Warm your stomach and delight your taste buds with this yummy recipe. This family favourite is full of flavour; the roast pumpkin and creamy texture creates a classic winter dinner that everyone will love. Combine this soup with warm bread, chopped chives or crispy bacon to truly treat yourself. 

Bless you Lucy, from Bake Play Smile, for this beautiful recipe.


2 kg butternut pumpkin see notes

1 brown onion peeled and quartered

Sea salt and pepper to season

2 tablespoons (30g) olive oil

3 cups (750g) vegetable stock liquid

⅓ cup (125g) cream, see notes

Crispy bacon, cream and crusty bread to serve


  1. Preheat the oven to 200 degrees celsius (180 fan forced).
  2. Cut the pumpkin into large pieces (and remove the seeds and skin) and place onto a large flat baking tray (approximately 30cm X 40cm) along with the quartered onion. 
  3. Drizzle with olive oil and season with salt and pepper. Bake for 35-40 minutes or until the pumpkin is soft.
  4. Place the pumpkin and onion into a saucepan and allow to cool slightly.
  5. Add 1 cup of vegetable stock liquid and blend with a stick blender (a normal blender or a Thermomix can be used in place of the stick blender).
  6. Add the remaining 2 cups, one at a time, blending in between each addition.
  7. Add the cream and gently stir through. 
  8. Bring the soup in a saucepan to a low simmer until heated through.
  9. Optional: Serve with crispy bacon, extra cream and crusty buttered bread.