This silky smooth roasted pumpkin soup is full of the flavours of autumn, with smoked paprika, roasted garlic and rosemary.
🍴Why you will love this recipe
No saucepan required! Roast all the ingredients together in the oven, then tip into a blender with stock, blitz and serve.
Roasting the pumpkin for this silky soup intensifies its flavour and improves its texture. Just pop the pumpkin pieces in the oven and forget about them for a while, whilst they lose their watery-ness, and turn rich and golden brown.
The earthy pumpkin is paired with smoked paprika, sweet roasted garlic and fresh rosemary. Big, punchy flavours for a pumpkin background.
This soup freezes very well, so if you have lots of pumpkin to use up you can batch-cook and freeze it in individual portions.
📝 What you need
Pumpkin obviously! There are two types of pumpkin around in the supermarkets at this time of year - carving and cooking. If you're here because you want to use up all the flesh you've carved out of a scary halloween-face pumpkin, go ahead - roasting is a great way to intensify the flavour and texture of a carving pumpkin. The soup will taste great. But if you want a really thick, silky and luxurious soup you will notice a difference if you use a 'cooking' pumpkin, (or butternut squash if you can't find one).
Carrots are a great way of bulking out the soup, adding sweetness and intensifying the orange colour of your soup!
Garlic is important to this soup - by roasting it in its skin it will sweeten, and flavours will mellow so you get all the lovely, garlicky goodness but not the death-breath! Don't be tempted to skimp on it here, it makes a big difference.
Smoked Paprika is one of my favourite spices, I use it a lot and it is perfect here to give just a hint of a smoky, autumnal, bonfire-night sort of aroma to this soup.
Dairy-free cream gives this soup its final, silky finishing touch. I like to use soya cream as it doesn't have a strong flavour, (my favourite is the Elmlea plant cream, found in the dairy aisle at supermarkets), but coconut or oat cream would also be fine.
🔪 How to make your pumpkin soup
For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼.
Cut the pumpkin flesh into chunks and put into a large roasting tin. Add onion, carrots, whole garlic cloves (with their skin still on), celery, rosemary and smoked paprika. Drizzle with oil and toss to combine.
Roast in the oven for 30 minutes or until the carrots and pumpkin are soft. Squeeze the garlic flesh from its skins, and tip the roasted vegetables into a blender or food processor with the hot vegetable stock, tomato purée and cream. Blitz until very smooth and serve immediately.
❄️ Top Tips and FAQs
For best results use a cooking pumpkin rather than a large carving pumpkin. The huge carving pumpkins will have very watery flesh which won't give such a rich and creamy soup. Alternatively, a butternut squash would be a perfect alternative to pumpkin.
Do a long, slow roast if you can 30 minutes will ensure the vegetables are cooked through, but the longer you leave your veg in the oven at a slightly lower temperature, the sweeter and deeper the flavours will become.
Don't forget to take out the garlic cloves before blitzing! (The voice of experience here...!) Remember how many cloves you put in and make sure you fish all of them out of the roasting tin, then squeeze the flesh back into the tin (discarding the skins).
Yes! As I often talk about in my soup recipes, this freezes beautifully so do make a big batch whilst you have lots of pumpkin to use up!
I like to freeze mine in individual portions, (old margarine tubs work so well for this - just the right size for a generous single serving, and they stack really well to save space in your freezer!).
Don't forget to label and date them, or you will be playing 'guess the soup' for months to come!
For a main course, how about trying Mandy's Pumpkin, Chestnut and Cranberry Risotto from Veggielicious or my Butternut Squash Slow-Cooker Dhal which will also work well with pumpkin?
If you want to use up all those seeds, Camilla from Fab Food 4 All has a great recipe for Roast Pumpkin Seeds. For dessert, try Rebecca's Vegan and Gluten-Free Pumpkin Pie from Glutarama and finally for a lovely preserve, try Camilla's Pumpkin & Ginger Jam from Fab Food 4 All.
Roasted Pumpkin Soup
- 1 kg pumpkin
- 3 carrots (or 2 if they are very large)
- 1 onion
- 1 stick celery
- 2 cloves garlic
- 2 tablespoon rapeseed or sunflower oil
- 1 sprig rosemary
- 1 teaspoon smoked paprika
- 750 ml vegetable stock
- 1 tablespoon tomato purée
- 4 tablespoon dairy-free cream
- Preheat the oven to 200°C (fan) / 400°F / Gas Mark 6.
- Cut the pumpkin into quarters, remove and discard the seeds and slice off the skin. Cut into chunks and place in a roasting tin.
- Peel and slice the carrots and onion, finely slice the celery, and add to them to the tin, along with the garlic cloves, (whole, still in their skins).
- Add the oil, rosemary and smoked paprika, season well with salt and black pepper, then toss everything together until the vegetables are fully coated in oil.
- Roast for 30 minutes or until the pumpkin and carrots are just soft. Remove from the oven.
- Find the garlic cloves, cut off their ends and squeeze the soft flesh back into the roasting tin, discarding the skins. Discard the rosemary stalk.
- Tip the contents of the roasting tin into a blender or food processor, (or a saucepan with a hand blender). Add the stock, tomato purée and cream and blitz until completely smooth. Taste and adjust seasoning as required. Serve immediately.
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