This soup is flavoured with roasted garlic and onion, which I roast alongside the pumpkin in the oven – and you could even mix it up and add your favourite spices (see my suggestions below). It also freezes beautifully, so make a big batch to keep on hand for busy days when you want a bowl of something comforting in a hurry. I like to top the soup with a dollop of sour cream, finely chopped chives and chilli flakes and serve some crusty sourdough bread on the side. I’ve also provided ideas for some crunchy soup toppers for added texture. You can find this recipe in my cookbook, The Simple Dinner Edit, which is a collection of 80 easy, delicious dinner ideas and time-saving tips and available to order now.
What can I serve with Toasty Roasted Pumpkin Soup?
Serve with crusty bread, Freezer Friendly Garlic Bread, Cheesy Pull-Apart Garlic Bread or just good old-fashioned cheese on toast or a toasted (grilled) cheese sandwich.
Are there any spice variations?
If you want to add some spice, try adding one of these spice blends to the pumpkin before baking: For a spicy kick – 1 tbsp garam masala, 1 tbsp ground coriander, 1 tbsp cumin and ½ tsp dried chilli flakes (red pepper flakes). For a mild curry twist – 1 tbsp curry powder. A toasty, warming blend – 1 tsp cinnamon, ½ tsp nutmeg, ½ tsp ground ginger.
Soup toppers – for extra flavour and crunch!
These delicious, crispy toppers are fantastic on this pumpkin soup. But you can use them for other soups, to jazz up salads or whenever you want a little extra flavour and texture. Toasted pepitas (pumpkin seeds) – Toasted pepitas add a gorgeous crunch and nutty flavour to pumpkin soup. Toast 1 cup (150 g) of raw shelled pepitas in a dry frying pan until golden brown and season with ½ tsp of salt before sprinkling on your soup. Chorizo crumb – Finely dice chorizo and cook it in a dry frying pan until crispy. Crumble it onto your soup to add a smoky, spicy flavour-bomb. Crispy bacon bits – Fry bacon until crispy in a dry pan and crumble it over the top of your soup. Add a little maple syrup if you like. Spiced chickpeas – Add a hit of protein by topping your soup with some roasted, spiced chickpeas. Preheat the oven to 200°C (400°F) (conventional). Drain and rinse a can of chickpeas, then pour them onto a baking tray lined with baking paper (parchment paper). Pat dry with a paper towel and sprinkle with ½ tsp of sea salt and ½ tsp each of cumin and sweet paprika. Drizzle with 1–2 tbsp of olive oil, toss to coat and roast for 20–30 minutes or until the chickpeas are crispy to your liking, shaking the tray halfway through cooking time. Sprinkle the roasted chickpeas on the pumpkin soup.
Watch how to make Toasty Roasted Pumpkin Soup
What are some other easy, comforting vegetarian dishes?
If you are looking for warming, satisfying vegetarian recipes, I’m sure you’ll love these:Minestrone Soup (just make this one with vegetable stock instead of chicken)Mediterranean Risoni (Orzo)Eggplant and Tomato PastaShakshukaSpinach & Ricotta Tortellini with Creamy Tomato Sauce 5 from 3 reviews
Sourdough bread, sliced, to serve (optional) Sour cream (optional) Chives, roughly chopped (optional) Chilli flakes (red pepper flakes) (optional)
Note 2 – If the pumpkin is still hard at the end of 11/2 hours, cook, covered, in 20-minute intervals until it is soft.
MAKE AHEAD
Refrigerate for up to 3 days. Freeze for up to 3 months. Thaw completely overnight in the fridge. Reheat on the stovetop or in the microwave.
LEFTOVERS
Refrigerate for up to 3 days. Freeze for up to 3 months. Thaw completely overnight in the fridge. Reheat on the stovetop or in the microwave.
