How to make roasted pumpkin soup from scratch

Roast a pumpkin with olive oil, salt and pepper, then simmer it with onion, garlic, potato and stock and blend into a silky soup. It suits beginners who want a cozy autumn meal. You need a blender, an oven and about an hour.

How to Make Pumpkin Soup (Step by Step) 🎃 | Cooking with Gill, by Cooking With Gill on YouTube. 1 min 1 s.

Video length
1 min 1 s
Time to do it
1 hour
Difficulty
Easy
Steps
9

What you need

Steps

  1. Heat the oven to 200°C. Cut the pumpkin in half, scoop out the seeds with a spoon and cut the flesh into chunks.

  2. Toss the pumpkin chunks with olive oil, salt and pepper and spread them on a baking tray in one layer.

  3. Roast for about 25 minutes until the edges are golden and caramelized. Turn the pieces once halfway.

  4. While the pumpkin roasts, chop the onion and garlic and peel and dice the potato.

  5. Warm a little olive oil in a large pot and sauté the onion and garlic until soft, about 5 minutes.

  6. Add the roasted pumpkin, potato, vegetable stock and a pinch of nutmeg. Simmer for 15 minutes until the potato is tender.

  7. Blend the soup until silky smooth. Do it in batches and vent the lid so hot steam can escape.

  8. Stir in a splash of cream, taste and add more salt and pepper if needed.

  9. Serve hot with toasted pumpkin seeds, a drizzle of olive oil and crusty bread.

Tips and common mistakes

Use a pumpkin variety bred for eating, not a carving pumpkin, for better flavor.

Let the soup cool slightly before blending and never fill the blender more than halfway.

If the soup is too thick, loosen it with a little extra stock or water.

Toast the pumpkin seeds in a dry pan for a few minutes for a crunchy topping.

Questions

Can I use butternut squash instead of pumpkin?

Yes. Butternut squash works well and often gives a smoother, sweeter soup. Roast it the same way.

How do I make the soup without cream?

Leave the cream out or use coconut milk for a dairy-free version. The roasted pumpkin still gives it a rich texture.

How long does pumpkin soup keep?

Store it in a sealed container in the fridge for up to 3 days. Reheat gently on the stove and stir well.

This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.

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