No other recipe says autumn as much as this roast pumpkin soup recipe. Its made with roast pumpkin flesh and roast chestnuts, which blend together to create a gorgeous, deep golden colour with a sweet and nutty taste. Make this soup in under an hour and enjoy all the goodness that autumn produce has to offer.
[feast_advanced_jump_to]
👩🏻🍳 Why make this recipe
Roasting a huge pumpkin and then turning it into soup is so, so satisfying, especially at this time of year when pumpkins are absolutely everywhere. With the nights drawing in and the weather turning colder its so nice to embrace the change and sit down to a warming bowl of homemade roast pumpkin soup.
Pumpkin and chestnuts are such a wonderful combination and it works so well here. Once the two ingredients have been roasted and then blended together they create a sweet and creamy flavour. A delightful earthiness comes from the pumpkin with a smokey taste in the background from the roast chestnuts.
🥘 Ingredients
To make this roast pumpkin soup for 4 people you will need:
Ingredient notes
Pumpkin: The good old pumpkin is actually a type of winter squash and so any variety of winter squash will work well here. So if you're fresh out of pumpkins, substitute with butternut squash. Use either 2 small squash or 1 medium squash.
Alternatively, if you want to make this soup in double quick time, you can use 2 tins of pumpkin puree.
Chestnuts: This recipe uses raw shelled chestnuts, which need to be roasted and the shells removed. See how to roast chestnuts for instructions. However, if you prefer you can buy and use pre cooked chestnuts with the shells removed (this will be quicker and easier, but I do enjoying roasting chestnuts myself at this time of year!)
If you can't get hold of any chestnuts, replace with nuts of a similar flavour such as hazelnuts or pecans.
Cream: The cream in this recipe is completely optional. I love to add it in right at the end to lighten up the soup and to make it super creamy. However, the chestnuts alone provide a creaminess to this soup. So if you want to keep things a little healthier, just remove the cream.
🔪 Step by step instructions
If you are roasting your own chestnuts make sure you prepare these first before starting the recipe. See 'How to roast chestnuts' post. Alternatively use pre roasted and de shelled chestnuts.
- Pre heat the oven to 200°C (400°F). Use a large knife to halve the pumpkin(s), then scoop out and discard the seeds. Place the pumpkin halves on a baking tray and rub the flesh with a little oil
- Place the pumpkins into the oven and bake for 30 minutes or until soft. (Soft when a knife will easily press into the flesh)
- Meanwhile, chop and fry onions in a large pan until soft. (TIP: use a large pan to give your self plenty of room for all the ingredients and then space to hand blend).
- Remove the roast pumpkin from the oven and allow to cool slightly then peel or slice off the skin. Chop up the flesh and add to the onions along with chopped roasted chestnuts.
![A collage of four step by step images of how to make the first part of the pumpkin soup recipe. 1. prepare pumpkin, 2. roast pumpkin, 3. fry onions, 4. add roast pumpkin and chopped chestnuts to onions.]()
- Next add the sage, oregano, stock cubes and salt and pepper.
- Add around 800ml of boiled water to the pan then stir together well.
- Use a hand blender or transfer the soup to a blending machine and blend until smooth.
- Stir in the cream then serve with extra cream, pumpkin seeds and a sprinkle of parsley.
![Second 4 step by step instruction images for making pumpkin soup: 5. add spices, 6. add stock, 7. blend, 8. add cream.]()
❓ Frequently asked questions
If you plan to freeze this soup, make sure to leave out the cream. Dairy products don't freeze and reheat well, so leave out the cream and add this in later when you have defrosted and reheated.
Once the soup is made (minus the cream) leave to cool then transfer to sealable containers and freeze for up to 3 months. Defrost on the side overnight the reheat in a pan over a low heat until just simmering. Do not boil.
Firstly, roasting pumpkin intensifies the flavour and caramelised the natural sugars in the flesh. Secondly, its far easier to remove the skin and slice up the flesh once roasted, rather than try to do it raw.
This recipe uses herbs and chestnuts. However, if you would prefer a spiced pumpkin soup recipe just replace the sage and oregano with coriander and cumin.
🍂 Other Autumn recipes
- Tuscan Ribollita Soup
- Cauliflower cheese
- Yorkshire Parkin Recipe
- Pumpkin and date muffins
- Leek and Potato Soup
- Plum and rhubarb crumble
- Apple crumble
If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!
📖 Recipe
Roast Pumpkin Soup with Chestnuts
Equipment
- Baking trays for roasting pumpkin and chestnuts
- Extra large pan for making soup
- Hand blender or blending machine
Ingredients
- 2 tablespoon oil
- 2 small or 1 medium pumpkin or 2 tins of pumpkin puree
- 2 onions peeled and diced
- 400 g raw shells on chestnuts or 200g cooked de-shelled chestnuts
- 1 teaspoon oregano
- 1 teaspoon sage
- 2 vegetable stock cubes
- Salt and pepper
- 800 ml boiling water
- 250 ml single cream
- Pumpkin seeds and chopped parsley to serve
Instructions
- If you are roasting your own chestnuts make sure you prepare these first before starting the recipe. See 'How to roast chestnuts' post. Alternatively use pre roasted and de shelled chestnuts. Roughly chop up roasted chestnuts before adding to the recipe.
- Pre heat the oven to 200°C (400°F). Use a large knife to halve the pumpkin(s), then scoop out and discard the seeds. Place the pumpkin halves on a baking tray and rub the flesh with 1 tablespoon oil
- Place the pumpkins into the oven and bake for 30 minutes or until soft. (Soft when a knife will easily press into the flesh)
- Meanwhile, chop and fry onions in 1 tablespoon oil a large pan until soft. (TIP: use a large pan to give your self plenty of room for all the ingredients and then space to hand blend).
- When the pumpkin is cooked, remove from the oven and allow to cool slightly then peel or slice off the skin. Chop up the pumpkin flesh and add to the onions along with chopped roasted chestnuts.
- Next add the sage, oregano, stock cubes and salt and pepper.
- Add around 800ml of boiled water to the pan then stir together well.
- Use a hand blender or transfer the soup to a blending machine and blend until smooth. (Note: if soup needs reheating after blending, return to the pan and heat to a gentle simmer. Do not boil.)
- Stir in the cream then serve with extra cream, pumpkin seeds and a sprinkle of parsley.
Notes
- Pumpkins can be replaced with any kind of winter squash or if you’re in a rush and don’t have time to roast the squash you can use 2 tins of pumpkin puree instead.
- If you can’t get hold of raw chestnuts or don’t have the to roast them you an replace with re-cooked and shelled chestnuts. Or completely replace chestnuts with hazelnuts or pecans.
- For a healthier version leave out the cream
Nutrition
This post was first published in October 2017. Updated in October 2020 with an improved recipe, new images, new step-by-step photos and new recipe tips & FAQs.
The post Roast Pumpkin Soup with Chestnuts appeared first on ProperFoodie.