Roasted Pumpkin Soup

Here in Hong Kong, we’ve had on/off thunderstorms all week – we’re talking 90% humidity. Which most definitely called for a cozy soup night!

I’ve only in recent years turned Mr. dB onto pumpkin and decided to take full advantage of that by making a delicious roasted pumpkin soup. I’ve originally created this recipe with oven-roasted pumpkin and a pressure cooker but if you don’t have one, or don’t have the time to roast the veggies, I’ve created a couple of shortcuts to get the same richness.

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Tips and Tricks:

Toppings: I can’t help myself, I always add extras. For this recipe, I added a couple of spoons of chimichurri for a little spicy kick, though Mr. dB opted for some sunflower and pumpkin seeds.

To get that lovely smoothness, and to be good and filling, I chose to include one sweet and one regular potato – but you can easily switch these around: 2 sweet potatoes, 1 sweet and one cup of cauliflower… The fennel is entirely optional, I just love the stuff.

Don’t forget something crunchy or chunky to dunk! If you’re after a healthier option, my toasted flatbreads work really well for soup.

Roasted Pumpkin Soup

Pumpkin and a medley of delicious vegetables blitzed into a bowl of nutritious comfort – which just happens to be vegan, too!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dinner
Keyword: Dairy-free, Healthy soup, Pumpkin, Pumpkin soup, Roasted Vegetables, Soup, Vegan, Vegetarian
Servings: 4 people

Equipment

  • Large soup pot
  • Baking tray (optional)
  • Pressure cooker (optional)
  • Stick blender (or potato masher!)

Ingredients

  • 500+ g Pumpkin or butternut squash, raw
  • 1 Sweet potato, medium
  • 1 Potato, medium Or go for 2 sweet potatoes / substitute 1 cup cauliflower
  • 1 Carrot, large
  • 2 Brown onions Or 1 if you're not as mad for onions as Mr. dB!
  • 2 Garlic cloves
  • 2-4 Ea. fresh rosemary and thyme stems
  • 1 tsp Paprika (sweet)
  • 1-2 cups Vegetable stock Or substitute water
  • Olive oil
  • Coarse sea salt & black pepper

Optional

  • 1 Fennel, bulb

To Serve

  • Bread or crackers for dunking A necessity in my opinion
  • Pumpkin/sunflower seeds Optional
  • Fresh parsley/spinach, finely chopped Optional
  • Chimichurri for a little kick Optional

Instructions

Prep.

  • If oven-roasting, preheat oven to 180C/360F fan / 200C/390F / Gas Mark 6.
  • Wash any veggies that need it. Remove the skin from the pumpkin and scrape out any seeds, particularly stringy bits from the centre.
  • Peel the onions and garlic – I also peel the sweet potato and carrot but this is just down to my preference.
  • Chop the pumpkin, onions, carrot, potatoes (or cauliflower) and fennel if using into large chunks – if using a stove, chop into 1" cubes; if using a pressure cooker, you can chop into larger wedges. Crush and roughly chop the garlic cloves.
  • Toss the pumpkin, garlic cloves, half of your fresh herbs and one onion in 1-2 tbsp olive oil; season with salt and pepper.

Oven roast + pressure-cooker method:

  • Toss the pumpkin, garlic cloves, half of your fresh herbs and one onion in 1-2 tbsp olive oil; season with salt and pepper.
  • Line a roasting tray with a baking mat/foil; add your tossed veggies and cook for 15 minutes.
  • Discard the fresh herbs, turn the veggies over and roast for another 30 minutes (turning veggies after 15 mins).
  • In the bowl of your pressure cooker, combine your roasted and fresh ingredients, seasonings and 1 cups of stock. Seal the lid, ensuring the valve is fully closed, and cook under high pressure for 15 minutes.
  • When the timer is finished, quick release the pressure and open the lid. Carefully pour out 1 cup of liquid from the pot and use a stick blender or potato masher to create a soup – you can use the excess stock you've just collected to loosen the soup if is it too thick for your preference.
  • Serve as it comes or with some nuts/seeds or fresh parsley for a little extra flavour/texture – but definitely with something to dunk!

Oven-roast + stove top method:

  • Toss the pumpkin, garlic cloves, half of your fresh herbs and one onion in 1-2 tbsp olive oil; season with salt and pepper.
  • Line a roasting tray with a baking mat/foil; add your tossed veggies and cook for 15 minutes.
  • Discard the fresh herbs, turn the veggies over and roast for another 30 minutes (turning veggies after 15 mins).
  • Into a large soup pot, combine your roasted and fresh ingredients, seasonings and 2 cups of stock. Bring to a boil then reduce the heat to low and simmer for 30 minutes / until the vegetables are all softened and breaking down.
  • Using a stick blender (or a masher if you don't have a blender) blitz until you have a good consistency.
  • Serve as it comes or with some nuts/seeds or fresh parsley for a little extra flavour/texture – but definitely with something to dunk!

Stove-top only:

  • Heat 2 tbsp olive oil in your soup pot; add your pumpkin, half of your fresh herbs and one onion and gently brown. When almost done, add your garlic cloves and keep the veg. moving for 1 minute longer.
  • Discard the herbs.
  • If completing the cook on the stove, add the remaining vegetables/herbs and 2 cups of stock, bring to a simmer and reduce the heat to low. Cover with a lid and cook for 30 minutes until the vegetables are all soft and breaking down, stirring occasionally. Add extra stock if needed.
  • Taste mid-way to adjust salt and pepper seasoning to taste.
  • Using a stick blender (or a masher if you don't have a blender) blitz until you have a good consistency.
  • Serve as it comes or with some nuts/seeds or fresh parsley for a little extra flavour/texture – but definitely with something to dunk!

Pressure cooker only:

  • Set your cooker onto the 'sear' function. Add in 2 tbsp of olive oil and brown your pumpkin, half of your fresh herbs and one onion. When almost done, add your garlic cloves and keep the veg. moving for 30 seconds longer.
  • Turn off the heat and discard the herbs.
  • On top of the browned veggies, add your fresh ingredients, seasonings and 1 cup of stock. Seal the lid, ensuring the valve is fully closed, and cook under high pressure for 15 minutes.
  • When the timer is finished, quick release the pressure and open the lid. Carefully pour out 1 cup of liquid from the pot and use a stick blender or potato masher to create a soup – you can use the excess stock you've just collected to loosen the soup if is it too thick for your preference.
  • Serve as it comes or with some nuts/seeds or fresh parsley for a little extra flavour/texture – but definitely with something to dunk!

We would love to hear what you think of our dish.

Please leave a comment below, or if you’ve given this or another dish a whirl, please tag us on FacebookInstagram or Pinterest so we can see your hard work!

Author: thedbkitchen

Niche-free recipes, created out of a pure love of food, by home cook Carmel de Bedin (that’s me!). Genuine, accessible dishes tried and taste-tested by a couple of food nerds who truly love a good meal.

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