02/08/2026
Nothing beats homemade pumpkin soup! 🥣🧡
The days are beautiful but the evenings are cool 🥶 There's nothing more comforting than a warm bowl of roasted pumpkin soup.
Roasting the pumpkin first brings out its natural sweetness and creates a rich, delicious flavour that the whole family will love.
I love making nourishing meals from simple, wholesome ingredients that support my health and keep me feeling satisfied.
This recipe is easy to make, freezer-friendly and perfect for busy days.
Give it a try and let me know what you think!
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🥣 Roasted Pumpkin Soup
Ingredients
1.5–2 kg pumpkin (Jap/Kent pumpkin works beautifully), peeled and chopped
2 onions, roughly chopped
4 garlic cloves, skin removed
2 carrots, chopped (optional, but adds sweetness)
2 tablespoons olive oil
1 teaspoon ground cumin (optional)
1 teaspoon smoked paprika (optional)
Salt and pepper to taste
1 litre vegetable or chicken stock (add more if you prefer a thinner soup)
½ cup coconut milk or cream (optional, for extra creaminess)
Method
🔥 Preheat oven to 200°C (180°C fan-forced).
Place pumpkin, onion, garlic and carrots on a large baking tray.
Drizzle with olive oil and sprinkle with cumin, paprika, salt and pepper. Toss to coat.
Roast for 35–45 minutes until the pumpkin is soft and caramelised around the edges.
Transfer the roasted vegetables into a large pot and add the stock.
Simmer for 10 minutes to bring the flavours together.
Blend until smooth using a stick blender (or carefully blend in batches).
Stir through coconut milk or cream if using, then taste and adjust seasoning.
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