Easy to make but tastes amazing, this pumpkin soup with herbs, garlic and extra veggies is the perfect healthy bowl to warm you up during the chilly months! Recipe on thecookandhim.com #pumpkinsoup #pumpkinrecipes #autumnrecipes #winterwarmerrecipes #prepaheadmeals #fallrecipes

Posted in Recipes on 08.10.2023

Roasted Pumpkin Soup

prep: 20 mins / cook: 45 mins / inactive: 0 mins / total: 1 hour 5 mins / quantity: 4 servings Print recipe?

Easy to make but tastes amazing, this pumpkin soup with herbs, garlic and extra veggies is the perfect healthy bowl to warm you up during the chilly months!

Yes I’m on a bit of a pumpkin mission this year. The product of visiting a pumpkin patch and buying so many pumpkins because there were so many different ones! Some I bought because they were huge and I knew I wanted to experiment with a lot of different recipes. Others I bought because they were blue. Or extra knobbly. It was the extra knobbly one that made it into this pumpkin soup recipe FYI 😉

How to make this easy soup recipe:

Whilst there are three distinct stages to this recipe – roasting, bubbling and whizzing – it really is very very easy. The pumpkin, sweet potato and carrot are chopped and roasted, and while the oven is doing its thing you’ll do a bit more chopping along with some stirring.

Start with the large veggies – peel and deseed the pumpkin and chop into chunks. Scrub and chop the sweet potato and carrot then put the lot on a roasting tray (or trays) in a single layer. Roast for around 35-40 minutes until tender and lightly coloured.

While that’s roasting saute the onion and garlic until just softened then add the thyme and paprika and cook for a couple of minutes.

Pour in the veg stock and bubble for 5 minutes, stirring from time to time.

Stir in the sage then stir in the cooked roasted veggies.

Pour in the vegan cream – I used Alpro single cream – and stir everything together. Season to taste.

Carefully ladle into a blender or food processor and whizz until smooth. You might have to do this in a couple of batches.

Return the blended pumpkin soup to a saucepan and heat until only just bubbling.

I like to swirl in a bit of vegan yoghurt (Alpro again – LOVE their Greek style yoghurt) and add some toasted pumpkin seeds. Oh and I REALLY recommend serving the soup with these Pumpkin Dinner Rolls. Because it’s October and you really can’t have too much pumpkin right?

Looking for even more vegan soup recipes? Try these:

White bean soup with leeks and pesto

Vegan tomato soup with cheesy croutons

Cream of mushroom soup

Broccoli soup with toasted cheese sandwiches

Leek and potato soup with crispy vegan bacon

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Roasted Pumpkin Soup

prep: 20 mins / cook: 45 mins / inactive: 0 mins / total: 1 hour 5 mins / quantity: 4 servings

Ingredients

Roasted vegetables:

1 kg pumpkin – peeled and deseeded weight
1 large carrot
1 large sweet potato
1 tablespoon oil
salt and pepper

Soup:

1/2 tablespoon oil
1 tablespoon (15g) vegan butter
1 large red onion
6 cloves garlic
few sprigs fresh thyme – leaves only (sub with 1 teaspoon dried thyme)
3 cups (800ml) vegetable stock
1 heaped teaspoon smoked paprika
20 fresh sage leaves (sub with 1-2 teaspoons dried sage)
1/2 cup (125ml) vegan cream
salt and pepper

To serve (optional):

2 tablespoons vegan yoghurt
Toasted pumpkin seeds (see note)
Chopped fresh parsley

Instructions

Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
Chop the peeled and deseeded pumpkin into largeish chunks. Scrub the sweet potato and carrot and chop those into chunks as well
Put the chopped veggies on a large roasting tray, drizzle with the oil and a pinch of salt and pepper
Roast for 35-40 minutes until just tender and golden
While that's roasting peel and chop the onion and garlic. It doesn't need to be too fine as it's getting pureed
In a large saucepan melt the butter and oil together then add the onion and garlic and cook over a medium heat, stirring often, for 5 or so minutes until just softened
Add the thyme and paprika and cook for a further couple of minutes
Stir in the stock and bubble for 5 minutes
Add the sage and cooked roasted veggies, then stir in the vegan cream
Season to taste then carefully ladle into a blender or food processor and whizz until smooth - you might need to do this in a couple of batches
Return the pureed pumpkin soup to a saucepan and gently heat through until just bubbling

Notes

Any leftovers can be kept in the fridge or frozen
Toast pumpkin seeds in a dry frying pan for a few minutes, tossing the pan often - keep an eye on them as they burn easily!