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Easy Family Meals / Entertaining / Gluten Free / Salads & Soups / Starters / Vegan / Vegetarian

Roasted Pumpkin Soup

This creamy, full of flavour Roasted Pumpkin Soup is sure to become a favourite with your family as it is with mine. It’s a very simple soup to make as everything is roasted together with the pumpkin, all on the one oven tray. So easy!

Roasted Pumpkin Soup in 2 bowls topped with fried bacon pieces, parsley and a swirl of cream with a side of fresh sourdough bread slices.
pictured here with crispy bacon pieces, parsley and a swirl of cream. Delicious! Oh, and bread for dunking ☺️

Roasting the pumpkin and other vegetables really intensifies their flavour and the beauty of this recipe is that EVERYTHING is roasted together on one oven tray, making this a very easy and flavoursome version of this popular and healthy soup.

Close up of a bowl of Roasted Pumpkin Soup in a bowl topped with fried bacon pieces, parsley and a swirl of cream.

While the vegetables are roasting, you can go off and do something else. No need for constant stirring or worrying that something is going to boil over. Once the vegetables are roasted and soft, you simply put them all in a food processor or blender (or you can use a stick blender), and purée until smooth. Then the pumpkin purée is added to the stock, reheated together and it’s ready! So quick, easy and delicious.

Looking down into Roasted Pumpkin Soup in a pot on a dark marble bench top.

The addition of potato and sweet potato gives this soup a lovely velvety texture that is thicker than if you just used all pumpkin. If you don’t have these though, you can still make this soup with just pumpkin. I would add another 400-500g of pumpkin in this case. It will still be creamy and delicious.

The curry powder is my secret ingredient…shhh! Once the soup is made, you won’t really even know it’s in there but it adds another level of flavour and complexity to the dish. I often add up to 3 teaspoons of curry powder to this soup if I want more curry flavour.

This soup can easily be made vegan, by replacing the butter with an extra tablespoon of olive oil and using vegetable stock and vegan friendly toppings (some suggestions below).

I hope you enjoy my version of this family favourite as much as we do.

If you like this soup recipe, or looking for other soup ideas, check out my Roasted Tomato Soup recipe.

raw pumpkin and potato pieces, carrot, onion and garlic seasoned with salt, pepper, curry powder and olive oil on an oven tray ready to go into the oven.
All the vegetables, seasonings and oil combined and ready for the oven.
Close up of roasted pumpkin and potato pieces, onion, garlic, carrot and sweet potato roasted on an oven tray, ready to be blended into soup.
The vegetables once they have been roasted and are now all soft and ready to be puréed .

About The Ingredients:

  • Pumpkin – you can use any variety, but my recommendation for soups are Kent Pumpkin (also known as Jap Pumpkin, Kabocha, Japanese Pumpkin) or Butternut Pumpkin (Butternut Squash) as both have very creamy flesh when cooked.
  • Potato and Sweet Potato (kumara) – this gives the soup a lovely thick consistency. If you prefer or only have pumpkin, then just increase the amount of pumpkin from 1.5 kilos to 2 kilos.
  • Curry Powder – I have used store-bought curry powder so use any brand you prefer – mild works well for this soup but feel free to add a hot one if you like a little heat.
All the roasted vegetables in the bowl of a food processor, ready to be blended.
All the vegetables about to be processed and then added to the stock. Soup is almost ready!

Method/Tips

This really is a very simple soup to make. The only advice I would give is to make sure the vegetables are all nice and soft when you take them out of the oven.

Stirring the vegetables half-way through the cooking time helps them to all cook evenly and it’s at this stage you add the butter to the tray to add more flavour into the vegetables. I recommend that you check the vegetables 5 minutes before the cooking time as everyone’s ovens are different and yours might cook them quicker or slower than the recipe states. Just make sure they are beautifully soft before you remove them, especially the potatoes, carrots and sweet potato as they take longer to cook than the pumpkin, which is why the recipe states that you chop these vegetables into smaller pieces than the pumpkin. We don’t want any hard pieces of vegetables bits in our soup!

In the photos above you can see that the potato cubes etc are a smaller size to the pumpkin pieces – this means everything will cook at the same time in the oven.

Roasted Pumpkin and vegetables blended until smooth and creamy in the bowl of a food processor.
Vegetables now puréed and ready to be added to the pot along with the stock. Stir together and heat slowly and your soup is ready.

To Serve/Suggestions

This soup can be made the day before. Often things like soup, can taste even better the next day. It will keep for 3-4 days in the fridge in an airtight container.

I sometimes make a double batch as this soup freezes beautifully for up to 3 months.

Toppings:

Delicious served as is, but adding a topping or even just a swirl of cream, coconut cream or a dollop of sour cream/creme fraiche, finishes this soup off beautifully. Serve the soup with your favourite bread, rolls, garlic bread or cheesy bread and dinner is sorted! Here are some topping suggestions:

  • Crispy Bacon – Chop the bacon into small pieces and fry in a dry pan until starting to get crispy. If you like, you can pour the bacon fat into the soup for added flavour. Sprinkle some bacon onto the top of your soup, add chopped parsley or chives and a swirl of cream (pictured).
  • Crispy Lentils are delicious also. Drain and rinse a tin of lentils. Pat them dry with a paper towel or clean tea towel to get them as dry as you can (or dry fry them in the frying pan giving them a shake until they are dry). Add a teaspoon of olive, a pinch of curry powder or spices of your choice and salt and fry over medium/high until lentils look nutty and the edges are crispy.
  • Nuts – you can toast cashews or hazelnuts and crush them. Sprinkle over soup.
  • Toasted Pumpkin Seeds – you could even add a sprinkle of tamari sauce when toasting them.

There are so many options – have fun making this soup your own.

Close up of 2 bowls of Roasted Pumpkin Soup topped with bacon pieces, parsley and cream and served with a side of bread slices.

Roasted Pumpkin Soup

This creamy, full of flavour Roasted Pumpkin Soup is sure to become a favourite with your family as it is with mine. It’s a very simple soup to make as everything is roasted together with the pumpkin, all on the one oven tray. So easy!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Main Course, Soup
Cuisine: American, Australian, English, New Zealand
Keyword: dinner, easy, gluten-free, healthy, lunch, pumpkin, soup, vegan, vegetarian
Servings: 6
Calories: 218kcal
Author: Katrina | Katy’s Food Finds

Equipment

  • oven tray
  • food processor or blender or stick blender
  • large pot

Ingredients

  • 1.5 kg pumpkin skin removed, seeds removed
  • 2 onions peeled
  • 4 garlic cloves peeled
  • 1 carrot peeled
  • 1 potato peeled
  • 1 sweet potato peeled
  • 2 tbsp olive oil extra virgin
  • 1/2 tsp curry powder
  • 1 tsp sea salt flakes
  • 20 g butter
  • 750 ml vegetable stock or chicken stock
  • black pepper

Instructions

  • Preheat the oven to 170°C (fan forced) or 190°C.
  • Prepare the vegetables: Chop pumpkin into smallish cubes (approx 3cm). Chop the carrots and potato into smaller pieces (about 1.5cm) and the sweet potato pieces slightly smaller than the pumpkin. Cut the onions in half and then each half into 4-5 wedges.
    Place all these vegetables along with the peeled garlic cloves (leave whole), onto the oven tray. Add the olive oil, sea salt and curry powder to the tray and using clean hands, mix the vegetables so all the vegetables are coated with the oil and seasoning. Grind over some black pepper.
    Place the tray into the preheated oven and cook for 20 minutes (set your timer and go and do something else or prepare your toppings).
    After 20 minutes, remove the tray from the oven, give the vegetables a stir, moving the ones on the sides into the middle. Add the butter and put the vegetables back in the oven for another 15-20 minutes or until all the vegetables are cooked and very soft (check the potatoes and carrots).
    Cook for longer if necessary – we want all the vegetables to be soft.
  • When cooked, remove the vegetables from the oven and allow to cool on the tray for 5-10 minutes.
    In a food processor or blender, add the roasted vegetables and any juices left on the tray, and purée until smooth. If you like you can add a small amount of the stock to the vegetables (say 1/2 cup) if it is too thick. Once smooth, transfer the purée to a large pot, add the stock, and reheat on the stovetop over low heat until warm. Check for seasoning and add more salt at this stage, if required.
    Serve with toppings of your choice and breads (see 'To Serve/Suggestions' above). Enjoy!

Notes

This really is a very simple soup to make. The only advice I would give is to make sure the vegetables are all nice and soft when you take them out of the oven.
Stirring the vegetables half-way through the cooking time helps them to all cook evenly and it’s at this stage you add the butter to the tray to add more flavour into the vegetables. I recommend that you check the vegetables 5 minutes before the cooking time as everyone’s ovens are different and yours might cook them quicker or slower than the recipe states. Just make sure they are beautifully soft before you remove them, especially the potatoes, carrots and sweet potato as they take longer to cook than the pumpkin, which is why the recipe states that you chop these vegetables into smaller pieces than the pumpkin. We don’t want any hard pieces of vegetables bits in our soup!
In the photos above you can see that the potato cubes etc are a smaller size to the pumpkin pieces – this means everything will cook at the same time in the oven.

Nutrition

Calories: 218kcal | Carbohydrates: 37g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 946mg | Potassium: 1220mg | Fiber: 4g | Sugar: 12g | Vitamin A: 28674IU | Vitamin C: 34mg | Calcium: 83mg | Iron: 3mg
Have you cooked one of my recipes? I’d love you to tag me @katysfoodfinds or #katysfoodfinds!

6 Comments

  • Gerald
    April 30, 2020 at 10:06 am

    5 stars
    Love the recipes Kat.
    Can’t wait to try them all. Easy ,convenient and tasty.
    Love it !

    Reply
    • Katrina
      May 2, 2020 at 12:55 pm

      Thanks Gerald. So glad that you enjoyed the Pumpkin Soup!

      Reply
  • Renee Buckley
    May 19, 2020 at 10:31 am

    5 stars
    Thank you for this recipe – I made it twice in quick succession. It was such a simple, easy recipe to follow and yet so rich and tasty. My mouth is watering describing it. I have never roasted my veggies before adding to the soup, that is clearly the secret sauce, along with butter and all the other tasty ingredients. I like that this recipe can also be changed up with a few different accoutrements such as coconut milk, nuts, seeds or bacon etc. However, my favourite bit, fool proof and quick…a big winner for a non-cook like me.

    Reply
    • Katrina
      May 19, 2020 at 1:12 pm

      I just love hearing this Renee. It makes me so happy when I get feedback like this. Its so nice to hear that you enjoyed this simple but tasty soup. Roasting the vegetables really brings out the flavour of them. Thank you so much for taking the time to post a comment. It has made my day!❤️

      Reply
  • Julie
    May 29, 2020 at 8:29 am

    5 stars
    We really loved this soup and had it with garlic bread. I am keen to try adding a little bit more curry powder (as you suggested) next time and maybe a bit of coconut milk instead of stock. Do you think this will be ok?

    Reply
    • Katrina
      May 29, 2020 at 5:31 pm

      So glad you enjoyed it Julie and thanks for your feedback. Yes absolutely to both those additions! The curry powder is more there to enhance it, but we often add more curry powder (or even Thai Red Curry Paste instead of curry powder which is delicious too!). Coconut milk is great when using Thai Red Curry Paste instead of curry powder too. I love that you can add any flavours to this base pumpkin soup. x

      Reply

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