• Skip to main content
  • Skip to primary sidebar

The Veg Space

easy vegan recipes

  • About
    • About
    • Press & Media
    • Work With Me
  • All Recipes
    • Recipe Index
    • Main Courses
    • Baking Recipes
    • Soups & Stews
    • 20 Minute Meals
    • Lunch Ideas
    • Starters & Sides
    • Pasta Recipes
    • Canapés & Nibbles
  • 4 Week Vegan Meal Plan
  • My Book: Vegan in 15
    • My Book: Vegan in 15
    • Vegan Store Cupboard
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Vegan Baking
  • 4 Week Vegan Meal Plan
  • My Book: Vegan in 15
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Vegan Recipes » Vegan Soup Recipes » Roasted Pumpkin Soup with garlic and rosemary

    Roasted Pumpkin Soup with garlic and rosemary

    Published: Oct 30, 2020 · Modified: Feb 14, 2021 by Kate Ford · This post may contain affiliate links.

    Roasted Pumpkin Soup
    JUMP TO RECIPE PRINT RECIPE BOOKMARK SAVED!
    Roasted Pumpkin Soup with garlic and rosemary - creamy and delicious, perfect for leftover halloween pumpkin flesh! #Vegan #TheVegSpace

    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.

    Jump to:
    • 🍴Why you will love this recipe
    • 📝 What you need
    • 🔪 How to make your pumpkin soup
    • ❄️ Top Tips and FAQs
    • 🍽 If you liked that...
    • 📖 Recipe
    • 💬 Comments and Reviews
    Roasted Pumpkin Soup

    📝 What you need

    Ingredients

    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 👇🏼.

    Chop and roast the pumpkin

    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.

    Blitz with stock and serve

    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).

    Can I freeze this pumpkin soup?

    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!

    What else can I make with leftover pumpkin?

    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.

    Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.

    🍽 If you liked that...

    .... you might also enjoy these vegan recipes from The Veg Space:

    • Vegan Sausage Casserole
      Vegan Sausage Casserole
    • Curried Parsnip Soup
      Curried Parsnip Soup
    • Vegan Chilli con Carne
      Vegan Chilli
      con Carne
    • Courgette Soup
      Roasted Courgette Soup

    📖 Recipe

    Roasted Pumpkin Soup

    Roasted Pumpkin Soup

    Kate Ford | The Veg Space
    This silky smooth roasted pumpkin soup is full of the flavours of autumn, with smoked paprika, roasted garlic and rosemary.
    5 from 15 votes
    Print Recipe Pin Recipe
    Bookmark Saved!
    Prevent your screen from going dark
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Soup
    Cuisine British
    Servings 4 people
    Calories 196 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    ENVIRONMENTAL INFORMATION

    Notes

    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).

    Nutrition

    Serving: 1portionCalories: 196kcalCarbohydrates: 29gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 838mgPotassium: 1150mgFiber: 4gSugar: 14gVitamin A: 29685IUVitamin C: 29mgCalcium: 85mgIron: 2mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
    SHARE BY EMAIL SHARE TO FACBOOK
    Vegan meal plan and shopping lists

    Free 4-Week Vegan Meal Plan

    Have you got your hands on a copy of my meal plan yet? If not CLICK here to download a copy of my FREE 4 Week Vegan Meal Plan today!

    Veg Space E-Newsletter

    Don't want to miss a thing?

    Follow me on Facebook, Instagram and Twitter.

    Or why not subscribe to my blog and get delicious vegan recipes straight to your inbox every week?

    Vegan in 15 by Kate Ford

    For more quick and easy vegan recipes take a look at my latest book Vegan in 15.

    "Brilliant! Chock full of easy recipes and great tips and advice"  Hello! Magazine

    • Please note that all recipes and images on The Veg Space are copyright protected.
    • If you would like to share the recipe, please use the share buttons provided.
    • Do not screenshot or copy and paste the recipe, (even if credited to The Veg Space). Many thanks for your understanding

    « Vegan Apple Crumble
    Vegan Banana Muffins »

    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Jessica Stroup says

      October 18, 2021 at 12:45 pm

      This was such a great, comforting bowl of soup. Recipe was easy to follow and packed with flavor. SO good!

      Reply
    2. Natalie says

      October 18, 2021 at 11:36 am

      Beautiful pumpkin soup. Looks creamy and perfectly flavored. I love added paprika. I'm going to make it tonight for dinner. Thanks!

      Reply
    3. Danielle Wolter says

      October 18, 2021 at 10:44 am

      I just love anything with roasted pumpkin. it takes on such a wonderful flavor. This soup sounds delish!

      Reply
    4. Heather Perine says

      October 18, 2021 at 10:40 am

      OH man this soup is calling my name! I've never tried making a pumpkin soup before, usually stick to like butternut squash so I'm excited to try this version!

      Reply
    5. Gina says

      October 18, 2021 at 10:16 am

      Love how this soup is basically made in the oven! So much extra flavor from roasting and it's so easy!

      Reply
    6. Joeann Purcell says

      September 25, 2021 at 11:48 am

      I made this tonight and OMG it is amazing. I love the flavours, it all gels nicely

      Reply
      • Kate Ford says

        September 27, 2021 at 9:16 am

        That's great to hear, thanks so much x

        Reply
    7. Mandy says

      November 03, 2020 at 6:11 pm

      This sounds incredibly delicious and I’m very impressed with your dad’s pumpkin growing!

      Reply
    8. Nic | Nic's Adventures & Bakes says

      November 03, 2020 at 11:51 am

      Thanks for sharing, this soup looks a lovely way to use up the pumpkin left over 🙂

      Reply
    9. Eb Gargano | Easy Peasy Foodie says

      November 02, 2020 at 4:46 pm

      This looks so good! I am a huge fan of pumpkin soup. Eb 🙂

      Reply
    10. Chloe Edges says

      November 02, 2020 at 1:00 am

      You had me at pumpkin and then you had me again at garlic! Sounds delicious 🙂

      Reply
    11. Rebecca - Glutarama says

      October 30, 2020 at 8:58 pm

      I ADORE the sound of this Pumpkin Soup recipe. The paprika is a wonderful addition. I will certainly be giving this a go as I have a glut of pumpkin puree at the moment.

      Reply
      • Kate Ford says

        November 01, 2020 at 10:01 am

        Thanks Rebecca! x

        Reply
    12. Camilla Hawkins says

      October 30, 2020 at 6:25 pm

      Your pumpkins soup looks divine and I bet it tastes amazing! Thank you for featuring my Pumpkin seeds😀

      Reply
      • Kate Ford says

        November 01, 2020 at 10:01 am

        Thanks Camilla x

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Kate. I'm on a mission to prove that vegan food can be every bit as delicious and decadent as its non-vegan equivalent! Read more →

    > FOLLOW

    Subscribe now to never miss a new recipe & receive a free copy of my vegan meal plan!

    > POPULAR RECIPES

    • Tuscan Bean Stew
    • Roasted Pumpkin Soup with garlic and rosemary
    • Roasted Courgette Soup with peas & basil
    • Chestnut Mushroom Bourguignon

    > AS SEEN IN....

    > SEASONAL RECIPES

    • Vegan Toad in the Hole
    • Curried Parsnip Soup
    • Easy Vegan Carrot Cake
    • Vegan Apple Crumble

    Hi! I'm Kate. I'm on a mission to prove that vegan food can be every bit as delicious and decadent as its non-vegan equivalent! Read more →

    > FOLLOW

    Subscribe now to never miss a new recipe & receive a free copy of my vegan meal plan!

    > POPULAR RECIPES

    • Tuscan Bean Stew
    • Roasted Pumpkin Soup with garlic and rosemary
    • Roasted Courgette Soup with peas & basil
    • Chestnut Mushroom Bourguignon

    > AS SEEN IN....

    > SEASONAL RECIPES

    • Vegan Toad in the Hole
    • Curried Parsnip Soup
    • Easy Vegan Carrot Cake
    • Vegan Apple Crumble

    Footer

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About Me
    • Work with me

    ↑ back to top

    As an Amazon Associate I earn from qualifying purchases.

    COPYRIGHT © 2021 KATE FORD @ THE VEG SPACE | ALL RIGHTS RESERVED

    945 shares