Roasted Pumpkin and Root Vegetable Soup

Ingredients

• 1.3 kg (3 pounds)fresh pumpkin, chopped into 2.5 cm (1-inch) cubes
• 1 largeonion, chopped
• 2 mediumcarrots, peeled and chopped
• 2 mediumparsnips, peeled and chopped
• 60 ml (1/4 cup) plus 1 tablespoonolive oil
• 1 teaspoonsalt
• 1/2 teaspoonground black pepper
• 36 g (1/3 cup)celery
• 114 g (1 cup)leek, white part only, chopped
• 164 g (1/3 cup)corn kernels
• 2 clovesgarlic, grated
• 1 1/2 teaspoonsground cumin
• 1 teaspoonground coriander
• 1 teaspoonmild curry powder
• A small gratingfresh nutmeg
• 1 litre (4 cups)vegetable stock or broth
• 1bay leaf
• 245 g (3/4 cup), optionalsour cream

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F).

2. 2

   Roast the vegetables

   Spread the pumpkin, onion, carrots and parsnips on a large baking tray. Drizzle with 60 ml (1/4 cup) olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper; mix well. Arrange in a single layer and roast for 30 minutes, until tender. Take the tray out of the oven and set it aside.

3. 3

   Soften the aromatics

   Heat 1 tablespoon olive oil in a large soup pan over a medium heat. Add the celery and leek and cook for 5 minutes, until softened. Add the corn and garlic and cook for 1 minute.

4. 4

   Simmer the soup

   Stir the cumin, coriander, curry powder and nutmeg into the pan. Cook for 2 minutes, stirring, until fragrant. Add the stock, roasted vegetables and bay leaf, then stir and bring to a simmer. Partially cover with a lid and simmer for 10 minutes.

5. 5

   Cool briefly

   Turn off the heat, remove the bay leaf and leave the soup to cool slightly for 10 minutes.

6. 6

   Blend and finish

   Blend the soup in a blender or with a hand-held blender until smooth. Return it to the pan, stir in the sour cream and heat over a low heat. Taste and add more salt or pepper if needed.

7. 7

   Serve warm

   Serve the soup warm.

What is roasted pumpkin and root vegetable soup?

This American-style vegetable soup brings together pumpkin, carrots and parsnips, then blends them with stock into a smooth, warming bowl. Roasting the vegetables before simmering gives them a deeper, sweeter flavour.

Cumin, coriander, mild curry powder and nutmeg add aromatic warmth without making the soup fiery. Sour cream is stirred in at the end for a richer, tangy finish, but it can be left out.

Nutrition and macros by portion

The nutrition label shows one serving as written: 136 calories, 5g protein, 16g carbs, 6g fat.

The pumpkin, carrots, parsnips and corn contribute most of the carbohydrates, while olive oil and optional sour cream provide much of the fat. The vegetables and stock contribute some protein, but this is not a particularly protein-rich soup; serve it with beans or a protein-rich side to make a more balanced plate.

Roasting for flavour

Cut the pumpkin, carrots and parsnips into similarly sized pieces so they become tender at roughly the same time. Spread them with the onion in a single layer; crowded vegetables can soften without roasting as well.

Check the vegetables at the end of the 30 minutes by piercing a larger piece with a knife. It should be tender enough to blend easily.

Building the spice base

Softening the celery and leek first gives the soup a savoury base. Add the corn and garlic only after those vegetables have cooked for 5 minutes, then give them their specified 1 minute.

Bloom the ground spices for 2 minutes before adding the stock. Stir continuously enough to distribute them, and avoid letting the garlic or spices catch on the pan.

Getting a smooth texture

Simmer the roasted vegetables in the stock for 10 minutes so the flavours come together and the vegetables are soft enough to purée. Remove the bay leaf before blending.

A hand-held blender lets you blend directly in the pan; for a jug blender, follow the appliance’s instructions and take care with hot liquid. Blend until no large pieces remain, then stir in the sour cream over a low heat.

Seasoning and serving

Taste after blending, when the flavours and texture are combined, and add salt or pepper if needed. The optional sour cream changes the finish, so season the soup after stirring it in.

Serve warm on its own or alongside bread for dipping. A crisp green salad also makes a fresh contrast to the soup’s soft, rounded texture.

Planning the cooking time

The oven does much of the work while the vegetables roast for 30 minutes, and the stovetop stages follow. Allow the listed 10 minutes for the soup to cool slightly before blending.

Prepare and chop the vegetables before you start roasting, so they are ready to add to the pan when the aromatics have cooked.

Recipe notes & tips

• Cut the pumpkin and root vegetables into evenly sized pieces for more even roasting.
• Use a large tray and leave space between the vegetables so they roast rather than steam.
• Keep stirring while the spices cook for 2 minutes to help prevent them catching.
• Remove the bay leaf before blending the soup.
• Add the sour cream over a low heat and avoid bringing the finished soup to a boil.
• Taste for salt and pepper after blending and adding the sour cream.

Variations

• Leave out the cream: Blend the soup without sour cream for a lighter, dairy-free finish.
• Use different squash: Replace the pumpkin with an equal amount of firm winter squash.
• Add chilli: Include a little chilli with the ground spices for more heat.
• Finish with herbs: Scatter chopped fresh parsley over each bowl just before serving.
• Make it chunkier: Blend only part of the soup and stir it back into the pan.

Common mistakes to avoid

• Crowded roasting tray: The vegetables may steam instead of roast; spread them in a single layer.
• Uneven vegetable pieces: Some may stay firm while others soften; cut them to similar sizes.
• Spices left unattended: They can catch in the pan; stir them for the full 2 minutes.
• Blending with the bay leaf: It can leave tough pieces in the soup; remove it before blending.
• Boiling after adding sour cream: The finish may become less smooth; heat gently over a low heat.
• Skipping the final taste: Seasoning can seem muted after blending; check and adjust salt and pepper before serving.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan, stirring occasionally, until hot throughout; avoid boiling, particularly if the sour cream has been added.

Frequently asked questions