Roasted Pumpkin Soup
A silky, roasted pumpkin soup bursting with autumn flavors. Packed with fiber, plant-based protein, and heart-healthy fats, it’s easy to make and perfect for quick weeknight dinners or meal prep. Aromatic roasted garlic, smoked paprika, and rosemary elevate this creamy, low-saturated-fat soup.
Equipment
- 1 roasting tin (large)
- 1 knife and chopping board
- 1 blender or hand blender
- 1 wooden spoon (or spatula)
- 1 Measuring cup and spoons
Ingredients
- 1 kg pumpkin peeled and chopped
- 3 medium carrots peeled and sliced
- 1 onion peeled and sliced
- 1 stick celery finely sliced
- 2 garlic cloves whole in skin
- 2 tbsp rapeseed or sunflower oil
- 1 sprig rosemary
- 1 tsp smoked paprika
- 750 ml vegetable stock
- 1 tbsp tomato purée
- 4 tbsp dairy-free cream
- Salt and black pepper to taste
Instructions
- Preheat the Oven: Begin by setting your oven to 200°C (fan) / 400°F / Gas Mark 6. Preheating ensures that your vegetables roast evenly and develop a rich, caramelized flavor. While the oven warms, prepare your ingredients so everything is ready to go straight in.
- Prepare the Pumpkin: Take your pumpkin and cut it into quarters. Carefully remove the seeds and stringy fibers, then slice away the tough skin. Cut the pumpkin flesh into uniform chunks, roughly 3-4 cm in size, to ensure even roasting. Place these chunks into a large roasting tin, making sure there’s space for the other vegetables.
- Chop the Carrots, Onion, and Celery: Peel the carrots and slice them into similar-sized pieces as the pumpkin for even cooking. Peel the onion and slice it thinly, then finely slice the celery. Add all these prepared vegetables into the roasting tin with the pumpkin. This combination of root vegetables adds natural sweetness and depth to your soup.
- Prepare the Garlic and Herbs: Take your garlic cloves, leaving them in their skins for roasting. The skins protect the garlic, allowing the flesh to become soft and mellow in flavor. Add the whole garlic cloves to the roasting tin. Strip the leaves from the rosemary sprig, keeping the stalk for easy removal later, and add the leaves to the vegetables.
- Season and Oil the Vegetables: Drizzle 2 tablespoons of rapeseed or sunflower oil over the vegetables, then sprinkle in 1 teaspoon of smoked paprika, a pinch of salt, and freshly ground black pepper. Use a wooden spoon or spatula to toss everything together thoroughly, ensuring all vegetables are evenly coated in oil, herbs, and spices. This step is crucial for developing a rich, roasted flavor.
- Roast the Vegetables: Place the roasting tin in the preheated oven. Roast for approximately 30 minutes, or until the pumpkin and carrots are tender and lightly caramelized. The natural sugars in the vegetables will intensify, giving the soup a deep, comforting flavor. Halfway through, you can stir the vegetables gently to encourage even roasting.
- Prepare the Garlic for Blending: Once the vegetables are roasted, remove the tin from the oven. Locate the roasted garlic cloves, cut off their tips, and gently squeeze the soft, caramelized flesh back into the tin, discarding the skins. Remove and discard the rosemary stalk. This step ensures smooth texture and balanced flavor in the final soup.
- Blend the Soup Base: Transfer the roasted vegetables to a blender or use a hand blender directly in the roasting tin. Add 750 ml of vegetable stock, 1 tablespoon of tomato purée, and 4 tablespoons of dairy-free cream. Blend until completely smooth and creamy, ensuring there are no lumps and the soup has a silky consistency.
- Adjust Seasoning and Texture: Taste your soup and adjust the seasoning with additional salt and black pepper if needed. If the soup is too thick, add a little extra vegetable stock or water to reach your desired consistency. Stir thoroughly to combine all flavors.
- Serve and Garnish: Ladle the hot soup into bowls and, if desired, drizzle a little extra dairy-free cream on top or sprinkle with a few roasted pumpkin seeds for added texture. Serve immediately while warm. This soup pairs beautifully with crusty bread or a fresh side salad for a complete meal.
- Storage and Reheating (Optional): If making ahead, allow the soup to cool completely, then store in an airtight container in the fridge for up to 3 days or freeze for up to 1 month. Reheat gently on the stove, adding a splash of stock if needed to restore its creamy texture.
Notes
- For best results, use a cooking pumpkin or butternut squash instead of a large carving pumpkin, which can be watery.
- Roasting the vegetables slowly at a slightly lower temperature intensifies sweetness and flavor.
- Always remove the garlic skins before blending to ensure a smooth, creamy texture.
- This soup can be made vegan and dairy-free by using plant-based cream.
- Adjust the thickness by adding more or less vegetable stock according to preference.
- Leftovers reheat well and are perfect for meal prep.
- Garnish with pumpkin seeds, a drizzle of cream, or fresh herbs for extra flavor and presentation.
