Stacey’s Roast Pumpkin Soup – My Favourite Winter Recipe

There’s nothing quite like a bowl of homemade soup to warm you from the inside out. This roast pumpkin soup is my go-to every winter—it’s rich, full of flavour, and just a little bit special thanks to the addition of roasted capsicum and fresh coriander. I’ve been making it for years, and it’s always a hit with family and friends (especially when served with warm, soft, buttered rolls for dipping). I hope you enjoy it as much as I do!

Ingredients

  • Half a large butternut pumpkin (or equivalent), peeled and chopped
  • 1 small potato, peeled and chopped
  • 1 small brown onion, peeled and quartered
  • 1 whole red capsicum
  • Olive oil
  • 2–3 cups chicken stock (or vegetable stock if preferred)
  • A small handful of fresh coriander (to taste)
  • Salt and pepper to season
  • Optional: cream or coconut milk for swirling on top

Instructions

  1. Preheat your oven to 200°C (fan forced).
  2. Place the pumpkin, potato, and onion on a baking tray. Drizzle with olive oil, season with salt and pepper, and toss to coat.
  3. Place the whole capsicum on a separate tray or in a corner of the same tray.
  4. Roast everything in the oven for around 45-60 minutes, until the vegetables are tender and golden, some lightly burnt edges are even better. The capsicum should be blackened in spots and collapsed.
  5. Once the capsicum is cool enough to handle, peel off the skin and remove the seeds.
  6. Add all the roasted vegetables to a blender or pot with the chicken stock and coriander. Blend until smooth (use a stick blender if working in a pot).
  7. Adjust seasoning with extra salt and pepper, and add more stock if you prefer a thinner consistency.
  8. Reheat gently on the stove before serving.

To Serve

Ladle into bowls and serve hot with fresh, soft buttered rolls on the side. Add a swirl of cream or coconut milk for extra indulgence.

Stacey's Tip

This soup freezes beautifully, so I always make a big batch and keep a few portions ready for easy winter lunches. The roasted capsicum adds a lovely depth of flavour—don’t skip it!

I love sharing little comforts like this with you—whether it’s a cosy cardigan or a homemade soup recipe. Let me know if you give it a try, and feel free to share your own winter favourites with me too.

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9 comments

Hi Stacey, cooked the soup yesterday. I thought my pumpkin soup was tasty but your soup much nicer. Thanks for the share😋

Donna

I’m off now to buy pumpkin etc. Will let you know.

Ann Johnson

Your pumpkin soup recipe sounds delicious. I’ve made something very similar to yours minus the capsicum but I shall try cooking it your way and can’t wait to try it. Thanks for sharing your recipe 😊

Helga Smith

The soup sounds lovely and will cook it in a couple of days. I love cooking soup in the winter it leave a yummy smell all through the house and is very warming down here in VIC. Looking forward to the Spring garments also.

Margaret Hart

Love the addition of roasted capsicum, my recipe is virtually the same but I will add the capsicum next time! Thank you xx

Carmel Thomas

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