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Comforting Roasted Pumpkin Soup


This Roasted Pumpkin Soup is packed with flavour and can be served as both a starter or main course. The bright orange colour makes it perfect for autumn or gloomy days, when you want to feel warm and cosy!

roasted pumpkin soup

How to make this delicious Roasted Pumpkin Soup?

This recipe couldn’t be easier! All you need to do is place pumpkin, garlic, onion and tomato on a baking tray with generous drizzle of olive oil, some spices and seasonings. Then roast it in the oven until flesh is nice and soft. Transfer roasted veggies into a tall container and blend it until smooth along with remaining juices, vegetable broth and fresh ginger. After that, I like to heat it up in the saucepan to make sure that flavours are distributed evenly. Add double cream (or dairy-free cream) and that’s it! It’s ready to enjoy.

roasted pumpkin soup

This simple yet cosy recipe will fill your kitchen with warm inviting aroma. Roasted pumpkin soup is the perfect dish for a dinner party or any other occasion. Super easy to make, this soup will definitely impress your guests! You can also serve it with roasted garlic cheesy bread for an extra garlic twist!

This recipe makes 2 large servings perfect as a main dish.

Please let me know how your Roasted Pumpkin Soup turn out in the comments! I love hearing from you.

Comforting Roasted Pumpkin Soup

Recipe by Magda | yummytitbitsCourse: Lunch, Soups, DinnerDifficulty: Easy


Total time




  • Roasted Pumpkin Soup:
  • 1 sweet cooking pumpkin or butternut squash (approx. 1 kg)

  • 1 small head garlic, cut the top off

  • 1 large onion, halved

  • 1 large vine tomato, halved

  • 4 tbsp extra virgin olive oil

  • spices: 1 tsp smoked paprika powder, pinch of cayenne pepper, 1/4 tsp ground nutmeg, 1/4 tsp ground turmeric

  • salt and ground black pepper, to taste

  • 400 ml vegetable broth

  • 150 ml double (heavy) cream or dairy-free cream

  • 1 tsp fresh ginger, peeled and finely grated

  • 1 tsp chilli flakes or pumpkin seeds, for topping

  • Grilled Cheese Sandwich:
  • 4 slices sourdough bread

  • 2 slices cheddar cheese

  • 50 g mozzarella cheese, grated

  • 3 tbsp olive oil or unsalted butter


  • Roasted Pumpkin Soup:
  • Preheat oven to 2000C. Halve the pumpkin and scoop out the seeds. Slice each pumpkin halve in quarters. Line in a baking tray along with garlic, onion and tomato. Drizzle with olive oil. Add spices and season with salt and pepper. Roast for about 40 minutes until flesh is soft.
  • Remove from the oven. Peel or scoop the pumpkin flesh into a tall container. Add onion, tomato and squeeze garlic cloves. Pour juices remaining from roasting and vegetable broth, then add fresh ginger. Blend using a hand blender until smooth.
  • Transfer into a saucepan and heat over medium heat until hot and bubbly, stirring constantly. Remove from the heat. Add cream and combine. Taste and adjust salt and pepper if needed.
  • Pour into two serving bowls. Add splash of cream on top, chilli flakes and/or pumpkin seeds.
  • Grilled Cheese Sandwich:
  • Between two slices of sourdough place cheddar and mozzarella cheese. Assemble as a sandwich.
  • Toast on a large frying pan on olive oil or butter on both sides until golden brown and crispy.
  • Serve with Roasted Pumpkin Soup. Enjoy!


  • You can easily make this soup vegan by using olive oil and dairy-free or coconut cream.

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roasted pumpkin soup

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