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Warm, creamy, and packed with roasted goodness, this pumpkin soup is a seasonal delight. The pumpkin, tomatoes, onion, carrots, and garlic are roasted to perfection with rosemary, paprika, salt, and pepper, creating a deep, rich flavor. Blended with milk, chicken stock, and water, the soup becomes silky smooth and comforting. Perfectly bubbling and aromatic, it’s a dish that warms the soul.
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Preheat the oven to 200°C.
Roughly chop the pumpkin, tomatoes, onion, carrots, and garlic bulb.
Coat the chopped vegetables with olive oil, paprika, salt, and black pepper.
Add rosemary to the mix and spread everything evenly on a baking tray.
Roast in the oven for 1 hour until the vegetables are tender and slightly caramelized.
Transfer the roasted vegetables to a blender.
Add milk, chicken stock, and water to the blender and blend until smooth.
Pour the blended soup into a pot and heat over low flame until bubbling and aromatic.
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For a vegan version, replace chicken stock with vegetable stock and use plant-based milk.
If you prefer a thicker soup, reduce the amount of water or chicken stock.
Roasting the garlic bulb whole adds a mellow sweetness to the soup.
Can I use canned pumpkin instead of fresh?
Yes, you can use canned pumpkin, but roasting fresh pumpkin adds a deeper flavor.
How can I make the soup spicier?
Add a pinch of cayenne pepper or chili flakes to the seasoning before roasting.
Can I freeze the soup?
Yes, this soup freezes well. Store it in an airtight container for up to 3 months.
What can I serve with this soup?
Serve it with crusty bread or a side salad for a complete meal.
Can I use other herbs instead of rosemary?
Yes, thyme or sage would work well as substitutes for rosemary.
