How to make creamy pumpkin soup in just 30 minutes

Not all pumpkin soups are created equal, and this is why this is the best out there; 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 here yet, and I’ve already made five different pumpkin soups. I don’t know if I’m over-achieving, or just far too enthusiastic about soup season being upon is. The truth is that I’ve been trying to figure out what makes the best pumpkin soup, and how can it be done in the fastest time possible. And by George, I think I’ve nailed it.

You can see from my photo of the ingredients I used, I went for the pre-chopped pumpkin. This is a shortcut, a sneaky hack if you will, and definitely not necessary for the success of this soup. I think it’s super handy to keep in the freezer to use for salads, soups, and stews, and in this instance roast pumpkin soup. It worked well and made it extra speedy. If you have time, buying fresh pumpkin is also a great way to go – it’s more affordable too.

roasting tray ready for the oven

How to make roast pumpkin soup

To get cracking, preheat the oven to 200ºC while you prepare everything.

I popped the pumpkin (which is pre-chopped into 1cm cubes), garlic (still in the skin) and quartered red onion onto a tray, along with some olive oil, and roasted it in the oven. I didn’t mind that my tray was crowded because I wasn’t looking to brown the pumpkin, only cook it through. You can separate it and get a bit more colour, if you choose.

All roasted and ready to blend

After roasting everything for around 30 minutes, I popped the pumpkin and onion into a blender, and squeezed the garlic out of the skins in as well. Add two cups of chicken stock, and 1/2 cup of sour cream. Blend until super smooth. Season to taste, and serve immediately.

Roast pumpkin soup in a saucepan

Roast pumpkin soup

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Roast pumpkin soup

  • Author: fatmumslim
  • Total Time: 35 minutes
  • Yield: 4 1x



1kg pumpkin, chopped

2 red onions, peeled and quartered

10 garlic cloves, unpeeled

2 tablespoons olive oil

2 cups chicken stock

1/2 cup sour cream


1. Preheat oven to 200ºC. Onto a tray, place the pumpkin, onion, garlic, and oil. Toss to combine.

2. Roast for 30 minutes, or until the pumpkin is tender. Into a blender, place the pumpkin and onion, and squeeze the garlic out of the skins (and discard the skins). Add the chicken stock and sour cream. Process until smooth. Season to taste, and serve.

  • Prep Time: 5
  • Cook Time: 30
  • Category: Soup

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