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Our velvety sweet roasted pumpkin soup recipe means that you will never be at a loss with what to do with this wonderful vegetable ever again.

There is a bit of a sentimental tale behind our roasted pumpkin soup recipe. When our children were younger there was a beautifully illustrated book called ‘Pumpkin Soup’ by Helen Cooper and we had to read this book repeatedly. The story is about a squirrel, duck and a cat that make ‘pumpkin soup, the best you’d ever tasted’ – the pumpkin soup was made in an old white cabin deep in the woods.

Now we can’t think about roasted pumpkin soup without this lovely story popping into our heads. Admittedly there’s a bit of an altercation between the three animal friends over who has the most important role in the soup making process and the cat does need to be a little less precious but it’s still a delightful tale.

Pumpkin Soup flat lay

Our roasted pumpkin soup is delicious and we’ve combined roasted pumpkin and tomatoes with some tasty caramelised vegetables to create the least bland, gritty and not earthy pumpkin soup we’ve tasted.



What to do with your pumpkin waste

Yes, we do peel the pumpkin and remove the seeds before roasting it, but there are so many things you can do with these, personally, the peel goes on the compost heap and the ducks have a nibble on it and some of the seeds are washed and dried on a sheet of kitchen towel ready to grow next year. Alternatively, you can roast them in spices, or stick them on the compost heap. It’s up to you.

Roasted Pumpkin

Roasted Pumpkin Soup Recipe Tips

We’ve found the key with our soups is to slowly cook the vegetable base of the soup first – celery, leek, carrots, peppers and onion in the case of this pumpkin soup – and let them gently simmer in a little extra virgin olive oil until they are soft and lightly caramelised. This packs so much more flavour into any soup.

The pumpkin, garlic and tomatoes are roasted in the oven releasing all their wonderful sweetness. Then it’s a case of adding everything into the large pan on the hob, pouring in the liquid and simmering. Then blending and enjoying.



The roasted pumpkin soup can be enjoyed straight away, with a drizzle of cream and a few chilli flakes or stored in an airtight container for 3 or 4 days or frozen – we’d recommend freezing in portion sizes.



2 baking trays lined – 1 large, 1 medium

Greaseproof /baking paper

1 large pan

High powered blender (that can cope with hot soup) or a handheld stick blender


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Close up of roasted pumpkin soup bowls

Pumpkin Soup

  • Author: Healthy Twists
  • Cook Time: 90
  • Total Time: 1 hour 30 minutes
  • Yield: 6 1x


Velvety smooth and sweet roasted pumpkin soup.


  • 1 medium pumpkin, peeled with seeds removed and sliced into 2cm cubes
  • 3 cloves garlic
  • 6 salad tomatoes, halved and roasted
  • Extra virgin olive oil
  • 1 leek, sliced
  • 1 white onion, sliced
  • 2 carrots, sliced
  • 2 sticks of celery, sliced
  • 1 red pepper, sliced
  • 2 tablespoons maple syrup
  • 150ml double cream/vegan if required
  • 1 heaped teaspoon of vegetable bouillon stock or stock cube
  • 750ml boiled water
  • 500ml water
  • Salt & pepper

To serve

  • Chilli flakes
  • Plant-based cream
  • Fresh parsley


  1. Heat the oven to 190°C fan.
  2. Line the 2 baking trays.
  3. On the largest baking tray evenly spread out the pumpkin cubes, lightly drizzle with extra virgin olive oil and then rub the oil through the pumpkin using your hands, then spread them out.
  4. Tuck the garlic cloves in amongst the pumpkin cubes and place the tray in the oven on the top shelf and roast for 40 minutes. The pumpkin is cooked once you can poke a fork into it.
  5. Spread the tomatoes out on the smaller baking, lightly drizzle with oil and place in the oven on the middle shelf and roast for 35 minutes.
  6. Meanwhile add a tablespoon of extra virgin olive oil to a large pan, and place on a medium heat on the hob. Add the sliced onions, celery, leeks and carrot and simmer until the onions, leeks and celery have started to soften – after 10 minutes add the red pepper and stir through. Cook until the celery, leeks and onion are soft and lightly caramelised, and the carrots have started to soften.
  7. Stir regularly so the vegetables do not stick to the base of the pan.
  8. Once the pumpkin is roasted, add the pumpkin to the pan and squeeze the garlic out of its clove case into the pan.
  9. Remove the tomatoes from the oven, we tend to blend these to a smooth sauce at this point but our blender can cope with hot vegetables. We then add this to the pan – if your blender can’t hold hot vegetables, add the roasted tomatoes and juices straight to the pan.
  10. Roughly stir the vegetables together and then sprinkle over the bouillon and pour over the boiled water.
  11. Add a good pinch of salt and a good grind of pepper.
  12. Stir again and cook until all the vegetables are soft.
  13. Pour in the cream and stir again.
  14. Even with the size of our blender we have to blend the soup in 2 parts – we pour 200ml of water over each ½ of the soup to help the blender along. Once blended return the soup to the pan to heat through.
  15. Depending on how thick you like your soups, you might wish to thin the soup with more water. Simply add this to the pan and stir in, until the desired soup consistency is reached.


To serve the soup, ladle into bowls, drizzle with cream and a sprinkle of chilli flakes.

Store in an airtight container in the fridge for up to 3 days or freeze in portion sizes.

Keywords: pumpkin, soup, pumpkin soup, recipe

Roasted pumpkin soup bowls


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Spicy Chickpea Soup

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Easy Homemade Vegetable Soup

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