This recipe for whole roasted pumpkin soup is so easy to prepare and is packed full of flavour. A great meal to have in the freezer.
There's nothing quite like pumpkin soup on a cold winter's night. Even better when you don't have to peel the vegetables first! With my Whole Roasted Pumpkin Soup, literally the whole pumpkin goes into the oven to roast - skin and all. The result is delicious and tender roasted pumpkin flesh ready to make into soup.
Soup is one of those amazing meals that's not only comforting, but also full of excellent vitamins and minerals. We know now, more than ever it is important to keep our immune systems working well and this soup will help you along the way.
How to make Whole Roasted Pumpkin Soup:
Preheat the oven to 170°C fan bake. Bake the whole pumpkin and the halved onion for 1 hour 40 minutes - 2 hours depending on the size of your pumpkin. The pumpkin is cooked when the skin has browned and it is easily pierced with a fork. Once cooled, peel away the skin, cut in half, scoop out the seeds and chop into large chunks.
To make the soup, sauté the crushed garlic in some olive oil, stir in the chopped roasted onion and some ground cumin. The cumin gives the soup a lovely depth of flavour that goes so well with the pumpkin. Add the pumpkin to the pot and then pour in the vegetable stock, bring the pot to a simmer and cook for 5-10 minutes. Now it is time to use your stick blender to puree the soup. Before serving season to taste with salt and pepper.
Add the pumpkin to the pot and then pour in the vegetable stock, bring the pot to a simmer and cook for 5-10 minutes. Now it is time to use your stick blender to puree the soup. Before serving season to taste with salt and pepper.
I like to use a crusty white loaf of bread to make homemade croutons which go so well with this soup. Just rip the bread into bite sized chunks and drizzle with olive oil, then bake in the oven until golden. Serve the roasted pumpkin soup with a drizzle of cream, grated parmesan, homemade croutons and fresh Italian parsley.
For other great soup ideas, be sure to check out my recipes for Corn and Potato Chowder Soup with Bacon Hock and my super easy Slow Cooker Whole Chicken Soup.
Recipe FAQs:
Absolutely. You could easily roast the pumpkin the day before and keep it covered in the fridge until ready to use.
Sure thing. This would also taste great with chicken stock. However, this will mean it's no longer vegetarian.
Yes it can. Simply check that your stock is gluten free (or use your own homemade stock!) and if you are wanting to make croutons, make them from gluten free bread.
Storage:
Store any leftover soup in an airtight container in the fridge for up to three days. Reheat on the stovetop or in the microwave until piping hot.
This soup is also great for freezing. Store in an airtight container in the freezer for up to three months. Defrost completely before reheating.
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*DISCLAIMER*
If you are coeliac, or cooking for someone who is, please ensure you make the necessary substitutions to ensure this recipe meets your dietary requirements. Be sure to check the labels on all your processed food, including sauce bottles, to make sure they are gluten free.
Whole roasted pumpkin soup
A wholesome soup made from a whole roasted pumpkin and onion and vegetable stock.
Ingredients
- 1 pumpkin, butternut or I used a 1.1kg butterkin
- 1 onion
- 1 Tbsp olive oil
- 4 cloves garlic, crushed
- 1 tsp ground cumin
- 750ml vegetable stock*
Croutons
- ½ loaf of crusty white bread*
- 1 Tbsp olive oil
To serve
- 2 Tbsp parmesan, freshly grated
- 4 tsp cream (optional)
- 1 Tbsp fresh Italian parsley
Instructions
- Pumpkin and onion prep: Preheat oven to 170.C fanbake.
- Place the whole pumpkin on a lined oven tray, cut the ends off the onion and slice in half. Drizzle onion with olive oil and place on the tray skin side down.
- Bake 1 hr 40 mins or up to 2 hours depending on the size of your pumpkin. The pumpkin is cooked when the skin has browned and it is easily pierced with a fork.
- Once the pumpkin has cooled then peel away the skin, cut in half and scoop out the seeds. Chop into large pieces or mash it. Now you can store it for later or use it in your soup.
- Homemade croutons: Rip the bread into bite sized chunks and spread out on an oven tray. Drizzle with olive oil, then bake in the oven until golden, approx 15 minutes.
- To make the soup: Heat 1 Tbsp of olive oil in a large pot, add crushed garlic and sauté for a minute.
- Peel the skin off the roasted onion and roughly chop, add to pot along with ground cumin. Stir together with oil and garlic.
- Add chopped roasted pumpkin to pot then pour in vegetable stock.
- Bring the pot to a simmer and cook for 5-10 minutes.
- Turn off the heat and use stick blender to puree the soup. Season to taste with salt and pepper.
- Serve with a drizzle of cream, freshly grated parmesan cheese, Italian parsley and homemade croutons.
Notes
* If you are coeliac or cooking for someone who is, please ensure you make the necessary substitutions to ensure these recipes meet your dietary requirements. As always, be sure to check the labels on all your processed food including sauce bottles to make sure they are gluten free.
- If you don't have a stick blender you can roughly mash with a potato masher or wait for the soup to cool and put it through a blender to get it super smooth.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 255Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 5mgSodium: 693mgCarbohydrates: 37gFiber: 2gSugar: 6gProtein: 7g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Gary says
Thank you for the recipe.
What happens if I do not pierce the pumpkin skin prior to baking? Other cooking websites state the skin must be pierced to allow steam to escape.
VJ cooks says
This recipe works really well without piercing the skin! The recipe calls for the pumpkin to be cooled before removing the skin so there's no risk of steam burning you.
Judy Ramsey says
In future I would like to save energy by roasting two pumpkins at once, one for soup for today / tomorrow and the second one to be frozen for future use - can roasted pumpkin be frozen for later soup?
VJ cooks says
Yes of course! Simply scoop out the flesh like you would for the soup. Allow it to cool then place in an airtight container or freezer bag in the freezer for up to three months. Defrost then use as you would for the soup later!