Roast Pumpkin Soup
Pumpkin roasted until caramelised with onion and garlic, then blended with stock into a smooth soup. Four servings in 55 minutes.
Photograph credit: Cremas de calabaza-2 (image of pumpkin soup on Wikidata Q1797271) by Cremas_de_calabaza.jpg: Boca Dorada derivative work: Itzuvit (talk) · CC BY-SA 2.0 · Wikimedia Commons · this resized copy is shared under the same licence
What Goes With It
- Crusty bread
- Cheese scones
- Toasted seeds
- Green salad
How to Make Roast Pumpkin Soup
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
-
Heat the oven to 210°C / 410°F (190°C / 375°F fan). Toss the pumpkin, onion and garlic with the oil and salt on a large tray in one layer.
-
Roast for 40 minutes, turning once after 25, until soft and browned at the edges.
-
Squeeze the garlic from its skins. Blend the roasted vegetables with the stock in batches until smooth.
-
Return to the pot, add the nutmeg and pepper and heat through for 5 minutes. Thin with water if needed.
Worth Knowing Before You Cook
Use two trays rather than crowding one.
Add stock gradually so the soup does not end up thin.
Blend in batches and hold the lid down with a cloth.
If You're Missing Something
- An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
Storing and Reheating
Keeps in the fridge for up to 4 days. Freezes for up to 3 months. Reheat gently, stirring.
Roast Pumpkin Soup: Your Questions Answered
How long does Roast Pumpkin Soup take to make?
About 55 minutes in total — 15 minutes of preparation and 40 minutes of cooking. The recipe serves 4.
What are the key tips for making Roast Pumpkin Soup?
Use two trays rather than crowding one. Add stock gradually so the soup does not end up thin. Blend in batches and hold the lid down with a cloth.
What should I serve with Roast Pumpkin Soup?
Crusty bread; Cheese scones; Toasted seeds; Green salad.
Can Roast Pumpkin Soup be made ahead or frozen?
Keeps in the fridge for up to 4 days. Freezes for up to 3 months. Reheat gently, stirring.
Is Roast Pumpkin Soup suitable for a special diet?
This recipe is vegetarian, vegan and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Roast Pumpkin Soup?
About 263 kcal per serving, with 6 g protein, 35 g carbohydrate and 11 g fat. The figures are calculated from the ingredient list and are an estimate.
Roast Pumpkin Soup Nutrition Facts
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
Cooked this? Leave a review
Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
Related Recipes
More Australian cooking and lunch ideas from Weekly Delight.
Pavlova
A meringue with a crisp shell and a soft marshmallow middle, baked low, cooled slowly in the oven, and topped with…
Anzac Biscuits
Oats, coconut, golden syrup and bicarbonate of soda bloomed in melted butter, baked chewy or crisp depending on how…
Lamingtons
Squares of day-old butter sponge dipped in thin chocolate icing and rolled in desiccated coconut, sometimes split…
Beetroot, Orange and Feta Salad
Beetroot roasted in foil so it steams in its own juice, dressed while warm, and served against orange, feta and…