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Roasted Butternut Pumpkin Soup w/ Crunchy Maple Croutons

September 19, 2011

Roasted Butternut Pumpkin Soup w/ Crunchy Maple Croutons

The last few days here in the southeast corner of Queensland have felt just like summer. It seems mother-nature has decided we’re not getting spring this year; the weekend was hot and hazy and yep every little bit like summer.

So it may seem strange that I turned on the oven and cooked up this super warming roasted butternut pumpkin soup. And I admit it is a little strange but, after a long weekend visiting family and friends in Brisbane, both Cam and I felt like a nice big bowl of yummy comfort Sunday food. Pumpkin soup being one of our absolute favourites I was inspired by my brother Tim’s recent tales of mouthwatering homemade roasted pumpkin soup and decided it was high time to try something similar.

This simple roasted butternut pumpkin soup recipe is easy to prepare with only a few tasty ingredients. The crunchy maple croutons adding that something special to what is essentially a really effortless vegetarian recipe.

I found a lovely butternut pumpkin at our local farm store and teamed this with purple garlic and red onion all roasted to sweet golden deliciousness before being transformed into a rich creamy soup. For the croutons I used a lovely multigrain loaf that had pumpkin seeds scatted over the crust. Try to find something similar or a lovely dark rye would also work beautifully for the sweet crunchy croutons.

Enjoy this vegetarian soup as a warming meal or a lovely entrée to serve to guests. It looks beautiful and is full of amazingly comforting and delicious flavours!!

Roasted Butternut Pumpkin Soup w/ Crunchy Maple Croutons

Crunchy Maple Croutons

Preparation time: 8 minutes // Serves 2–4

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  • 4 thick slices of multi-grain or rye bread, diced into cubes
  • 1 tbs maple syrup
  • 2 tbs olive oil
  • ½ tsp paprika

Toss the cubes of bread with the maple syrup, olive oil, paprika and ground salt and pepper until evenly coated.

Heat a good fryingpan over a medium heat, add the cubes of bread and fry for 3-4 minutes tossing the pan frequently until crunchy and golden on all sides.

Remove from the pan and set aside on absorbent paper until the soup is ready.

Roasted Butternut Pumpkin Soup

Preparation time: 40 minutes // Serves 2-4

  • 1 small butternut Pumpkin, peeled, seeded and chopped into pieces
  • 3 whole garlic cloves
  • 1 red onion, peeled and cut into wedges
  • 2 tsp cumin seeds
  • 3 tbs rice bran or vegetable oil
  • 1.25 liters (2.5 pints) vegetable stock
  • 1-2 tsp chilli paste
  • ¼ cup soy cream or natural yoghurt (optional)

Pre-heat the oven to 200°C/392°F

Toss the pumpkin pieces, whole garlic cloves and red onion with the oil and cumin seeds until evenly coated.

Transfer to a large baking tray and roast in the oven for 25-30 minutes until golden (shake the pan occasionally to avoid sticking and to move the pieces around a little to cook evenly).

Remove from the oven and allow to cool just slightly. Transfer the roasted pumpkin pieces and wedges of onion to a large pot with any pan juices. Squeeze the garlic from their skins and add to the pot with the stock and chilli paste.

Bring to a gentle boil and allow to simmer for just a minute of two, remove from the heat. Using a stick blender or in batches in a food processor blend the soup until smooth.

Return the soup to a gentle heat and allow to warm through. Stirring add the soy cream or yoghurt once warm and over a low heat allow to gently heat through and thicken making sure not to boil the soup as it may curdle.

Serve this tasty soup in warm bowls topped with crunchy maple croutons and a little drizzle of olive oil if you like.

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  • Jennifer (Delicieux) September 19, 2011 at 3:30 pm

    It certainly has felt like summer hasn’t it? It’s beautiful!

    As for your soup, it looks amazing! I love pumpkin soup and the crunchy maple croutons sound absolutely delicious!!!! Such a clever idea.

  • Erin @ she cooks, she gardens September 19, 2011 at 11:41 pm

    Gosh those croutons sound fab, drooling just thinking about it.

  • sally September 19, 2011 at 11:45 pm

    The maple croutons sound like the perfect topper for this yummy looking soup!

  • Cookie and Kate September 20, 2011 at 1:03 am

    Your soup looks absolutely heavenly. I can’t wait for cooler weather so I can make it at home!

  • amelia from z tasty life September 20, 2011 at 2:52 am

    oh my oh my! now I know how to treat that lovely large butternut squash that my garden so graciously gifted me with! those croutons sound to die for!!!

  • Kat @ Sensible Lessons September 20, 2011 at 10:47 am

    OH my gosh – those croutons look and sound amazing. I don’t even care about the soup – I mean I do but you had me at maple croutons! Love that idea…I might be stealing it.

  • Tracy September 20, 2011 at 11:18 am

    Just curious, have you tried this soup without adding either the soy cream or yogurt?
    I am just curious if I could get away without using these, if the soup could stand alone without them?

  • Madison Chloe Marie September 20, 2011 at 11:29 am

    I’m not a vegan but I do live a healthy lifestyle, I try my best to only eat breads which are whole grain and splurge on the other side on occasions, but this soup is something I would just LOVE. I love butternut, I used it in baking pies before, it yields such a nice sweet afterthought. Beautiful photography.

  • chinmayie @ love food eat September 20, 2011 at 6:29 pm

    Such a beautiful soup! I can almost imagine the taste of it! YUM :)

  • pb September 20, 2011 at 10:46 pm

    Hi…looks great and I bet it tastes gr8 too..


  • chow vegan September 21, 2011 at 8:58 am

    OMG, the crunchy maple croutons look amazing! The soup too! It looks so good for fall, I can’t wait for pumpkins to showing up at the markets. :-)

  • Sonia The Healthy Foodie September 22, 2011 at 2:16 am

    That soup looks incredibly smooth and creamy. By looking at it, one could swear that you’ve added tons of cream and butter to it. And your pictures are so beautiful, I could almost taste it!

    I’m really curious about the addition of maple croutons. I bet the combination of the 2 must taste fantastic. Definitely something I have to try!

  • Trudy ~ Veggie num num September 22, 2011 at 8:37 am

    Hello to everyone and thank you for the great comments!! These crunchy maple croutons really are a nice simple touch to take this suop to the next level of yum!! :)

    Hi Tracy, the soup is certainly incredibly tasty without adding the yoghurt or soy cream – I spooned out a little bowl to eat before adding yoghurt for Cam. It’s not as thick but with a little more cooking time to reduce it down you should still obtain a nice creamy soup. Enjoy!!

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  • jd October 2, 2011 at 12:38 pm

    I’ve probably said this before, but you absolutely kill me with these photos. My God! SO gorgeous!

    Plus, I’ve been looking for the perfect butternut squash recipe, so that makes me love this post even more – thanks!

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  • Ayu October 17, 2011 at 5:06 pm

    I just made this and its delicious! I used small red chilli instead of the paste. Would definitely make this again, thank you.

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  • Chung-Ah | Damn Delicious May 18, 2012 at 4:55 am

    It’s practically summer out here in LA but I could really have a bowl of this soup right now!

  • julia May 20, 2012 at 6:13 pm

    i made this tonight. yes the croutons were amazing…
    my boyfriend said its the best pumpkin soup he has ever had because its not as creamy as normal – i didn’t add any cream. I did however not add as much liquid. I only used 1 liter but maybe my pumpkin was smaller than what the recipe called for. it was much easier and less to clean up than traditional recipes with pumpkin and leak.

  • Stacey May 5, 2016 at 5:28 am

    Thanks. I have just made this and it’s very tasty and so easy to make. Also loved the curry paste to add a little heat.