20 Jun Roasted Pumpkin Soup


Roasted Pumpkin Soup

20 June 2017

PREP. TIME: 15 MIN   -   COOK TIME: 60 MIN   -   SERVES: 4

This recipe is ever so simple, flavoursome, nutritious and comforting on a wintery day or evening. It requires only a few ingredients and will be on the table in less than an hour.  Serve with some fresh bread or hot toast and butter.

Recipe Template

Pumpkins in Melbourne are available throughout the year but their true season is Autumn to Winter, when their is a greater variety available and they are inexpensive.

Regular varieties such as Jap, Butternut or Queensland Blue pumpkins are all suitable to use to make a pumpkin soup.  Speak to the producer at your local farmers market or the fruiterer at your local store to learn of which they recommend.

I find that roasting the pumpkin and leek first renders a lovely rich flavour, and it reduces the chopping and peeling time. You can even roast the pumpkin unpeeled and remove the skin just before blending it.

If you cannot readily access leeks, replace them with brown or red onions.

Ideally you need to use a blender, a food processor or the fine blade on a vegetable moulie to get the desired smooth consistency for this soup.


1 - 1.5 kg Pumpkin - Jap, Butternut, Queensland Blue are all recommended

2 Leeks or onions

750 mls Water or chicken Stock

Salt and freshly ground black pepper

Creme Fraiche or Sour Cream

Chives or Parsley


Chopping board; Cooks knife; Soup pot; Blender or food processor or Vegetable mouli.


Step 1.

Preheat the oven to 220 C:

Step 2.

Prepare the Vegetables.

Roughly chop the pumpkin into relatively even size pieces.

If using leeks -  cut off the green leaves down to the white part of the leeks - discard these upper leaves.

Wash the leeks well - taking care to remove any grit from inside.

If using onions, rinse well, leave the skin on and chop in half.

Step 3.

Place a piece of baking paper on a baking tray.

Arrange the pumpkin, and the leeks or onion on the tray in a single layer.

Sprinkle with salt.

Bake for about 35 minutes.

The vegetables are cooked when a knife goes into them without resistance.

Remove the cooked vegetables from the oven.

Step 4.

Peel the skin from the pumpkin.

Place the cooked pumpkin into the blender.

Step 5.

Remove the outer leaves from the cooked leeks or the skin from the onions.

Place the leeks or onions without excess skin into the blender with the pumpkin.

Add the water or chicken stock.

Allow any excess steam to escape through the top of the blender before processing.

Blend on a high speed for about 1 minute.

Step 6.

Check the seasoning.

Add more salt and pepper as required.

Step 7.

To serve:

Gently reheat the soup.

Ladle into warmed bowls.

Add a spoonful of Creme Fraiche or Sour Cream and a sprinkle of chives.


Recipe by Elizabeth Peddey

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