A simple roast pumpkin soup made with pumpkin, onion, garlic and chicken stock. Roasting the pumpkin gives it a deeper, slightly sweeter flavour, making the soup extra comforting.
FEATURED REVIEW
Yum, yum, and yum! Thanks Vicki.
I was a bit worried due to lack of cream/milk but I think it's the most delicious pumpkin soup I've eaten!
KERRY
This recipe is ideal for cosy days indoors when the weather is too cold and rainy to venture outside. There are quicker recipes for pumpkin soup that don't require roasting the pumpkin first; this version, however, tastes way better.
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Why You'll Love This Recipe
- Freezer-friendly.
- Just four ingredients (plus cream if using).
- Minimal prep time.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Pumpkin - any variety works well for this recipe.
- Onion - peeled and cut into quarters.
- Garlic - peeled.
- Chicken Stock - use low-sodium chicken stock or vegetable stock.
- Olive oil - for drizzling over the pumpkin just before roasting.
- Cream - optional. Stir in 100 ml of cream just before serving. You could also add a little milk.
Step-by-Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
Roast
Roast the pumpkin, onion and garlic in the oven for 30-40 minutes until soft.
Transfer
Transfer the cooked pumpkin, onion and garlic to the Thermomix bowl. Add the chicken stock.
Blend
Blend until smooth. Check the consistency and add a little stock or water if it's too thick. Take care when blending hot soup - hold the measuring cup firmly in place and increase the speed gradually.
Storage
Store the soup in an airtight container in the fridge for up to three days.
Pumpkin soup makes a wonderful standby freezer meal. Just transfer it to a zip-lock bag or airtight container. Label the bag and let it cool completely before placing it in the freezer.
Serving Suggestions
This soup makes 900ml, enough for 2 big bowls or 3 small bowls. I love serving it with my freshly baked Thermomix soft bread rolls.
📖 Recipe
Thermomix Roast Pumpkin Soup
Ingredients
- 750 g pumpkin cut into 3-4cm pieces
- 1 garlic clove peeled
- 1 onion peeled and cut into quarters
- 2 tablespoons olive oil
- 500 ml low sodium chicken stock or vegetable stock, note 1
- 100 ml cream optional
Instructions
- Preheat the oven to 200°C/400°F (180°C fan) and line a large baking tray with baking paper.
- Place the chopped pumpkin, onion, and garlic onto the baking tray, drizzle with olive oil, and roast in the oven for 30-40 minutes until soft.
- Transfer the cooked pumpkin, onion and garlic to the Thermomix bowl. Add the chicken stock and blend for 1 min/speed 8, gradually increasing the speed.
- Check seasoning and consistency. If it is too thick, add a little more stock or water and blend again for 30 sec/speed 8 until the desired consistency is reached.
- Heat the soup for 3 min/90°C/speed 3. Stir in the cream if using.
- Ladle the soup into bowls and serve with some bread rolls.
Anne says
Hi - I added some curry paste & a bit of orange rind to it - very yummy:)
Vicki says
Sounds awesome Anne! Vicki.
Kim Heath says
How many stock cubes do you use? I have a pumpkin ready to go!
Vicki says
Hi Kim, I use 2 stock cubes which makes up 500mls vegetable stock. Vicki.
Kerry Carter says
Vicki, I'm making it again tonight! That's why I'm back here looking for the recipe. I'll print it out this time. Thanks again. x
Kerry Carter says
Yum, yum, and yum! Thanks Vicki.
I was a bit worried due to lack of cream/milk but I think it's the most delicious pumpkin soup I've eaten!
Vicki says
Thank you for your lovely comment Kerry, I'm glad you enjoyed it xx