Roast Pumpkin Soup

Roasted Pumpkin Soup in Cup RS CC.jpg

Roasted Pumpkin Soup.

  • Servings: 4
  • Difficulty: Easy
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As the temperature begins to drop here in Sydney we are all looking for delicious hot meals to warm us up. This recipe is a classic but with a twist. I love my pumpkin soup thick and rich. I’ve found that if you roast the pumpkin first, it removes some of the moisture and helps to develop the flavour. Adding a onion to the mix of vegetables also gives a really nice savoury flavour to the soup. You can play around with the amount of water you wish to add depending if you like your soup thick or thin. Just go slow as it’s easier to thin the soup out than to try to make it thick again. I add a sweet potato to help thicken the soup but you can leave this out if you wish. I hope you enjoy!!!! 



  • 1/2 medium pumpkin or 1 small butternut pumpkin 
  • Olive oil for baking and 2tbsp for cooking
  • 6 whole cloves of garlic skin on
  • 750ml to 1 Ltr water
  • 2 small onions cut into quarters
  • 2 carrots cut into small chunks
  • 1 small sweet potato peeled and cut into small chunks
  • 2 tbsp Chicken Stock Powder
  • Sour cream to serve


Roasted Pumpkin Soup

  1. Pre-heat an oven to 180c. Remove the skin from the pumpkin and cut into medium pieces. Lay on a baking tray. Break the garlic head into individual cloves and put 6 into the dish with the pumpkin. Sprinkle with olive oil and bake for 1 hr turning every 20 minutes or so, until the pumpkin pieces are soft and browned. Cooking times may be a little more depending on the size of your pieces. 
  2. In a medium sized saucepan add the oil and place over medium heat. Add the onions and cook until softened. Add the remaining uncooked vegetables and pumpkin pieces to the pan. For thick soup pour in  enough water to cover the vegetables to about 1 inch from the top of the vegetables. Place on the lid and bring to the simmer. 
  3. Once simmering, cook for 15 minutes or until the vegetable pieces are soft. Remove the pot from the heat and put onto a heat mat or wooden board. Use a metal tipped stick blender blend the hot mix till smooth with no pieces remaining. Be very careful not to raise the end of the stick blender above the top most level of the soup to ensure it doesn’t splatter or splash you as it will burn.
  4. Serve piping hot with sour cream and freshly cracked black pepper if you wish.  


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