Roasted Pumpkin Soup

Even though the days are bright and beautiful, there is a new yet lovely crispness to the air which really confirms the change from summer to autumn. With this change of season, its brings a desire all things comfy and cosy. With that feeling in mind we’ve pulled out our stock pot and used what was to hand in the garden – pumpkin!

A delicate and flavourful soup, brought to the next level by adding a savoury and sweet topping of Pink Lady apple and streaky bacon. We also roasting the pumpkin before putting it into the soup which brings a real depth of flavour to the soup.

Roasting pumpking in our stianless steel roasting pan

Feel free to substitute the pumpkin for butternut squash or similar and also this soup is a fabulous way for using up your carved pumpkin after Halloween! Though please make sure you have only carved it a day or 2 previous. Don’t forget you can also save your pumpkin seeds and roast them for a delicious snack. Check out our easy recipe here.

Written by Corin

Serves: 4
Prep time: 10 minutes (plus 20 minute wait time)
Cooking time: 35 minutes


For the soup:

  • Drizzle olive oil
  •  1 small pumpkin, seeds removed and chopped into eighths (approx 1.2-1.5kg of pumpkin flesh after seeds removed)
  • Salt and pepper to season
  • 2 additional tablespoons olive oil
  • 2 garlic gloves, peeled and chopped
  • 2 stalks celery, chopped
  • 2 carrots, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 4 cups/1 litre vegetable broth
  • 1 can 400ml unsweetened coconut milk

For the topping:

  • Drizzle olive oil
  • 1 onion, finely chopped
  • 1 large pink lady apple, chopped
  • 5 slices of bacon, chopped
  • 2 tablespoons of parsley, chopped


Cooking Method

For the soup:

  1. Preheat the oven to 160 F.
  2. Place pumpkin flesh side down on a roasting tray and drizzle with olive oil and a sprinkle of salt and pepper.
  3. Roast for 30 minutes or until the orange flesh of the pumpkin is easily pierced with a fork.
  4. Set aside to cool.
  5. When cool, removed the skin with your fingers or a small sharp knife. This should peel away easily. Chop in to small pieces
  6. Heat the additional olive oil in the stock pot over a medium heat and once it is shimmering add the garlic, carrots, onion, celery and parsnip. Cook for about 5 minutes, stirring often.
  7. Now add the pumpkin, warm stock and bring to a simmer. Cook for 10-15 minutes until the parsnip and carrot are cooked through.
  8. Remove the stock pot from the hob and let cool for a few minutes then using your hand blender or similar blend the soup until smooth.
  9. Return the stock pot to the hob over a low heat.
  10. Open the coconut milk and melt if necessary in the microwave, then add half to the soup keeping the remaining to drizzle over the soup as a garnish.

For the topping:

  1. In the non-stick frying pan, heat a generous drizzle of olive oil and once hot add the onion and bacon. Sauté for 5 to 10 minutes, until the bacon is crispy and the onions are soft and slightly caramelised at the edges.
  2. Add the apple and continue to sauté for 2 minutes stirring often.
  3. Remove from heat and add the chopped parsley, stirring and then serving on top of each bowl of pumpkin soup along with a drizzle of warmed coconut milk.

*Make it vegetarian/vegan – omit bacon in the topping



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