There’s nothing quite like a warm bowl of pumpkin soup on a cool day. This is honestly the easiest pumpkin soup I’ve ever made, and it’s so creamy and delicious. If you’ve never made pumpkin soup before, this recipe is a great place to start. The oven does most of the work for you, giving the pumpkin a lovely roasted flavour that takes the soup to the next level.
I love to make a double batch when I cook this so I can enjoy one fresh pot now and freeze the rest for later. It’s such a time-saver on busy days when you want something comforting but don’t feel like cooking from scratch.
Roasted Pumpkin Soup
To make it, you’ll roast the pumpkin, onion, and garlic until beautifully soft and golden. Once cooled, blend it all together with stock until smooth, then simmer with cream and a touch of honey to bring out the pumpkin’s natural sweetness.
I like to serve it with a swirl of sour cream, some fresh chives, and a thick slice of crusty bread on the side.
Looking for the Thermomix version? You can find it here: Thermomix Roast Pumpkin Soup
Creamy Roast Pumpkin Soup
Ingredients
Equipment
Method
- Preheat oven to 220°C, fan forced.
- Place the 2 kg butternut pumpkin flesh side up, in a roasting pan along with 1 brown onion (whole, with skin) and 2 garlic cloves.
- Drizzle pumpkin with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt.
- Bake for 50-60 minutes or until the pumpkin has softened and started to brown.
- Remove vegetables from oven and allow to cool for 10 minutes.
- Scrape pumpkin away from skin and place into blender.
- Remove skin from onion and squeeze garlic clove from skin. Discard the skin. Add onion and garlic to blender.
- Add 1 cup of vegetable stock to blender, blend until smooth.
- Pour pumpkin mixture into a large saucepan.
- Add the remaining stock, stir to combine.
- Cook over medium-high heat for 3-5 minutes, or until it starts to boil.
- Reduce heat, stir in 1 cup thickened cream and 1 tablespoon honey, season with salt and pepper and simmer for 2-3 minutes.
- Ladle into serving bowls, serve with a dollop of sour cream and sprinkle with chives.
Nutrition
Notes
If the soup is too thick add more stock in step 10 until desired consistency is reached.
Have you made this recipe?
I’d love to hear how it turned out!How to freeze soup Pumpin Soup
If you’re planning to freeze leftovers, simply allow the soup to cool completely before transferring it into containers or zip-lock bags. I often stand the bags upright in a long container before pouring the soup in—this keeps things neat and minimises spills.
Lay the bags flat in the freezer so they freeze evenly and can be stacked later. When you’re ready to enjoy, defrost in the fridge or gently reheat on the stove or in the microwave.
It’s a simple, nourishing soup that feels like a warm hug in a bowl—perfect for any night of the week.
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.
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).
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.
Andrea this made me so happy – thank you so much for sharing! It really is a delicious pumpkin soup recipe. Kat 🙂