Recipes
Soups

Roasted Pumpkin & Butterbean Soup

Cosy up with this roasted pumpkin soup made with butter beans, roasted garlic, and a hint of maple. A nourishing, healthy autumn recipe that’s creamy, comforting, and easy to batch-make for the week ahead.

Roasted Pumpkin & Butterbean Soup

Creamy, golden, and full of cosy autumn flavour

If you’re looking for a wholesome, creamy soup recipe to celebrate pumpkin season, this roasted pumpkin and butterbean soup is the one. It’s naturally silky (thanks to butter beans instead of cream), full of warm autumn spices, and the perfect balance of sweet, savoury, and comforting. Think cosy Sunday evenings, golden pumpkin wedges caramelising in the oven, and crusty bread ready for dunking.

This recipe makes a beautiful centrepiece for a seasonal supper, and I’ve used Bold Bean Co butter beans here for their flavour and texture — they give the soup a velvety richness while keeping it light and nourishing.

A person in an orange ghost-print Halloween jumper lifting the lid of a large cream enamel pot labelled “Surprise Concoctions,” filled with pumpkin soup. Surrounded by candles, pumpkins, and Halloween-themed bowls on a cosy autumn table.
Pumpkin, spice, and everything nice — the perfect autumn “concoction.”

Choosing the right pumpkin for pumpkin soup

Not all pumpkins are created equal when it comes to flavour. For soups and roasting, I always reach for Delica pumpkins— they’re smaller, sweeter, and much denser than the large carving varieties you see everywhere in October. The flesh is beautifully smooth when blended and naturally rich in colour, giving you that golden, velvety finish without needing extra cream.

If you can’t find Delica, Crown Prince or Kabocha squash work just as well — both have a lovely nutty sweetness and roast up beautifully. I’d avoid the big carving pumpkins for this recipe, as they tend to be more watery and lack that deep, buttery flavour that makes this soup so special.

A hand blender mixing creamy roasted pumpkin and butterbean soup in a cream Emma Bridgewater enamel pot with red lettering that reads “Cooking Up a Storm,” surrounded by small pumpkins and a bottle of pumpkin seed oil on the table.
Blending up a little autumn comfort — smooth, golden, and perfectly cosy

The perfect autumn bowl

This soup is cosy, nourishing, and full of autumn comfort — ideal for using up seasonal pumpkins after a weekend of carving or pumpkin picking. It keeps beautifully in the fridge for a few days (and tastes even better the next day).