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Super Easy Roast Pumpkin Soup + Soup Freezing Tips

Donna Hay’s Roasted Pumpkin Soup is THE most easiest pumpkin soup I have ever made.  Also helps that it is really delicious too!  If you haven’t made your own pumpkin soup before I really recommend you try this one!

I made a double batch so I could place left overs in the freezer.  I will show you below how I freeze soups.  Whilst I have a great collection of freezer containers, I find how I freeze my soups leaves a lot more room in the freezer.

Roasted Pumpkin Soup

Firstly, drizzle some oil and sprinkle salt over the pumpkins and onion.  Roast in oven

 Scoop pumpkin and onion from skin, add stock and then puree  in blender

 Add pumpkin mixture and remaining ingredients into saucepan, mix and heat through.  Serve with crusty bread.

Use a long container to place plastic zip lock bag, pour in left over soup.  Zip bag removing as much air as you can.  Lay flat in freezer.  

To reheat I place in microwave on medium high for a few minutes until I can pour into a microwave safe container, to then completely reheat.

click here to view recipe - yellow

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  • Kirsty

    I have made this before myself and think it is absolutely delicious!ReplyCancel

  • Christeen

    How did you know that I just this morning bought 11.5kg of pumpkin for $1.05 to make and freeze pumpkin soup for the winter?  Yep great deal at the local Fruit and Veg shop.  $0.09/kg!!!  Will it work for the other types of pumpkin?ReplyCancel

    • That’s an awesome deal!!ReplyCancel

    • Kirsty

      I’ve made with another type and it worked out well.  I chopped it up more though as it was too big.ReplyCancel

    • works for all pumpkin… kent is my favourite!ReplyCancel

  • Judiannd

    Hi Katrina

    If you can give me any tips on how you overcame your fear of public speaking I would greatly appreciate it.
    ReplyCancel

  • hilarious and snap that is scheduled post this week!!! same soup, same freezing!!!!!! I will change the soup now I have many many samples as its my ‘go to’ for work….ReplyCancel

  • Tanya

    Donna Hay’s roasted pumpkin is so good & what’s even better is the whole family loves it :) ReplyCancel

  • Sally

    I freeze my soups this way too (Antartica tops are great for the initial freeze!!!) and most other of my freezer meals go in flat too. Then stored in a small SAMLA (Ikea) container in my freezer!
    (And I had the exact same food processor for years. Dont drop the motor part…it doesn’t like it!)ReplyCancel

  • Rae_2908

    Made it last night and you’re right!  So easy and delicious.  Thanks for finding it, and posting it
    for us! I also used your freezing techniques – you’re amazing – thank you!!!!!ReplyCancel

    • thank you happy to share my tips and I think one of the best recipes is one that is recommended.ReplyCancel

  • [...] to make soups with, I have made this soup from Donna Hay in the past, and it was really delicious. Super Easy Roast Pumpkin Soup + Soup Freezing Tips » The Organised Housewife. With my Pumpkin Soup i always add a can of Condensed Milk & Curry Powder. I just love the [...]ReplyCancel

  • I have a pumpkin soup recipe I just love. But it involves a LOT of chopping, which is bad for my arthritis, so I don’t make it nearly as often as we’d like.  I’m going to give this one a try! Thanks for posting it (and the freezing tips).ReplyCancel

  • jess

    Thanks for recommending Kat – I don’t even like pumpkin soup but this looked so easy I thought I’d try it. I also roasted half a bulb of garlic to go into it, and substituted extra stock for the cream to make it low fat, and it was delish! Husband, baby, and toddler all loved it. Is it possible to re-use the freezer bags? or do any of your readers have other suggestions? I’m trying to cut down on how much plastic we turf… Love your blog, thank you!ReplyCancel

  • [...] Roast Pumpkin Soup – super easy and so yummy!! [...]ReplyCancel

  • Lexi

    Isnt that a butternut squash?ReplyCancel

    • no, it’s a butternut pumpkinReplyCancel

      • Hollie Pettit

        they are the same thing, in America they are called squash while in Australia they are called pumpkin.ReplyCancel

    • Hollie Pettit

      yes. also known as a butternut pumpkin.ReplyCancel

  • dirtgirl

    Had made this soup after seeing it on an old Donna Hay program. Was wondering if it was freezable, when I came across your site. Have now packed 3 large Ikea bags using your method of a tall jug/container. Managed to grab a huge butternut whilst down Southern Highlands and it cost less than 1kg does here in expensive Sydney! Plus have 2 x 6kg Kent pumpkins grown in garden that will be used for more soup! Thanks for sharing your tips.ReplyCancel

  • Joy Povey

    I also roast cloves of garlic with the pumpkin – on top of the seeds. Then in my thermomix I puree the cooked pumpkin (flesh, seeds AND skin!) with roasted onion and sweet garlic!! I don’t add a lot of liquid when pureeing (just enough to keep it moving in the machine) because I freeze in individual serves for lunches. So when it comes to serving/reheating, sometimes I’ll add hot water, or heat skim milk separately and add to a reheated pumpkin base serve.
    Being very thick means I can also add it to a casserole that’s a bit too liquidy.ReplyCancel

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