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Roasted Pumpkin and Garlic Soup Recipe for Fall

A rich beautifully fresh roasted pumpkin and garlic soup with a dash of spice! Perfect for a cold Fall or Winter’s day


When this time of year rolls around, I start to crave all the warm things; cozy evenings by the fire with a hot cup of tea, big fluffy duvets and soft flannel sheets and homemade nutritious soups like this roasted pumpkin and garlic soup served with some crusty bread or crackers. Mmmm. 

roasted pumpkin and garlic soup recipe

Roasted Pumpkin & Garlic Soup Recipe

This yummy soup serves 4, can be easily doubled and is perfect for freezing in batches too!

Ingredients

  • 2 pounds of pumpkin of your choice
  • 4 cloves of fresh garlic (add more garlic if you prefer)
  • 1 teaspoon of curry powder
  • 3 ½ cups of vegetable stock of your choice
  • Salt & pepper to taste
  • ¼ cup of olive oil

Utensils

  • Chopping board
  • Sharp knife
  • Baking tray
  • Large saucepan
  • Blender or stick blender

Instructions

1. Preheat your oven to 390 degrees Fahrenheit / 200 degrees Celsius.

2. Peel your pumpkin and remove any seeds.

3. Cut your pumpkin into equal sized pieces.

4. Peel your garlic cloves.

5. Add your pumpkin and garlic to a roasting tray. Use two trays if you don’t have enough room. You don’t want the pumpkin to overlap.

6. Add your olive oil to the pumpkin and mix it so that all of the pumpkin has oil on it.

7. Cook for 35 – 40 minutes depending on your oven. Your pumpkin is perfect when it is starting to caramelize on the top (don’t let it burn!).

8. Transfer your pumpkin and garlic to a saucepan. 

9. Add in your vegetable stock (add extra stock if you prefer a runnier soup).

10. Add 1 teaspoon of curry powder.

11. Bring your soup to a boil and then let it simmer for 10 minutes.

12. Add your soup to a blender and blend until it is a smooth consistency. You can also use a stick/emulsion blender if you prefer.

13. Add salt and pepper to taste.

Serving Tips:

  • Add Greek yoghurt and herbs
  • Add croutons or crumbled cooked bacon for some crunch
  • Serve with crackers on the side

*This soup freezes well. It is recommended that your freeze in serving portions.

roasted pumpkin and garlic soup in bowl with croutons

Love garlic? Try our roasted garlic hummus recipe here. 

More Fall Soup Recipes

For more delicious fall soups, visit my blog friends to see their recipes. 

Easy Slow Cooker White Bean and Ham Soup by Ella Claire & Co. | Creamy Cauliflower Soup by Tidbits | Butternut Squash Minestrone by Nest of Posies | Light Creamy Mushroom Soup by The Chronicles of Home | Corn Chowder by On Sutton Place

Crockpot Chicken Noodle Soup by Live Laugh Rowe | Apple and Celeriac Soup by Inspired by Charm | Chicken Gnocchi Soup by Tidy Mom | Chicken and Dumplings by House 214 | French Onion Soup Bowls by Shabbyfufu

Sausage Tortellini Soup by My 100 Year Old Home | White Chicken Chili by Rooms For Rent | Roasted Pumpkin & Garlic Soup by Home Made Lovely | Healthy Halibut Chowder by Town and Country Living | Homemade Chicken Noodle Soup- Japanese Udon by Happy Happy Nester

Creamy Low-Carb Roasted Cauliflower Soup by Summer Adams | Dairy Free Cream of Broccoli Soup by Zevy Joy | Butternut Squash and Pear Soup by Nick + Alicia | Harvest Lentil Soup by French Country Cottage | Creamy Asparagus Soup with Bacon and Lime Creme Fraiche by My Sweet Savannah

Roasted Pumpkin & Garlic Soup

Roasted Pumpkin & Garlic Soup

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Additional Time: 5 minutes
Total Time: 1 hour 10 minutes

A rich beautifully fresh pumpkin soup with a dash of spice! Perfect for a cold Fall or Winter’s day.

Ingredients

  • 2 pounds of pumpkin of your choice
  • 4 cloves of fresh garlic (add more garlic if you prefer)
  • 1 teaspoon of curry powder
  • 3 ½ cups of vegetable stock of your choice
  • Salt & pepper to taste
  • ¼ cup of olive oil
  • Chopping board
  • Sharp knife
  • Baking tray
  • Large saucepan
  • Blender or stick blender

Instructions

  1. Preheat your oven to 390 degrees Fahrenheit / 200 degrees Celsius
  2. Peel your pumpkin and remove any seeds
  3. Cut your pumpkin into equal sized pieces
  4. Peel your garlic cloves
  5. Add your pumpkin and garlic to a roasting tray. Use two trays if you don’t have enough room. You don’t want the pumpkin to overlap
  6. Add your garlic cloves to the tray (whole)
  7. Add your olive oil to the pumpkin and mix it so that all of the pumpkin has oil on it
  8. Cook for 35 – 40 minutes depending on your oven. Your pumpkin is perfect when it is starting to caramelize on the top (don’t let it burn!).
  9. Transfer your pumpkin and garlic to a saucepan
  10. Add in your vegetable stock (add extra stock if you prefer a runnier soup)
  11. Add 1 teaspoon of curry powder
  12. Bring your soup to a boil and then let it simmer for 10 minutes
  13. Add your soup to a blender and blend until it is a smooth consistency. You can also use a stick blender if you prefer
  14. Add salt and pepper to taste

Notes

Serving Tips:
-Add Greek yoghurt and herbs
-Add croutons for some crunch
-Serve with crackers on the side

*This soup freezes well. It is recommended that your freeze in serving portions.

roasted pumpkin and garlic soup

Are you a fan of warm soup? How about this roasted pumpkin and garlic soup?

I'd love it if you'd share:

I'd love to chat with you in the comments!

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