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You are here: Home / Recipes / Mains / Roasted Pumpkin Soup (without cream)

16/05/2022

Roasted Pumpkin Soup (without cream)

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An easy recipe for roasted pumpkin soup without cream. From scratch and perfect for sharing, this classic recipe makes a super creamy and smooth pumpkin soup, no cream required. Beef stock, milk, butter, and delicious roasted pumpkins create a silky soup that’s perfect for the cooler season.

A white cup of pumpkin soup on a green plate, cosy scene.
Roasted Pumpkin Soup | caroha.com

A nourishing bowl of warming pumpkin soup makes a great lunch or simple dinner on a busy day. Roasted pumpkins offer flavor and comfort galore and make an incredibly creamy soup.

If you have an abundance of pumpkins, you can easily double or triple the recipe and freeze portions for the winter months ahead.

Check out the following recipes that celebrate other cozy Fall or Autumn-inspired flavors: Stewed Apples and Pears and German Plum Cake.

Follow the links below to jump straight to the section:

  1. Substitutions
  2. Tips
  3. Serving
  4. Recipe
  5. FAQ

Substitutions

  • Pumpkins – Crown pumpkins or butternut squash work best as they create a creamy texture and sweet flavor.
  • Beef stock – I use beef stock for a hearty flavor but you can substitute it with chicken or vegetable stock.
  • Seasoning – I prefer to keep it fairly simple and season the pumpkin soup with salt, pepper, sage, and a bay leaf. To add more flavor and depth you can add ginger, cumin, and fresh herbs.
A moody scene of pumpkins, leaves and pinecones
Pumpkins | caroha.com

Tips

  • Blender: I use an immersion blender to purée the soup but you can also use a blender – just make sure the steam can easily escape to avoid a mess.
  • Sharp knife – Sharp knives are always safer than blunt ones but when it comes to cutting larger pumpkins you need a large, sharp knife to avoid any accidents.
  • Double batching – You can easily double or triple the recipes depending on the number of pumpkins you have on hand. A large soup or stock pot will be the best for larger quantities.

Serving

Garnish the soup with freshly ground pepper, pumpkin seeds, and chili flakes. Some crispy bacon pieces add extra flavor and texture as well.

Toasted whey bread or my simple spelt bread are excellent sides and turn this fragrant soup into a wholesome meal. My easy cheese and bacon turnovers are great with this soup as well.

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Recipe

Two hands holding a white cup of pumpkin soup, cosy scene.

Roasted Pumpkin Soup (without cream)

Caro
An easy recipe for roasted pumpkin soup without cream. Homemade and perfect for sharing, this classic recipe includes beef stock, milk, butter, spices, and delicious roasted pumpkins of course.
5 from 2 votes
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Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Course Dinner
Cuisine American
Servings 4 servings
Calories 386 kcal

Ingredients
 
 

Roast Pumpkins

  • 2 medium crown pumpkins quartered
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper

Prepare Soup

  • 1 tbsp extra virgin olive oil
  • 1 brown onion diced
  • 1 potato peeled and diced
  • 2 carrots peeled and diced
  • 2 cloves garlic minced
  • 3 cups beef stock
  • 1 dried bay leaf
  • 1 tsp dried sage
  • 1 tbsp butter salted
  • 1/4 cup milk
  • Salt & Pepper

Garnish

  • Chilli flakes optional
  • Pumpkin seeds optional

Instructions
 

Roast Pumpkins

  • Preheat the oven to 180C/350F.
  • With a sharp knife, quarter the crown pumpkins.
    2 medium crown pumpkins
  • Add the pumpkin quarters to a baking tray and drizzle with olive oil, salt, and pepper. Roast them in the oven for 30 minutes.
    2 tbsp extra virgin olive oil, 1/2 tsp salt, 1/4 tsp pepper
  • Remove the pumpkins from the oven and let them cool. Remove the seeds and skins from the pumpkins and set them aside. You need 3 cups of roasted pumpkins for this recipe.

Prepare Soup

  • In a large pot, heat the olive oil and add diced onion, carrots, and potatoes. Cook them on high heat for 1-2 minutes. Add minced garlic and cook for another minute.
    1 tbsp extra virgin olive oil, 1 brown onion, 1 potato, 2 carrots, 2 cloves garlic
  • Add the beef stock, roasted pumpkins, bay leaf, and sage. Bring to a boil and lower the temperature. Let the soup simmer for 20 minutes.
    3 cups beef stock, 1 dried bay leaf, 1 tsp dried sage
  • Remove the pot from the stove and purée the soup with an immersion blender.
  • Add milk and butter, and season with salt and pepper to taste.
    1 tbsp butter, 1/4 cup milk, Salt & Pepper

Serving Suggestion

  • Garnish with chili flakes, pepper and pumpkin seeds and serve hot.
    Chilli flakes, Pumpkin seeds

Notes

If the soup is too thick, simply add extra beef stock.

Nutrition

Calories: 386kcalCarbohydrates: 62gProtein: 10gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 9mgSodium: 716mgPotassium: 2046mgFiber: 10gSugar: 13gVitamin A: 45076IUVitamin C: 94mgCalcium: 240mgIron: 4mg
Keyword Autumn, Easy Dinner, fall, Soup
Tried this recipe?Tag me @carohadotcom on Instagram!

FAQ

Can I freeze pumpkin soup?

Definitely! The soup is an excellent freezer staple and I suggest freezing smaller portions in freezer-proof containers to enjoy over a couple of months for maximum freshness.

How long can I keep the soup in the fridge?

You’d be lucky to have leftovers of this soup to store but it certainly keeps fresh for 3 days in the fridge.

The soup is too thick. What can I do?

Simply add additional beef stock if the soup is too thick for your liking.

Tagged With: Fall / Autumn, Soup

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