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Toasty Roasted Pumpkin Soup

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I just love deliciously warming Toasty Roasted Pumpkin Soup with a deep toasty flavour, especially on cold winter days. However, I’m not a massive fan of the time it takes to make one! Luckily, I have discovered a “low-maintenance” trick, which has revolutionised pumpkin soup for me. Instead of having to spend ages peeling and chopping up pumpkin, in this recipe you only have to halve it. The oven does the work for you, roasting the pumpkin until gloriously soft, then all you need to do is scoop the soft flesh out of the skin.

Roasted Pumpkin Soup
Pumpkin soup is the perfect comforting, warming meal to have on hand for chilly days, so make a big batch that you can freeze.

This soup is flavoured with roasted garlic and onion, which I roast alongside the pumpkin in the oven – and you could even mix it up and add your favourite spices (see my suggestions below). It also freezes beautifully, so make a big batch to keep on hand for busy days when you want a bowl of something comforting in a hurry. I like to top the soup with a dollop of sour cream, finely chopped chives and chilli flakes and serve some crusty sourdough bread on the side. I’ve also provided ideas for some crunchy soup toppers for added texture. You can find this recipe in my cookbook, The Simple Dinner Edit, which is a collection of 80 easy, delicious dinner ideas and time-saving tips and available to order now.

What can I serve with Toasty Roasted Pumpkin Soup?

Serve with crusty bread, Freezer Friendly Garlic Bread, Cheesy Pull-Apart Garlic Bread or just good old-fashioned cheese on toast or a toasted (grilled) cheese sandwich.

Are there any spice variations?

If you want to add some spice, try adding one of these spice blends to the pumpkin before baking:

  • For a spicy kick – 1 tbsp garam masala, 1 tbsp ground coriander, 1 tbsp cumin and ½ tsp dried chilli flakes (red pepper flakes).
  • For a mild curry twist – 1 tbsp curry powder. 
  • A toasty, warming blend – 1 tsp cinnamon, ½ tsp nutmeg, ½ tsp ground ginger.

Soup toppers – for extra flavour and crunch!

These delicious, crispy toppers are fantastic on this pumpkin soup. But you can use them for other soups, to jazz up salads or whenever you want a little extra flavour and texture.

  • Toasted pepitas (pumpkin seeds) – Toasted pepitas add a gorgeous crunch and nutty flavour to pumpkin soup. Toast 1 cup (150 g) of raw shelled pepitas in a dry frying pan until golden brown and season with ½ tsp of salt before sprinkling on your soup. 
  • Chorizo crumb – Finely dice chorizo and cook it in a dry frying pan until crispy. Crumble it onto your soup to add a smoky, spicy flavour-bomb. 
  • Crispy bacon bits – Fry bacon until crispy in a dry pan and crumble it over the top of your soup. Add a little maple syrup if you like. 
  • Spiced chickpeas – Add a hit of protein by topping your soup with some roasted, spiced chickpeas. Preheat the oven to 200°C (400°F) (conventional). Drain and rinse a can of chickpeas, then pour them onto a baking tray lined with baking (parchment) paper). Pat dry with a paper towel and sprinkle with ½ tsp of sea salt and ½ tsp each of cumin and sweet paprika. Drizzle with 1–2 tbsp of olive oil, toss to coat and roast for 20–30 minutes or until the chickpeas are crispy to your liking, shaking the tray halfway through cooking time. Sprinkle the roasted chickpeas on the pumpkin soup.

Watch how to make Toasty Roasted Pumpkin Soup

If you enjoyed Toasty Roasted Pumpkin Soup, I think you’ll love these vegetarian recipes:

Minestrone Soup Recipe (for vegetarian just make this one with vegetable stock instead of chicken)
Mediterranean Risoni (Orzo) Recipe
Eggplant and Tomato Pasta Recipe
Shakshuka Recipe
Spinach & Ricotta Tortellini with Creamy Tomato Sauce Recipe

Roasted Pumpkin Soup

Toasty Roasted Pumpkin Soup

Author: Nicole
5 from 3 votes
“Simple to follow and flavourful and delicious.”
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Toasty Roasted Pumpkin Soup is a low-maintenance version of the comforting classic. Made with simple, low-cost ingredients, this winter warmer is perfect for making a big batch and freezing.
Prep 10 minutes
Cook 1 hour 30 minutes
Total 1 hour 40 minutes
Servings: 4 servings

Ingredients

  • 2 whole butternut pumpkin (squash), sliced in half lengthways
  • 2 large onions, cut in half and peeled
  • 2 garlic bulbs, skin on, tops sliced off (see note 1)
  • 5 tbsp olive oil
  • 1 tsp sea salt flakes, plus extra to season
  • 1 tsp freshly cracked black pepper, plus extra to season
  • 125 ml (½ cup) water
  • 1 litre (4 cups) chicken or vegetable stock, at room temperature
To serve
  • Sourdough bread, sliced, to serve (optional)
  • Sour cream (optional)
  • Chives, roughly chopped (optional)
  • Chilli (red pepper) flakes (optional)

Instructions

  • Preheat the oven to 180°C (350°F) (all oven types).
  • Assemble the pumpkin, onions and garlic on a baking tray. Drizzle with olive oil and sprinkle with salt and pepper.
  • Bake for 45 minutes. Add the water and cover with foil – this will speed up the cooking time and ensure the vegetables don’t burn (see note 2). Cook for a further 45 minutes until the pumpkin is soft enough to pierce easily with a fork. 
  • Once the vegetables have slightly cooled, use your fingers to squeeze the garlic flesh from their skins.
  • Scoop the pumpkin flesh out of its skin with a spoon and transfer it, along with the cooked onions and garlic, to a large pot on the stovetop.
  • Add the chicken stock.
  • Blend to your desired consistency using a stick (immersion) blender. Turn the heat to medium–high and bring back up to a gentle simmer to heat through.
  • Season to taste with salt and pepper, serve with sourdough bread and top with sour cream, chives and chilli flakes, if using.

Nutrition information

Nutrition Facts
Toasty Roasted Pumpkin Soup
Amount per Serving
Calories
353
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
19
g
Cholesterol
 
8
mg
3
%
Sodium
 
960
mg
42
%
Potassium
 
441
mg
13
%
Carbohydrates
 
21
g
7
%
Fiber
 
2
g
8
%
Sugar
 
7
g
8
%
Protein
 
8
g
16
%
Vitamin A
 
66
IU
1
%
Vitamin C
 
11
mg
13
%
Calcium
 
54
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – The garlic skins must be left on. If the garlic cloves are peeled, they will burn. By cutting off the tops, you can squeeze the flesh out of the cooked garlic bulb directly into your soup before blending.
Note 2 – If the pumpkin is still hard at the end of 1½ hours, cook, covered, in 20-minute intervals until it is soft.

MAKE AHEAD

Refrigerate for up to 3 days. Freeze for up to 3 months. Thaw completely overnight in the fridge. Reheat on the stovetop or in the microwave.

LEFTOVERS

Refrigerate for up to 3 days. Freeze for up to 3 months. Thaw completely overnight in the fridge. Reheat on the stovetop or in the microwave.

Tried this recipe?

Let us know how it was!
Course Appetisers, budget-friendly, entrée, Main Course, meal planning, pumpkin soup, quick and easy, Roasted Pumpkin Soup, Soup
Cuisine American, Mexican

  1. This is an amazing recipe , I made salad with the whole roasted pumpkin , onions and added roasted sweet potatoes to it ., I made a bit different seasoning , I use lemon &sesame sauce and added so feta , o
    Pecans to it . it was delicious and very filling. Will make soup next time . Thanks for sharing .

    • Hi Mona, thanks so much for sharing your feedback and I loved hearing how you tweaked the recipe! Sounds amazing! Nic x

  2. 5 stars
    I love your recipes! This was no different – it was simple to follow and flavourful and delicious. I served it with the bake at home dinner rolls – perfect comfort food on a cold night. The family loved it! Thank you.

  3. 5 stars
    I have to admit, I don’t reach for pumpkin but would eat it if it was put in front of me. This soup sounded delicious and not only is it exactly that but it’s completely changed my opinion on pumpkin! This does not disappoint!

    • I loved reading this comment Amy! Mainly because I feel exactly the same way about pumpkin… except when it comes to this soup! I am so glad you enjoyed it. Thanks so much for taking the time to comment and rate the recipe. Nic x

  4. I add all the spices and curry and grated ginger too gives it a great spicy flavor

  5. 5 stars
    Love this soup! It’s so easy and such a comfort on a cold winter day (or really any day!!).

    • I will never eat Pumpkin Soup any other way again – Thank you so much, so glad you love it! Nic x

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.