Roasted Pumpkin Soup
This roasted pumpkin soup is one of the easiest pumpkin soup recipes ever. You don’t even need to chop the pumpkin before roasting it. Just pop it in the oven whole and let the oven work it’s magic, before slicing the pumpkin open and scooping out the delicious roasted pumpkin.
Winter has well and truely hit here in Australia, and what better way to celebrate than with a bowl of hot pumpkin soup. Nothing beats a delicious bowl of pumpkin soup served with crusty buttered bread.
Pumpkin soup has always been an easy soup to make, but this recipe makes it even easier! You don’t need to spend 10 minutes peeling and chopping the pumpkin before it even goes in the oven.
How to roast pumpkin
Instead, the secret to making this soup so quick and easy is to pop the pumpkin in the oven whole, the sit back and let the oven do the hard work. Depending on the size and shape of your pumpkin, after around an hour the pumpkin will be soft and cooked through.
Once the pumpkin is cooked through, slice it in half with a big knife. Scoop out the seeds and discard, then scoop out the flesh with a spoon. The pumpkin is then ready to add to your soup, or any recipe that calls for roasted pumpkin. It’s especially amazing in a roast pumpkin pasta bake.
What to serve with pumpkin soup
There is no better side dish for pumpkin soup than fresh, crusty bread covered in a generous amount of butter.
Adding toppings to the soup is completely optional, and it tastes amazing just as it is. However, I decided to top my pumpkin soup with some plain Greek yoghurt, a little caramelised onion and a sprinkling of chopped parsley.
Other soup recipes
Can’t get enough of this roasted pumpkin soup? Try these other amazing soups, perfect for those cold wintery nights
How to make roasted pumpkin soup
Before making this soup you will need to roast the pumpkin. To do so, preheat the oven and prepare a baking dish by lining ti wit baking paper. You can use a baking tray instead, but I find that sometimes the pumpkin will leak a little as it roasts, and a baking dish with sides will prevent a mess on the bottom of the oven.
Place the whole pumpkin in the baking dish and bake for around 1 – 1/2 hours, or until soft and cooked through. Halfway through this cooking time, add a peeled and quartered brown onion to the baking dish to roast alongside the pumpkin.
Once the pumpkin is cooked through, remove from the oven and set aside for a few minutes to cool slightly. Meanwhile, heat some olive oil in a large saucepan over a medium heat, and add some minced garlic, minced ginger and turmeric powder. Saute for around 1 minute, or until fragrant.
Next, add chicken or vegetable stock (I used chicken but either works well) to the saucepan and begin to bring to the boil. Use a large knife to cut the pumpkin in half, then scoop out the flesh with a spoon and add to the saucepan, along with the roasted onion. Discard the seeds and skin from the pumpkin.
Simmer for 5 minutes, then remove the soup from the heat. Blend the soup in the saucepan using a hand stick blender, then season to taste with salt and pepper.
Laddle the soup into bowls, and top with the Greek yoghurt, caramelised onion and chopped parsley, if using. Serve with fresh, crusty bread.
Roasted Pumpkin Soup Recipe
- 2kg butternut pumpkin
- 1 brown onion, peeled and quartered
- 1 tablespoon olive oil
- 2 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon turmeric powder
- 4 cups chicken or vegetable stock
- Salt and pepper
- Greek yoghurt, to serve (optional)
- Caramelised onion, to serve (optional)
- Chopped parsley, to serve (optional)
- Preheat the oven to 180c. Line a large baking dish with baking paper, and place the whole pumpkin in the baking dish. Roast until the pumpkin is soft, which will take around 1 - 1/2 hours.
- Halfway through the pumpkin cooking time, add the quartered onion to the baking dish, and allow to roast until the pumpkin is cooked through.
- Once the pumpkin is soft, remove from the oven and set aside for a few minutes to cool.
- Meanwhile, heat 1 tablespoon of olive oil in a large saucepan over a medium heat. Add the minced garlic, minced ginger and turmeric powder and cook, stirring, for around 1 minute, or until fragrant.
- Add the stock to the saucepan and begin to bring to the boil. Meanwhile, cut the pumpkin in half. Scoop out the pumpkin with a spoon, discarding the seeds and skin. Add the scooped out pumpkin to the saucepan along with the roasted onion. Allow to simmer for around 5 minutes.
- Remove the soup from the heat and blend using a hand blender. Season with salt and pepper.
- Laddle the soup into bowls, the top with Greek yoghurt, caramelised onion and chopped parsley, if desired.