Make the most of the pumpkin season with this creamy Roasted Pumpkin Soup that has a chilli kick. It's a heart-warming soup full of Fall flavours, so cosy and comforting, and very easy to make with a handful of ingredients. Serve it with crusty bread or croutons, and you have the best comfort food for a rainy day.

It really wouldn't be Fall without the heart-warming, comforting earthy flavours of pumpkin. If you want to bring autumnal vibes to your kitchen, you really must roast a pumpkin, it's so easy, but you get such a satisfying feeling.
Whenever I roast a pumpkin, I try my best to put it to good use and create lots of delicious dishes, but most of the time I end up eating it just as it is, it's so good! And very filling too!
But if you happen to have any roasted pumpkin left, this soup is the best recipe to come up with, it's soul-warming, full of goodness, and really nourishing too.
Gorgeous Fall days, full of colourful leaves and blue skies don't happen very often in the Isle of Man, but you do get lots of grey, bleak and rather chilly days. And this soup is perfect for such weather, it warms you up inside and out in no time!
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Ingredients used

- roasted pumpkin - I used 4 roasted pumpkin wedges left from a medium-sized pumpkin that I has roasted the previous day. It's about 2 cups of pumpkin puree.
- cream - double cream in the UK, or heavy cream in the US - adds so much richness and creaminess to the soup, I highly recommend you using it
- stock / broth - I went for chicken stock for a richer flavour, I usually go for Knorr Stock Pot that I dissolve in hot water, it's absolutely brilliant!
- onion - frying the onion brings a lovely touch to the soup, not to skip this step!
- oil - for frying I prefer a neutral oil like sunflower or vegetable oil
- salt & pepper- to taste
- chilli flakes - add a bit of heat and coziness to the soup, you can also garnish the soup with air fryer pumpkin seeds
Easy swaps
If you make this soup outside the pumpkin season, but you still love the idea of a nourishing cozy soup, try swapping pumpkin for butternut squash or sweet potatoes, you still get a lovely soup full of Fall flavours.
For a vegetarian version, replace the chicken stock with vegetarian stock, and for a vegan soup, swap the dairy cream for a plant-based pouring cream.
Step-by-step photos and instructions
- heat up the oil in a large pan
- add the peeled and chopped onion, season it with a pinch of salt, and fry it until golden
- add the roasted pumpkin cut into chunks, and give it a good stir
- pour over the stock and mix again
- place a lid on and leave the soup to simmer for 5 minutes
- have the cream ready in a small bowl - add one tablespoon of the hot soup liquid to the cream and mix very well, repeat a few times
- now add the cream to the soup, and give it a stir

- let the soup simmer for a further 2-3 minutes
- use a hand blender to blend the soup to a smooth texture
- season the soup with salt and pepper to taste and garnish with chilly flakes and cream

Expert tips
If you don't have any roasted pumpkin, but only an uncooked pumpkin and you don't really have much time on your hands for roasting it, you can make the soup with fresh pumpkin too.
Peel and chop the pumpkin into cubes, you will need 2 cups of cubed pumpkin to get the same amount of soup. You will probably need a bit more stock as well, as the pumpkin will cook for longer until it becomes tender, so more liquid will be absorbed.
The main difference will be in the taste, the roasted pumpkin adds more natural sweetness and a slight caramelisation to the soup compared to the fresh pumpkin.
It is crucial to temper the cream before adding it to the hot soup in order to avoid it curdling. 3-4 tablespoons of hot liquid added to the cream should be enough.
Other cosy pumpkin dinners

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Roasted Pumpkin Soup
Ingredients
- 4 wedges of roasted pumpkin ( 2 cups of roasted pumpkin puree, see notes)
- 2 cups chicken stock / broth
- 1 small onion
- 2 tablespoon sunflower oil
- ¼ cup cream ( double cream / heavy cream)q
- 1 teaspoon coarse sea salt
- ¼ teaspoon ground black pepper
- 1 teaspoon chilli flakes
Instructions
- Heat up the oil in a large pan over a medium heat.
- Peel and chop the onion, and add it to the pan.
- Fry the onion until it's golden, then add the roasted pumpkin cut into chunks, and give it a good stir.
- Pour over the chicken stock, mix well, place a lid on the pan and leave it to simmer for 5 minutes.
- Reserve 1-2 tablespoons of cream for garnishing the soup, and have the remaining cream ready in a bowl - add one tablespoon of the hot soup liquid to the cream and mix well.
- Repeat 2-3 times until the cream is hot, then pour it into the soup.
- Give it a good stir, and let the soup simmer for 2-3 more minutes.
- Remove the soup from the heat, and use a hand blender to blend it to a smooth texture.
- Season the soup with salt and pepper.
- Garnish with chilli flakes and the reserved cream.
- Serve hot!
Video
Notes
- I had some leftover roasted pumpkin that I used for this soup, if you want to roast a pumpkin, it's best to cut it in half, scoop out all the seeds, then cut each half into wedges, it cuts down the roasting time considerably
- I roasted mine at 200 degrees Celsius (390 Fahrenheit) for 45 minutes, given that it was a medium-sized pumpkin, I got to use it for several dishes, including this soup
- If you don't have any roasted pumpkin, but only an uncooked pumpkin and you don't really have much time on your hands for roasting it, you can make the soup with fresh pumpkin too.
- Peel and chop the pumpkin into cubes, you will need 2 cups of cubed pumpkin to get the same amount of soup. You will probably need a bit more stock as well, as the pumpkin will cook for longer until it becomes tender, so more liquid will be absorbed.
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