Super Easy Roast Pumpkin Soup + Soup Freezing Tips

This 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 have included regular and thermomix recipe below.

I made a double batch so I could place left overs in the freezer.  I have shared steps below on how I freeze soups to use up minimal space in the freezer.

Roasted Pumpkin Soup

Firstly, drizzle some oil and sprinkle salt over the pumpkins and onion.  Roast in oven. Scoop pumpkin flesh and squeeze onion from skin, add it to blender with stock and puree. Add pumpkin mixture and remaining ingredients into saucepan, mix and heat through. I cut the top off the onion (shown in picture) without thinking, you don’t need to cut top off.

This 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 have included regular and thermomix recipe below.

That’s how easy this recipe is, no hard work at all!!  Serve with crusty bread.

This 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 have included regular and thermomix recipe below.

Print

Creamy Roast Pumpkin Soup

  • Author: Katrina Springer
  • Prep Time: 10 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 25 mins
  • Yield: 5 1x

Ingredients

Scale
  • 2kg butternet pumpkin, halved and seeds removed
  • 1 brown onion
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 3½ cups vegetable stock
  • 1 cup thickened cream
  • 1 tablespoon honey
  • salt and pepper, to season
  • 1 tablespoon chives, chopped
  • sour cream, to serve

Instructions

  1. Preheat oven to 220°C, fan forced.
  2. Place the pumpkin flesh side up, along with whole onion and garlic in a roasting pan.
  3. Drizzle pumpkin with oil and sprinkle with salt.
  4. Bake for 50-60 minutes or until the pumpkin has softened and started to brown.
  5. Remove vegetables from oven and allow to cool for 10 minutes.
  6. Scrape pumpkin away from skin and place into blender.
  7. Remove skin from onion and squeeze garlic clove from skin. Discard the skin. Add onion and garlic to blender.
  8. Add 1 cup of stock to blender, blend until smooth.
  9. Pour pumpkin mixture into a large saucepan.
  10. Add the remaining stock, stir to combine.
  11. Cook over medium-high heat for 3-5 minutes, or until it starts to boil.
  12. Reduce heat, stir in cream and honey, season with salt and pepper and simmer for 2-3 minutes.
  13. Ladle into serving bowls, serve with a dollop of sour cream and sprinkle with chives.

Notes

Blend mixture in batches if your blending jug is too full.
If the soup is too thick add more stock in step 10 until desired consistency is reached.

Did you make this recipe?

Share a photo and tag us @theorganisedhousewife

— we can't wait to see what you've made!

This 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 have included regular and thermomix recipe below.

Now that I have a thermomix I skip the blender and saucepan and blitz this in the thermomix, here is the thermomix recipe:

Print

Thermomix Roast Pumpkin Soup

  • Author: Katrina Springer
  • Prep Time: 10 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 25 mins
  • Yield: 5 1x

Ingredients

Scale
  • 2kg butternut pumpkin
  • 1 brown onion
  • 12 tablespoons extra virgin olive oil
  • a few pinches of salt
  • 875ml chicken stock
  • 250ml thickened cream
  • 1 tablespoon honey
  • sour cream, to serve
  • pepper, to season

Instructions

  1. Preheat oven to 220°C.
  2. Cut the pumpkin in half lengthways and scoop out and discard the seeds.
  3. Place the pumpkin, flesh side up, along with whole onion on a baking tray.
  4. Drizzle with oil and sprinkle with salt.
  5. Bake for 55–60 minutes or until the pumpkin is just soft and starting to brown.
  6. Scrape the pumpkin and onion flesh out of its skin, place into thermomix bowl.
  7. Add 250ml of chicken stock, blend 15 sec / speed 5
  8. Pour in remaining chicken stock, blend 20-30 sec / speed 6-7 brining speed up slowly
  9. Add the cream and honey, heat 5 min / 100 degrees / reverse / speed 2
  10. Season with pepper and serve with sour cream.

Did you make this recipe?

Share a photo and tag us @theorganisedhousewife

— we can't wait to see what you've made!

This 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 have included regular and thermomix recipe below.

How to freeze soup

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

Tips on how to freeze soup to use minimal space in your freezer.

Lay flat in freezer.  Once frozen you can move it and store as you wish.

Tips on how to freeze soup to use minimal space in your freezer.

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


What is your favourite winter soup?


note: this post was originally published on 18th May 2012, republished with new photos

This 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 have included regular and thermomix recipe below.

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25 comments

Kirsty May 18, 2012 - 9:27 AM

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

Reply
Katrina May 18, 2012 - 9:57 AM

This is high on my favourite soup list!

Reply
Christeen May 18, 2012 - 10:33 AM

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?

Reply
Katrina May 18, 2012 - 2:45 PM

That’s an awesome deal!!

Reply
Kirsty May 18, 2012 - 2:54 PM

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

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Leonie May 20, 2012 - 4:26 PM

works for all pumpkin… kent is my favourite!

Reply
Judiannd May 19, 2012 - 11:22 AM

Hi Katrina

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

Reply
Leonie May 20, 2012 - 4:25 PM

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….

Reply
Tanya May 21, 2012 - 11:09 AM

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

Reply
Sally May 21, 2012 - 11:44 PM

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!)

Reply
Rae_2908 May 23, 2012 - 9:17 AM

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!!!!!

Reply
Katrina May 23, 2012 - 9:05 PM

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

Reply
Melissa Mitchell May 28, 2012 - 9:39 AM

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).

Reply
jess June 1, 2012 - 3:38 PM

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!

Reply
Lexi January 1, 2014 - 11:37 AM

Isnt that a butternut squash?

Reply
Katrina January 2, 2014 - 9:33 AM

no, it’s a butternut pumpkin

Reply
Hollie Pettit February 18, 2014 - 11:04 AM

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

Reply
Hollie Pettit February 18, 2014 - 11:05 AM

yes. also known as a butternut pumpkin.

Reply
Virginia Allen September 10, 2017 - 1:15 AM

Yes, it is.

Reply
Joy Povey August 18, 2014 - 5:00 AM

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.

Reply
Sandy June 20, 2016 - 2:51 PM

I’ve recently started adding roasted sweet potato & carrots (I throw the pumpkin, carrots & sweet potato all into the oven at the same time); my 5 year old son loves it

Reply
Katrina - The Organised Housewife June 21, 2016 - 10:39 AM

ooh yum, great idea that would add some variety to the soup!

Reply
Clementine June 24, 2016 - 1:30 PM

I make soups and freeze all the time, but I vacuum seal them. They last a few weeks longer in the fridge and heaps longer in the freezer. Actually, I vacuum seal EVERYTHING – meat, cheeses, butter, veggies, even my phone (did that for a festival I was going to and it was due to rain. worked like a charm).

Reply
Andrea August 21, 2019 - 1:18 PM

I hadn’t ever made pumpkin soup before and so I tried this one last night. My partner and I both love it and its so easy. My partner reckons he doesn’t even really like soup, but he liked this one. Thank you for sharing.

Reply
Katrina - The Organised Housewife August 22, 2019 - 12:02 PM

Andrea this made me so happy – thank you so much for sharing! It really is a delicious pumpkin soup recipe. Kat 🙂

Reply

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