Name: Roasted Pumpkin Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1.5 kg pumpkin (peeled, seeds removed, chopped into 3 cm cubes); 2 onions, peeled and cut into wedges; 4 garlic cloves, peeled; 1 carrot, peeled and chopped small; 1 potato, peeled and chopped small; 1 sweet potato, peeled and chopped smaller than pumpkin; 2 tablespoons extra virgin olive oil; ½ teaspoon curry powder; 1 teaspoon sea salt flakes; Freshly ground black pepper, to taste; 20 g butter (optional; omit for vegan); 750 ml vegetable stock (or chicken stock)

This Roasted Pumpkin Soup is a rich, velvety blend of seasonal vegetables and warming spices, all roasted together on a single tray for ease and flavor. With a base of caramelized pumpkin, garlic, and root vegetables, this cozy soup is simple to prepare and makes a nourishing, satisfying meal. Whether you’re enjoying it as a light lunch or hearty dinner, it’s sure to become a comforting favorite during the cooler months.

Why You’ll Love This Recipe

This soup delivers maximum flavor with minimal effort. Roasting the vegetables enhances their natural sweetness and adds depth to the soup. Everything is cooked together on one tray—no separate sautéing or boiling required. The texture is creamy and smooth, and the addition of curry powder gives it a subtle hint of spice. It’s naturally gluten-free, vegetarian, and easily made vegan, making it suitable for a wide range of diets. Serve it with crusty bread, croutons, or your favorite toppings. Roasted Pumpkin Soup

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1.5 kg pumpkin (skin and seeds removed, chopped into 3cm cubes)
2 onions, peeled and cut into wedges
4 garlic cloves, peeled
1 carrot, peeled and chopped small
1 potato, peeled and chopped small
1 sweet potato, peeled and chopped smaller than pumpkin
2 tablespoons extra virgin olive oil
½ teaspoon curry powder
1 teaspoon sea salt flakes
Freshly ground black pepper
20 g butter (optional for added flavor; omit for vegan)
750 ml vegetable stock (or chicken stock)

Directions

Preheat oven to 170°C (fan forced) or 190°C (conventional).
Chop all vegetables as directed. Place pumpkin, onions, garlic, carrot, potato, and sweet potato on a large oven tray.
Drizzle with olive oil and sprinkle with sea salt, curry powder, and black pepper. Toss everything with your hands until evenly coated.
Roast in the preheated oven for 20 minutes.
Remove the tray, stir the vegetables, and add butter. Return to the oven and roast for another 15–20 minutes, or until all vegetables are very soft—especially the potatoes and carrots.
Allow vegetables to cool slightly for 5–10 minutes after roasting.
Transfer vegetables and any pan juices to a food processor, blender, or large pot (if using a stick blender). Blend until smooth, adding a bit of stock if too thick.
Transfer the purée to a large pot, add remaining stock, and reheat gently on the stovetop. Taste and adjust seasoning if needed.
Serve warm with toppings of your choice and crusty bread on the side.

Servings and timing

Yield: Serves 6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Variations

Vegan Version: Simply omit the butter or use a plant-based alternative.
Add Protein: Stir in cooked lentils or chickpeas before blending for added protein.
Creamy Upgrade: Add a splash of coconut milk or cream before serving for extra richness.
Spice It Up: Increase the curry powder or add chili flakes for a spicier kick.
Garnish Ideas: Top with pumpkin seeds, a swirl of coconut cream, chopped herbs, or a drizzle of chili oil.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 5 days.
To freeze, allow the soup to cool completely and transfer to freezer-safe containers. Freeze for up to 3 months.
Reheat on the stovetop over medium heat or in the microwave until piping hot. Stir well before serving.

FAQs

Can I use pre-cut pumpkin?

Yes, pre-cut pumpkin works perfectly and saves prep time. Just be sure the pieces are around 3 cm in size.

Do I need to peel the pumpkin?

Yes, for this recipe it’s best to peel the pumpkin before roasting, as the skin can become tough when blended.

Can I skip the butter?

Yes, the butter is optional and can be omitted for a vegan version without sacrificing flavor.

What type of pumpkin should I use?

Butternut squash, sugar pumpkin, or Kent pumpkin work well. Choose one with a naturally sweet, creamy texture.

Can I use a different spice instead of curry powder?

Absolutely. Try cumin, turmeric, smoked paprika, or even garam masala for a different flavor profile.

How thick should the soup be?

It should be creamy but pourable. Adjust with more or less stock depending on your texture preference.

Can I add cream to the soup?

Yes, add a splash of cream, coconut milk, or a dairy-free alternative at the end for a richer finish.

Is this soup gluten-free?

Yes, it is naturally gluten-free. Just ensure your stock is certified gluten-free if needed.

Can I make this ahead of time?

Yes, this soup stores and reheats beautifully. Make it a day ahead to let the flavors develop even more.

What should I serve with it?

Serve with crusty bread, toast, grilled cheese, or a fresh green salad for a complete meal.

Conclusion

Roasted Pumpkin Soup is a simple yet deeply flavorful dish that makes the most of autumn’s bounty. With tender roasted vegetables and just the right amount of seasoning, it’s a go-to recipe for cozy nights, meal prep, or entertaining guests. With just one tray and a blender, you’ll have a rich, creamy soup that everyone will love—comfort food made easy.