By Akshara
March 25, 2026
Pumpkin soup has long been part of European home cooking, especially during cooler months when pumpkins are in season. Roasting the pumpkin before blending is a widely used technique that enhances its natural sweetness and adds depth. The soup is not only comforting but also rich in fibre, vitamin A and antioxidants, making it a wholesome addition to everyday meals.
2 cups pumpkin, peeled and cubed 1 onion chopped 3 garlic cloves 2 cups vegetable stock 2 tablespoons olive oil Salt and pepper Cream optional
Toss pumpkin with oil, salt and pepper and roast at 200°C for 25–30 minutes until soft and caramelised.
In a pot, sauté onion and garlic until translucent and lightly golden.
Add roasted pumpkin and stock, then simmer for 10 minutes to combine flavours.
Blend until smooth, adjusting consistency with more stock if needed.
Finish with cream if using and adjust seasoning before serving hot.