Gluten FreeSugar FreeVegetarian

Roast Pumpkin Soup

5 from 5 reviews

An easy and delicious Roast Pumpkin Soup with sweet potato, and lightly scented with cinnamon. Roasting the vegetables first gives the soup more depth and flavour. I recommend making a double batch!



  1. Preheat the oven to 200°C (390°F).
  2. Peel the pumpkin and sweet potatoes and chop them into large chunks, about 5 cm (2 inches) in size.
  3. Peel the onion and cut it into quarter wedges.
  4. Place the vegetables onto a large baking tray lined with baking paper or foil.
  5. Drizzle the olive oil over the vegetables, and sprinkle over the ground cinnamon and freshly ground nutmeg.
  6. Roast the vegetables for about 1 hour until they are golden and cooked through.
  7. Bring 1 litre of vegetable or chicken stock to the boil.
  8. Place the roasted vegetables into a large saucepan, and pour over just enough stock to cover the vegetables.
  9. Bring the saucepan to a gentle simmer.
  10. Take the saucepan off the heat.
  11. Use a stick blender to purée the soup. Alternatively, purée the vegetables with some stock in a blender, though you will have to do this in a few batches.
  12. If the soup is a bit thick, add some more stock or hot water to thin out the soup to your liking.
  13. Heat the soup until it is gently simmering and taste for seasoning.

Kitchen Notes

I recently served this soup as a starter at a cocktail party and it was an instant hit. Poured into little espresso or coffee cups, they were a dainty surprise to our guests and it set the tone nicely for the canapés which followed. Allow guests to top up with a big jug of soup nearby.

Feel free to use pumpkin, sweet potatoes, butternut squash, or a combination.