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.
That’s how easy this recipe is, no hard work at all!! Serve with crusty bread.
Super Easy Roast Pumpkin Soup
Prep Time | Cook Time | Total Time |
10 mins | 1 hour 15 mins | 1 hour 25 mins |
- 2kg butternet pumpkin
- 1 brown onion
- 1-2 tablespoons extra virgin olive oil
- a few pinches of salt
- 3½ cups chicken stock
- 1 cup thickened cream
- 1 tablespoon honey
- sour cream, to serve
- pepper, to season
Instructions
- Preheat oven to 220°C.
- Cut the pumpkin in half lengthways and scoop out and discard the seeds.
- Place the pumpkin, flesh side up, along with whole onion on a baking tray.
- Drizzle with oil and sprinkle with salt.
- Bake for 55–60 minutes or until the pumpkin is just soft and starting to brown.
- Scrape the pumpkin and onion flesh out of its skin, place into blender.
- Add 1 cup of chicken stock and blend until smooth.
- Pour pumpkin mixture into a saucepan, add the remaining stock, cream and honey.
- Cook over medium heat until soup is heated through.
- Season with pepper and serve with sour cream.
By Kat – The Organised Housewife
Original recipe by: Donna Hay
Now that I have a thermomix I skip the blender and saucepan and blitz this in the thermomix, here is the thermomix recipe:
Thermomix Roast Pumpkin Soup
Prep Time | Cook Time | Total Time |
10 mins | 1 hour 15 mins | 1 hour 25 mins |
- 2kg butternut pumpkin
- 1 brown onion
- 1-2 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
- Preheat oven to 220°C.
- Cut the pumpkin in half lengthways and scoop out and discard the seeds.
- Place the pumpkin, flesh side up, along with whole onion on a baking tray.
- Drizzle with oil and sprinkle with salt.
- Bake for 55–60 minutes or until the pumpkin is just soft and starting to brown.
- Scrape the pumpkin and onion flesh out of its skin, place into thermomix bowl.
- Add 250ml of chicken stock, blend 15 sec / speed 5
- Pour in remaining chicken stock, blend 20-30 sec / speed 6-7 brining speed up slowly
- Add the cream and honey, heat 5 min / 100 degrees / reverse / speed 2
- Season with pepper and serve with sour cream.
By Kat – The Organised Housewife
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.
Lay flat in freezer. Once frozen you can move it and store as you wish.
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
25 comments
I have made this before myself and think it is absolutely delicious!
This is high on my favourite soup list!
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?
That’s an awesome deal!!
I’ve made with another type and it worked out well. I chopped it up more though as it was too big.
works for all pumpkin… kent is my favourite!
Hi Katrina
If you can give me any tips on how you overcame your fear of public speaking I would greatly appreciate it.
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….
Donna Hay’s roasted pumpkin is so good & what’s even better is the whole family loves it 🙂
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!)
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!!!!!
thank you happy to share my tips and I think one of the best recipes is one that is recommended.
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).
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!
Isnt that a butternut squash?
no, it’s a butternut pumpkin
they are the same thing, in America they are called squash while in Australia they are called pumpkin.
yes. also known as a butternut pumpkin.
Yes, it is.
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.
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.
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
ooh yum, great idea that would add some variety to the soup!
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).