Pumpkin Soup Recipe

Pumpkin Soup Recipe: A Bowl Full of Autumn Flavour

As the vibrant greens of summer give way to the spectacular tapestry of golds, reds, and russets, there is an undeniable shift in the kitchen. Autumn is more than just a season; it’s a feeling. It’s the crisp scent of woodsmoke on the air, the comforting crackle of a fire, and the irresistible urge to trade light salads for hearty, warming comfort food.

This change calls for one iconic dish: Homemade Pumpkin Soup. Forget the thinly spiced, watery versions; this recipe is designed to be a luxurious, velvety experience, capturing the very essence of seasonal flavour you crave during this time of year.

Why This Roasted Pumpkin Soup is Your Ideal Autumn Recipe

In the quest for the perfect creamy squash recipe, many simply boil their pumpkin. We elevate the flavour by roasting it, which caramelises the natural sugars and creates a deep, nutty richness that cannot be achieved any other way. By roasting the pumpkin and garlic together, you lock in an irresistible sweetness and depth before the soup even hits the hob.

This is the quintessential easy homemade soup that celebrates the abundance of the autumn harvest. It takes the simple, earthy flavour of the pumpkin and blends it with savoury aromatics and just a hint of warm spices (nutmeg, ginger, and a touch of smoked paprika) to create a bright, beautiful orange bowl that perfectly mirrors the colours outside your window.

The Perfect Seasonal Starter

Whether you're hosting a supper party, a cosy bonfire night gathering, or simply seeking a comforting mid-week meal, this soup delivers. Topped with a stylish swirl of crème fraîche, crunchy toasted pumpkin seeds (pepitas), and a light sprinkle of chilli flakes (just like the stunning picture that inspired this recipe!), it is a show-stopping appetizer or a fulfilling main course. It pairs perfectly with crusty sourdough bread and a glass of robust red wine. It’s truly the taste of a British autumn in a bowl.

For the Soup Base

• 1 medium (approx. $1.4\text{ kg}$) Pie Pumpkin (or Butternut/Kabocha Squash)
• 1 medium Yellow Onion, roughly chopped
• 4 whole, unpeeled Garlic Cloves
• $4-5$ cups ($1.2\text{ - }1.4\text{ litres}$) Vegetable or Chicken Stock
• $1/2$ cup ($120\text{ ml}$) Double Cream or Coconut Milk
• $2$ tablespoons Olive Oil
• $1/2$ teaspoon Ground Ginger
• $1/4$ teaspoon Ground Nutmeg
• $1/2$ teaspoon Smoked Paprika
• Sea Salt and Black Pepper to taste

For the Garnish (as Pictured)

• $60\text{g}$ Toasted Pumpkin Seeds (Pepitas)
• Crème Fraîche or Double Cream for swirling
• A pinch of Chilli Flakes or Aleppo Pepper
• Fresh Herbs (e.g., Chives, Microgreens) for colour
• Crusty Bread or Croutons for serving