seed recipe. My Tomato, Bacon and Bean Soup is another tasty, healthy option.
This is a quick and easy weeknight dish and can be on the table in just one hour. And with half of that hour being used to roast the pumpkin and onion, you have time to relax and put your feet up before you even have to put the soup on the stove! Full of veggies, this is not only a healthy dish but a great way to use up the left over pumpkin in the fridge.
If you like creamy soups, I also recommend my Potato and Caramelised Onion Soup. Or for something less creamy and with a little more heat, try my Chicken Chilli Soup.
Roast the Pumpkin Soup Ingredients
Roasting the onion and pumpkin brings more depth of flavour to the dish. And adding the maple syrup to the roasting pan with the veggies brings another flavour profile. Not to mention a nice touch of sweetness.
I find a good rule of thumb when buying pumpkin is to choose cut pumpkin that is hard to touch (not soft and spongy) and a vibrant orange. However, it can still be a hit or miss vegetable – usually full of flavour, but sometimes quite tasteless. So, even though this Roasted Pumpkin Soup is great every time I make it, it is still super important to taste and adjust the seasoning if necessary. Depending on the pumpkin flavour you might find the soup to be too rich or too sweet. If that’s the case, blend in a tablespoon or two of sour cream and it should balance out nicely.
Feedback & More
Did you try the Roasted Pumpkin Soup? Let me know in the comments below. Cheers, Elby!
If you liked this recipe, check out some of my other popular soups. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Roasted Pumpkin Soup
A thick and creamy classic style pumpkin soup with both sweet and savoury flavours.
4
servings10
minutes45
minutes55
minutesStop your screen from going to sleep
Ingredients
1.2 kg pumpkin, cut into 2cm pieces (peeled weight)
1 large red onion, peeled and quartered (do not separate the layers)
2 tbsp olive oil
1 1/2 tbsp maple syrup
1/2 tsp salt
2 cloves garlic, chopped
2 1/2 cups vegetable stock
1/3 cup thickened cream
pepper, to taste
sour cream to serve (optional)
Directions
- Preheat the oven to 200C | 180C fan forced.
- Place the pumpkin and onion in a large tray. Drizzle with the oil and syrup and sprinkle with salt. Gently stir to coat and try to keep the onion from separating. Bake for 30 minutes.
- Scrape the pumpkin (it will be very soft) straight into a large pot, juices and all. Add the garlic and cook over medium heat for 30 seconds.
- Add the stock and bring to a high simmer. Cook for 15 minutes, stirring occasionally. The stock should be reduced a little.
- Using a stick blender (or other food processor), blend the pumpkin soup until completely smooth. After blending if the soup is still too runny, reduce until it reaches your desired consistency (see Note 1).
- Stir in the cream and pepper to taste.
- Serve and top with a dollop of sour cream.
Want some more warming dishes? Try my other delicious Soup recipes.
Notes
- Note 1: Now that it is blended, the soup will bubble and splash out of the pot so you might want to half cover with a lid. Or just plan to have to clean up after 🙂
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Potato & Caramelised Onion Soup
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