pumpkin soup recipe

Whatever the time of year - leftover pumpkin needn't go to waste. This glorious soup is just one way to put it to use.

The wonderful thing about any squash is that, once slivered and roasted, it becomes soft, sweet and rich. That means there aren’t many dishes that wouldn’t benefit from some, and they can be used in a variety of dishes from salads to stews, and more besides.

Try, for example, tossing goat’s cheese, rocket, toasted pine nuts and diced roasted pumpkin through al dente pasta with a lug of olive oil – you might not have thought the combination of pasta and squash would work but it’s a firm favourite of mine.

It’s also a great way of fleshing out a vegetarian chilli or stew – simply roast in chunks and stir through before serving.

Honestly though, there’s nothing quite like a proper pumpkin soup. This one is an absolute basic from Maddie in our food team, and you can take it wherever you want with more spices, more ingredients and lovely toppings. Speaking of which, don’t forget to make the most of your pumpkin by roasting the seeds – they make a great topping for this soup.

Roasted pumpkin soup recipe

• 1.5kg edible pumpkin
• Olive oil
• 1 teaspoon dried chilli
• 1 tablespoon coriander seeds
• 1 large onion
• 3 cloves garlic
• 1 carrot
• 1 stick of celery
• 1 litre hot vegetable stock

Preheat the oven to 170°C/340°F. Half the pumpkin and remove the seeds (you can keep these for roasting), then chop into wedges. Place the pumpkin on two large baking trays and drizzle over a little olive oil. In a pestle and mortar, grind the chilli and coriander seeds with a pinch of salt until finely ground. Sprinkle the spices over the pumpkin with some black pepper. Roast the pumpkin for 1 hour, or until soft and slightly caramalised at the edges.

Meanwhile, roughly chop the onion, garlic, carrot and celery. Heat a lug of olive oil over a medium heat in a large saucepan then add the vegetables and cook for 15 minutes, or until soft and sweet but not coloured.

easy pumpkin soup blending

When the squash is ready, add to the pan with the hot stock. Blend with a stick blender, adding a little more water if you like a thinner consistency.

Ladle into bowls and add you favourite toppings.


easy pumpkin soup recipe


  • Pierre Bugeja

    At what point in time do you peel the pumpkin or remove its skin. looks like good ol Jimbo is adding skin as well

  • Polina Takila

    Great recipe! My pumpkin was ready in 30 min, I had my oven on high. It was so delicious I didn’t have to take the skin off. I also added a bit of cream at the end.

  • Deirdre Farrugia

    Wow this is pretty spicy! Next time less chilli lol!

  • Andy T

    wow people, does logic not suggest the term “edible pumpkin” implies that the skin and seeds have been removed and its just the flesh we’re using here?

  • Cassie

    I make this with butternut squash and it’s one of the best soups I have ever made! I add a bit more chilli on the butternut and some cumin before roasting. So beautiful and creamy!

  • Jade Morgan

    I’m a wally, I blended it and then ate it with the skin on!! What does that mean?

  • Andrew Rogers

    Not at all. In supermarkets you can buy either ‘edible’ or ‘carving’ pumpkins…saying ‘edible’ has nothing to do with whether it’s been skinned or de-seeded.

  • Steve Townsend

    This soup is really nice.

  • Hermine

    Do you remove the skin of the pumkin after it’s been roasted?

  • Lissa Shay

    Jamie is a big one for skin on if it is edible, that’s were a lot of nutrients are, so I would say the key is ‘edible’. If it’s edible leave it on and blend it thru, if not peel it. I’m trying this recipe today…sounds great!

  • rockz846

    I would say from looking closely at the photo that the skin is still on the pumpkin

  • Elise Fixsen

    How many servings do these quantities make? Thanks!

  • Annia Martínez (blackmamba)

    I added it one parsnip for twist and was great!

  • Natalie Gruber

    I would say about 4 portions, I made a little more and it was enough for 4 generous servings.

  • Natalie Gruber

    Super delicious. I substituted a part of the broth with coconut milk and added some cumin. Also, since I didn’t have sellery sticks, I used celeric root. awesome