Not all pumpkin soups are created equal, and this is why this is the best; it’s roasted. Roast pumpkin soup can be whipped up for a speedy mid-week dinner jam-packed with delicious flavour.
It’s not even winter yet, and I’ve already made five different pumpkin soups. I don’t know if I’m overachieving or just way too enthusiastic about soup season. 😂 The truth? I’ve been on a mission to figure out what makes the best pumpkin soup — and how to do it in the fastest time possible. And, well, I think I’ve cracked it.
If you peek at the photo of my ingredients, you’ll spot my shortcut: pre-chopped frozen pumpkin. It’s my sneaky little hack that makes things extra speedy. Totally optional, of course — fresh pumpkin works beautifully too (and is usually more budget-friendly). But I love having frozen pumpkin stashed in the freezer. It’s handy for salads, stews, soups… and especially this roast pumpkin soup.
Why you’ll love this recipe as much as I do
🥣 It’s quick and easy. Roasting adds loads of flavour with minimal effort — and the blender does the rest. You’ll have soup on the table in under 40 minutes.
🎃 Cheeky frozen pumpkin hack. Don’t feel like peeling and chopping? Use pre-chopped frozen pumpkin to save time (and your fingers!).
🧄 Big flavour, little fuss. Roasting the garlic in its skin brings out that mellow, sweet flavour without any fancy steps.
🧺 One tray, one blender. Less mess, less cleanup. Perfect for busy weeknights or when you’re running on low energy (or low sleep).
🍞 Pairs perfectly with toasties. Let’s be honest, the real magic is dipping a cheesy toastie into this creamy goodness.
How to make speedy roast pumpkin soup
Time needed: 30 minutes
- Roast your veggies
Preheat your oven to 200ºC. On a large baking tray, place the chopped pumpkin, quartered red onion, and garlic cloves (leave the skins on). Drizzle with olive oil and give it a gentle toss to coat. Roast for 30 minutes, or until the pumpkin is golden and tender.
- Blend it all up
Once roasted, transfer the pumpkin and onion to a blender. Squeeze the garlic cloves out of their skins (they’ll be soft and buttery) and add them in too — discard the skins. Pour in the chicken stock and sour cream, then blend until smooth and creamy.
- Season and serve
Give it a taste and season with salt and pepper as needed. If your soup is a little thick, you can add a splash more stock or hot water to get it to your perfect consistency. Serve warm, with crusty bread or cheesy toasties on the side.
30 minute creamy roast pumpkin soup
Ingredients
1 red onion, quartered
1kg pumpkin, chopped into 2cm cubes (to save time you can use frozen, pre-chopped pumpkin)
3 garlic cloves, skin on
2 tbs olive oil
2 cups of chicken stock
1/2 cup sour cream
Salt and pepper, to season
Instructions
- Preheat the oven to 200ºC.
- Onto a large oven tray, place the red onion, garlic and chopped pumpkin. Drizzle with the oil.
- Place into the oven and roast for 30 minutes, or until the pumpkin is tender.
- Place the pumpkin and onion into a blender. Squeezed the garlic out of the skins into the blender as well, discard the skins. Add two cups of chicken stock, and 1/2 cup of sour cream. Blend until smooth. Season with salt and pepper.
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