Roasted pumpkin soup

Roasted pumpkin soup

45 min
No matter the season, our roasted pumpkin soup offers the perfect warmth and the perfect flavours. This recipe combines sweet pumpkin with savoury roasted garlic and aromatic fresh herbs. Topped with spicy, crunchy chickpeas and a smooth swirl of crème fraiche, the pumpkin soup brings autumn to your table.
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https://www.arlafoods.co.uk/recipes/roasted-pumpkin-soup/

Instructions

Crispy chickpeas
  • Preheat the oven to 225 °C (fan-assisted oven)
  • Drain the chickpeas and rinse them in cold water.
  • Place the chickpeas on a baking tray lined with baking paper. Toss with olive oil and spices.
  • Bake in the oven for approximately 15 minutes. Remove and sprinkle with cheese, then return to the oven for an additional 5 minutes.
Roasted pumpkin soup
  • Cut the pumpkin in half, remove the seeds, and cut into smaller pieces.
  • Cut the large tomatoes and onions in half.
  • Place all vegetables and herbs on a baking tray lined with baking paper.
  • Drizzle with olive oil, season with salt and pepper, and roast in the oven at 225 °C for 20 minutes.
  • After roasting, turn off the oven and let the vegetables sit in the residual heat for 15 minutes.
  • Squeeze the roasted garlic out of its skin.
  • Transfer the vegetables to a pot, add the vegetable stock, and bring to a boil. Simmer for approximately 5 minutes.
  • Add basil leaves and double cream and blend the soup until smooth using an immersion blender. Heat through and season to taste.
  • Serve with crunchy chickpeas and a dollop of crème fraiche on top.
Enjoy!
Roast slowly for richer flavours

Slow-roast your pumpkin and vegetables for richer flavours. This caramelises their sugars, deepening the flavours and giving the soup a beautiful, golden hue. If possible, roast your pumpkin, tomatoes, onions, and garlic for longer than 30 minutes at a lower temperature for a sweeter, fuller flavour.

Store and reheat leftovers

For fresh-tasting roasted pumpkin soup, let it cool before pouring it into an airtight container. Store it in the fridge for up to 4 days. If you want to store it longer, freeze it in convenient portions using freezer bags or containers. To reheat the soup, warm it carefully on the stove or in the microwave, but do not let it boil. If you have frozen the soup, thaw it in the fridge before reheating it.

FAQ: Questions about roasted pumpkin soup

We have sorted through the top questions to help you make this recipe for roasted pumpkin soup with confidence.

What type of pumpkin is best for making roasted pumpkin soup?
Hokkaido pumpkin is best suited for roasted pumpkin soup, as it has denser flesh and will result in a richer and smoother consistency. Look for one that feels firm to the touch all around. The skin should be smooth and have a deep orange colour. Minor blemishes are okay, but avoid choosing one with cracks, punctures, or extensive bruising. It should feel heavy for its size, suggesting a good moisture content, which translates into a creamy texture once cooked. Alternatively, you can use butternut squash or canned pumpkin purée.
Can I make roasted pumpkin soup ahead of time?
Yes, you can prepare roasted pumpkin soup beforehand. After cooking, allow it to cool and keep it in the fridge for up to 3 days. If you need to store it for an extended period, simply pop it into the freezer, where it will keep well for up to 3 months.
How can I get a smooth consistency for my roasted pumpkin soup?
To get a smooth roasted pumpkin soup, blend the cooked ingredients until fully puréed. Use an immersion blender or a stand blender for a silkier and smoother result. It is important to let the soup cool down for a few minutes before using a blender to ensure that it is safe to handle and avoid any potential splattering. If any fibrous bits are left after blending, strain the mixture through a sieve for perfect smoothness.

Ingredients

Crispy chickpeas
Boiled chickpeas (400 grams)
1 cup
Olive oil
2 tbsp
Paprika
1 tsp
Ground chillies or cayenne pepper
¼ tsp
Arla® LactoFREE Cheddar Block and Maasdam cheese, grated Arla® LactoFREE Cheddar Block and Maasdam cheese, grated
100
Roasted pumpkin soup
Hokkaido pumpkins
400 g
Big tomatoes
4
Onions
2
Cherry tomatoes
400 g
Whole garlic
2
Fresh thyme or oregano sprigs
3
Olive oil
3 tbsp
Coarse salt
2 tsp
Freshly ground pepper
Vegetable stock
600 ml
Basil leaves
200 ml
Double cream
100 ml
Creme fraiche
100 ml
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Make a roasted pumpkin soup

Many of us enjoy the warm, comforting flavours and colours that the autumn season has to offer. And what better way to experience that than with a delicious roasted pumpkin soup? The inviting orange and brown hues, along with deep, sweet flavours, are sure to delight the senses in the best possible way. Luckily for you, you can easily recreate this soup at home using our recipe. It may require a few extra steps, but if you follow our instructions closely, you will have no problem making the soup.

If you are looking for more soup recipes to warm your belly, try the spiced pumpkin soup, classic pumpkin soup, delicious sweet potato soup, or classic potato soup.

A baked base of Hokkaido, tomato, onion, and herbs

The base for our soup consists of Hokkaido pumpkin, ripe tomatoes, fragrant onions, and fresh herbs. Roasting these ingredients caramelises their sugars, creating a sweet and savoury flavour. The Hokkaido also adds to the creamy texture, while the tomatoes introduce a subtle tanginess. They work wonderfully with the sweet and savoury baked onions. As the thyme and oregano release their oils, they infuse the soup with a fresh, herbaceous element.

Topped with crunchy chickpeas

Crunchy chickpeas add a delightful contrast to the smooth and creamy texture of the roasted pumpkin soup. We toss them in olive oil with paprika and just enough ground chilli to give them a subtle spicy note. After roasting, we sprinkle the chickpeas with a mix of mature cheddar and Maasdam cheese. This adds a nutty taste and gives the chickpeas a golden and crunchy touch. Simply scatter them over the soup and savour the delicious textures and flavours.

Enjoy as a luxurious lunch or a warming dinner

Invite guests over and serve our roasted pumpkin soup as a lavish lunch or a warming dinner. It is great as a humble starter to warm up the taste buds, but you can also pair it with various sides for a more filling meal. Enjoy it with crusty bread that you can dip into the soup to get every last bit, or pair it with a light salad with a bright vinaigrette. We especially enjoy presenting the soup as a luxurious weekend lunch for friends and family. It is a wonderful dish that will warm you through and through.

Ideas for varying the recipe

If you are looking to add some variety, consider including sweet peppers in your mix of roasted vegetables. Just like the other ingredients, the peppers will caramelise, resulting in a smoky and sweet flavour. If red peppers are unavailable, you can achieve a similar taste by adding a small amount of smoked paprika.

You also have the option of substituting the chickpea topping with toasted almonds or hazelnuts. Another simple yet delightful touch is the addition of croutons. Not only do they provide a satisfying crunch, but they also gradually soak up the soup, enriching the overall texture and flavour.

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