We're making this roasted pumpkin soup all winter long

Name: Roasted pumpkin and vegetable soup recipe
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 8
Ingredients: 1kg pumpkin, peeled, cut into 4cm chunks; 2 (700g total) large swedes, peeled, cut into 4cm chunks; 2 (250g total) large carrots, cut into 4cm chunks; 125ml olive oil; 1 large onion, chopped; 3 garlic cloves, smashed; 20.00 ml finely chopped thyme; 1.5l vegetable stock; 1/2 bread loaf, torn into chunks; 1 bunch chives, finely chopped; Sour cream, to serve

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by Lucy Nunes

Delicious Team

Mar 10, 2026

Roasting the vegies brings out their natural sweetness. We used pumpkin, swede and carrot, but use what’s on offer at the market. Celeriac or parsnip would also work beautifully.

1kg pumpkin, peeled, cut into 4cm chunks
2 (700g total) large swedes, peeled, cut into 4cm chunks
2 (250g total) large carrots, cut into 4cm chunks
1/2 cup (125ml) extra virgin olive oil
1 large onion, chopped
3 garlic cloves, smashed
1 tbs finely chopped thyme
6 cups (1.5L) vegetable stock
1/2 bread loaf, torn into chunks
1 bunch chives, finely chopped
Sour cream, to serve

Method

1.

Preheat oven to 220°C/200°C fan-forced.
2.

Line a large baking tray with baking paper. Place pumpkin, swede and carrot on prepared tray. Drizzle with 1/4 cup (60ml) oil, season and toss to coat, then arrange in a single layer. Roast for 1 hour, tossing halfway, until soft and caramelised.
3.

Heat 2 tbs oil in a large saucepan that has a lid over medium heat. Cook onion, garlic and thyme, stirring occasionally, for 5 minutes, or until softened. Add roasted vegetables and any pan juices along with stock and 1 cup (250ml) water. Bring to the boil over high heat, then reduce heat to medium-low and cook, covered, for 45 minutes. Remove from heat and use a stick blender to whiz until smooth. Check seasoning and texture, adding a little boiling water if you prefer a thinner soup.
4.

Meanwhile, place bread on a baking tray and drizzle with remaining 1 tbs oil. Season with salt flakes and toss to coat. Bake for 8-10 minutes, until golden and crisp. Set aside to cool.
5.

Ladle soup into bowls and serve topped with croutons, chives and a dollop of sour cream.