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:
If you make this recipe or any of the recipes from The Cook & Him I’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees I’ll see your picture!)
Roasted Pumpkin Soup
prep: 20 mins / cook: 45 mins / inactive: 0 mins / total: 1 hour 5 mins / quantity: 4 servings
- 1 kg pumpkin – peeled and deseeded weight
- 1 large carrot
- 1 large sweet potato
- 1 tablespoon oil
- salt and pepper
- 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
- 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
- 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!
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
All things autumn - warming soups, savoury bakes and delicious sweet treats!
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