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The Big Broth – Smoky Pumpkin Soup

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homemade smoky pumpin soup in a pan on a hessian cloth, bowl full of pumpkin soup swirled with yogurt and sprinkled with smoked paprika

A rich and comforting roasted pumpkin soup recipe. Perfect for warming up with on a cold day.

The Big Broth campaign

Centre Point would LOVE for you to be a souper trouper this November 2nd. Just sign up for THE BIG BROTH and for one day host a soup party!

You can host your party at home, at work – anywhere you can warm up a pan of soup really! 

You could challenge your family, friends or colleagues to cook up a delicious panful of soup, then gather around, top your soup with tasty bits and enjoy! Remember the more soup you serve the more money will be raised to help homeless young people. 

Smoky Pumpkin Soup Recipe for The Big Broth

We’ve been working on a delicious smoky pumpkin soup recipe that’s just perfect for the occasion! 

Roast Pumpkin Soup Ingredients

  • 4 cups of chopped pumpkin flesh – or use butternut squash
  • 3 carrots – peeled and sliced into batons
  • 2 leeks – sliced into chunks
  • 1 onion – sliced into wedges
  • 2 celery sticks – sliced into quarters
  • 2 tbs olive oil
  • 2 tsp smoked paprika
  • salt and pepper to season
  • 1 pint hot vegetable stock

How to make our easy pumpkin soup recipe

  • Preheat the oven to 200C
  • Add all the chopped vegetables to a roasting tin – drizzle over the olive oil, smoked paprika, salt and pepper. Get your hands in and toss everything together so it’s all nicely coated.
  • Roast in the oven for around 20 – 25 minutes or until tender and starting to brown.
  • Tip the roast vegetables into a blender – scrape all the brown bits and oil into the blender too – it adds to the flavour.
  • Blitz the soup whilst pouring hot vegetable stock into the blender bowl – add more stock if you like a smoother soup.
  • Once smooth – pour into a pan for serving.

Make Smoky Pumpkin Soup your way

  • Add spice with a freshly chopped chilli.
  • Add delicious toppings – smoky cheese, blue cheese, crispy croutons, crisp tortilla wedges, chopped nuts, a swirl of yogurt or soured cream.

How to serve Smoky Pumpkin Soup

  • Delicious autumn lunch – or take in a thermos and off out for an autumn picnic. 
  • Serve with crusty bread for dunking in .

Soup making not your thing?

You can still join in The Big Broth – head over to the supermarket and pick up a carton of Yorkshire Provenders The Big Broth soup. 

How to join in The Big Broth

Souper Troupers can register to be part of the first ever Soupathon and download a starter pack at: www.centrepoint.org.uk/bigbroth

Keep up to date with Centre Point and The Big Broth over on social media 

More delicious homemade vegetarian soup recipes to cook

  • broccoli soup with marmite served in blue bowls alongside a pile of grilled cheese sandwiches
  • bowl of homemade leek and potato soup sprinkled with chopped parsley and black pepper

Get loads of lunch recipes and ideas here

  • Broccoli and marmite soup – oh this is lush! Bright green broccoli soup with a hit of marmite. Serve with cheese on toast for dipping in.

NEED SOME FAMILY DINNER RECIPES INSPIRATION? 

Check out our meal planning here – it’s filled with recipes, meal planner tips and pre-filled printable meal plans weekly or seasonally. We’ve got hundreds of the BEST family recipes your whole family will LOVE!

Yield: Serves 4

Smoky Pumpkin Soup Recipe

homemade smoky pumpin soup in a pan on a hessian cloth, bowl full of pumpkin soup swirled with yogurt and sprinkled with smoked paprika

A delcious smoky pumpkin soup for Centre Point - The Big Broth campaign

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 4 cups of pumpkin flesh
  • 3 carrots - peeled and sliced 
  • 2 leeks - sliced 
  • 1 onion - peeled and sliced into wedges 
  • 2 celery sticks - sliced into quarters 
  • 2 tbs olive oil 
  • 2 tsp smoked paprika
  • salt - to season 
  • black pepper - to season 
  • 1 pint hot vegetable stock 

Instructions

  1. Preheat the oven to 200C
  2. Add all the chopped vegetables to a roasting tin - drizzle over the olive oil, smoked paprika, salt and pepper. Get your hands in and toss everything together so it's all nicely coated.
  3. Roast in the oven for around 20 minutes until tender and starting to brown.
  4. Tip the roast vegetables into a blender - scrape all the brown bits and oil into the blender too - it adds to the flavour.
  5. Blitz the soup whilst pouring hot vegetable stock into the blender bowl - add more stock if you like a smoother soup.
  6. Once smooth - pour into a pan for keeping warm on the hob.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 165Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 526mgCarbohydrates: 25gFiber: 6gSugar: 10gProtein: 3g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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© wendy
Cuisine: English / Category: Soup

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homemade smoky pumpin soup in a pan on a hessian cloth, bowl full of pumpkin soup swirled with yogurt and sprinkled with smoked paprika. Text overlay "delicious smoky pumpkin soup - advertisement feature recipe"

Love soup? Get all our delicious healthy soup recipes here

Disclosure – charity feature for Centre Point – The Big Broth campaign. For full details of my disclosure policy please read here.

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