There’s nothing quite like a big bowl of roast pumpkin soup on a chilly night – creamy, comforting and packed full of flavour. This easy recipe is one of those classic dinners you’ll make on repeat through winter.
Serve with homemade soft and fluffy bread rolls, savoury muffins or cheese and bacon rolls.
I made this today and I have to say it's the best pumpkin soup I have EVER had! Thank you so much.
- Michelle
This version is all about roasting the pumpkin first – it brings out the sweetness and makes the soup so rich, cosy and full of flavour.
It’s perfect for making ahead, stashing in the freezer or serving up to the family with a batch of homemade pizza scrolls, cheese scones or cheese and bacon muffins.
And no matter how you like to cook, I’ve included both Thermomix and stovetop methods to suit your kitchen.
Why You're Going To Love This Recipe
- Simple prep – just chop the pumpkin and onion into chunks, roast and blend!
- Incredible flavour – roasting brings out the natural sweetness and makes the soup extra rich and delicious!
- One tray + one pot – minimal washing up.
- Kid-friendly and freezer-friendly.
- Thermomix and stovetop methods included!
Jump to:
Soup Ingredients
Here’s what you’ll need to whip up this cosy bowl of goodness – nothing fancy, just a handful of everyday staples!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Butternut pumpkin (or Kent/Jap) – I use 2kg whole, before peeling and seeding. Cut into chunks for roasting.
- Cream – Use cooking cream or thin pouring cream that won’t curdle.
- Vegetable stock – Homemade or store-bought both work well.
Variations
- Dairy-free: Swap the cream for coconut cream.
- Spiced pumpkin soup: Add a pinch of curry powder or ground cumin before blending.
- Gluten-free: This soup is naturally gluten-free, just pair it with GF bread.
- Add protein: Stir through shredded chicken or top with crispy bacon for a hearty twist.
How To Make Roast Pumpkin Soup
Let me show you just how easy it is to turn roasted pumpkin into the creamiest, most comforting soup ever – no stress, no mess!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Peel and deseed the pumpkin, then cut into large chunks. Place on a large baking tray with the onion.
- Step 2: Drizzle with olive oil, season with salt and pepper. Roast for 35-40 minutes or until soft.
- Step 3: Place the roasted pumpkin and onion into a large pot.
Add 1 cup of stock and blend using a stick blender until smooth.
- Step 4: Gradually add the remaining stock, blending between each addition.
- Step 5: Stir through the cream and gently heat until warmed through.
Serve with crispy bacon, extra cream and crusty bread.
Top Tip
Roasting the pumpkin brings out all that natural sweetness and adds a rich, caramelised flavour – don’t skip this step, it’s what makes the soup extra special!
Recipe Tips
- Use any pumpkin variety you love – butternut, Jap or Kent all work well.
- Cut into even-sized chunks so it cooks evenly in the oven.
- Let the roasted veg cool slightly before blending to avoid splatters.
- Cooking cream is your friend! It won’t curdle when heated.
- Use a stick blender, food processor or Thermomix to puree.
- Add flavour with spices like cumin, nutmeg or curry powder.
- Store leftovers in the fridge for 3-4 days in an airtight container.
- Freeze in portions for up to 3 months. Defrost in the fridge overnight before reheating.
Roast Pumpkin Soup FAQs
Absolutely. Swap the cream for coconut cream or your favourite dairy-free alternative.
You’ve got two options! You can peel and chop the pumpkin before roasting for quicker cook time, or simply roast the pumpkin halves with the skin on – once it’s soft, the skin peels away easily and saves on prep!
Try Greek yoghurt, coconut cream or a splash of milk for a lighter version.
More Healthy Pumpkin Soup Recipes
Love pumpkin soup? Try these tasty variations next!
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Roast Pumpkin Soup
Ingredients
- 2 kg butternut pumpkin see notes
- 1 brown onion peeled and quartered
- sea salt and pepper to season
- 2 tbs (30g) olive oil
- 3 cups (750g) vegetable stock liquid
- ½ cup (125g) cream see notes
- crispy bacon, cream and crusty bread to serve
Instructions
Conventional Method
- Preheat the oven to 200 degrees celsius (180 fan forced).
- Cut the pumpkin into large pieces (and remove the seeds and skin) and place onto a large flat baking tray (approximately 30cm X 40cm) along with the quartered onion.
- Drizzle with olive oil and season with salt and pepper. Bake for 35-40 minutes or until the pumpkin is soft.
- Place the pumpkin and onion into a saucepan and allow to cool slightly.
- Add 1 cup of vegetable stock liquid and blend with a stick blender (a normal blender or a Thermomix can be used in place of the stick blender).
- Add the remaining 2 cups, one at a time, blending in between each addition.
- Add the cream and gently stir through.
- Bring the soup in a saucepan to a low simmer until heated through.
- Optional: Serve with crispy bacon, extra cream and crusty buttered bread.
Thermomix Method
- Preheat the oven to 200 degrees celsius (180 fan forced).
- Cut the pumpkin into large pieces (and remove the seeds and skin) and place onto a large flat baking tray (approximately 30cm X 40cm) along with the quartered onion.
- Drizzle with olive oil and season with salt and pepper. Bake for 35-40 minutes or until the pumpkin is soft.
- Place the pumpkin and onion into the Thermomix bowl. Blend on Speed 8, 10 seconds.
- Add 500g of vegetable stock liquid and blend for 20 seconds, Speed 4. Repeat with remaining 250g of vegetable stock liquid and mix for a further 10 seconds, Speed 4.
- Add the cream and heat on 80 degrees, 3 minutes, Reverse, Speed 2.
- Optional: Serve with crispy bacon, extra cream and crusty buttered bread.
Notes
- Use any pumpkin variety you love – butternut, Jap or Kent all work well.
- Cut into even-sized chunks so it cooks evenly in the oven.
- Let the roasted veg cool slightly before blending to avoid splatters.
- Cooking cream is your friend! It won’t curdle when heated.
- Use a stick blender, food processor or Thermomix to puree.
- Add flavour with spices like cumin, nutmeg or curry powder.
- Store leftovers in the fridge for 3-4 days in an airtight container.
- Freeze in portions for up to 3 months. Defrost in the fridge overnight before reheating.
Nutrition
Clare says
Delicious!!!! So easy and very yum.
D says
Yum!
I don’t usually leave comments on recipes because I usually make them years after they’ve been developed and I then wonder what’s the point… but I guess someone else might read this!
I made this tonight, couldn’t be bothered cutting up the whole pumpkin so used potato and sweet potato as well, and added a drained tin of butter beans for some extra protein - thought this might be helpful for others wanting to add more protein in future. I did have to blitz it a bit more given those changes but’s it delicious! Thanks 🙂
Lucy says
Fantastic! Thank you for your feedback!