Easy Roast Pumpkin Soup

This pumpkin soup is so easy to make and full of flavour! This recipe will make enough for a family of 6 with leftovers. I like to double the recipe and freeze the other half in small batches for lazy nights or lunches.



  • 1/2 kent pumpkin (any will work) – cut into small chunks
  • 1 brown onion – cut into quarters
  • 2 carrots  – cut into chunks
  • 2 cloves garlic
  • 1 teaspoon smoked paprika
  • 1/2 cup thickened cream
  • 1/2 cup water
  • 1/2 teaspoon olive oil
  • salt & pepper


  1. Preheat oven to 180°C and line a flat baking tray with paper.
  2. Place all vegetables on a roasting tray, sprinkle with paprika and oil.
  3. Roast vegetables for around 40 – 60 minutes until vegetables have browned and caramelised. Time will depend on oven and size the vegetables have been cut.
  4. Allow pumpkin to cool slightly. Using a food processor, blitz all vegetables together until pureed. Slowly add the cream, water, salt and pepper. Mix until combined.
  5. You might have to add a little more water if you prefer your soup a bit thinner.
  6. Serve with crusty bread on the side and a dollop of cream.

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