There is nothing better than a nice hot pumpkin soup on a chilly autumn day. As soon as I see pumpkins arriving on supermarket shelves, I know that autumn is well and truly here. There are so many fantastic pumpkin recipes and ideas to choose from, but I have to say I look forward the most, to this warming homemade pumpkin soup each year. Making pumpkin soup in a massive batch is a great time saver as you can enjoy it over a few days. You can even add it to your kiddie’s thermos flasks for their school lunches.
What are the best pumpkins to use for soup?
There are lots of different types of pumpkins on sale, but which ones are the best for making soup? I love using sugar pumpkins, they are small and have a lot of flavor. Baby Pam, Autumn Gold, Ghost Rider, and Lumina are a few different pumpkins that can also be used in soup. If you only have the big carving pumpkins available, you can use those too, but the bigger pumpkins hold a little less flavor, so when you add in your herbs and spices you may want to add I little extra. I have used carving pumpkins myself and they taste great in soup. If it’s not pumpkin season where you are or you just can’t get hold of any pumpkins, you can swap it out and use butternut squash instead.
Can you freeze pumpkin soup?
The answer is yes and soup is super easy to freeze. Once you've made up a batch of this delicious pumpkin soup, wait for it to cool to room temperature. Transfer your soup to an airtight container, I always use glass Pyrex containers, as they are perfect for home freezing, not only that they are also heat resistant so you can use them to cook with too as they are microwave, oven, and freezer safe. But be sure to leave a little room at the top of the container for expansion. You can freeze soup for around 2-3 months.
Roasted Pumpkin Soup
- The first thing you’ll need to do to make this pumpkin soup is preheat your oven to 170°C or 340°F.
- Now grab your fresh pumpkin and chop it in half and remove the seeds (I always keep these for roasting later), then chop them into quarters.1.5 kg Pumpkin
- Drizzle over a little olive oil and add a pinch of salt to your pumpkin quarters.¼ tsp Salt, 1 tbsp Olive oil
- Place them on two baking sheets with the skin sides facing up.
- Roast the pumpkin for 1 hour, or until soft and slightly caramelized at the edges.
- While the pumpkin is roasting, roughly chop the onion, garlic, and carrot.2 whole Carrots, 3 cloves Garlic, 3 whole Medium red onions
- Grab a large saucepan and add in a little olive oil. Add in all your chopped vegetables, ¼ teaspoon of Cayenne pepper, ¼ of a teaspoon of salt, and a pinch of black pepper, and cook over a medium heat until soft, it should take about 10 minutes.¼ teaspoon Cayenne pepper, ¼ tsp Salt, Pinch Black pepper
- When the pumpkin is roasted and ready, peel off the skin and add it to your cooked vegetables.
- Add in your hot vegetable stock and blend together, you may want to add in more boiling water if you prefer a thinner consistency.1 Ltr Vegetable stock
- At this point your pumpkin soup is complete, ladle your soup into bowls, you can add a little cream or coconut milk to your soup just before you serve. Half my family like creamy soup and half doesn’t so I always leave it until I serve and stir it in at the end.Heavy Cream or coconut milk to top
You can add crushed chili flakes to this pumpkin soup recipe if you want to add a little spice to it.
You can also freeze this soup for up to 2-3 months.
If you like your soups creamy, why not stir in a little cream or coconut milk just before you serve the soup?