Recipe details
Ingredients
- 2 small pumpkins – Delica pumpkins work beautifully (around 1.2–1.5kg total)
- 2 shallots, peeled and halved
- 1 garlic bulb, top sliced off to reveal cloves
- 2 tbsp olive oil (plus extra to drizzle)
- Salt and pepper, to season
- ½ tsp ground cinnamon
- ½ tsp smoked paprika (optional, for depth)
- 1 jar (660g) Bold Bean Co butter beans, including the bean stock
- 700ml hot vegetable stock
- 1 tbsp maple syrup or honey
- Juice of ½ lemon
Optional garnish: crème fraîche, toasted pumpkin seeds, pumpkin seed oil, or crispy sage leaves
Instructions
- Roast the pumpkin: Preheat your oven to 200°C (180°C fan). Halve and deseed the pumpkins, then cut into wedges. Add to a roasting tray with the shallots and garlic bulb. Drizzle everything with olive oil, season generously, and sprinkle over the cinnamon and paprika. Roast for 35–40 minutes, until golden, caramelised, and smelling incredible.
- Scoop & squeeze: Once the tray has cooled slightly, scoop the soft pumpkin flesh from its skin and squeeze the roasted garlic from its cloves.
- Blend it all up: Add the roasted pumpkin, shallots, garlic, butter beans (plus their stock), and hot vegetable stock to a blender. Blitz until smooth and silky.
- Balance & season: Pour back into a saucepan, stir through the maple syrup and lemon juice, and season to taste. Add a little extra stock if you prefer a looser, soupier consistency.
- Serve & garnish: Ladle into bowls, swirl with crème fraîche or chilli oil, and finish with a sprinkle of toasted pumpkin seeds or crispy sage leaves.

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.

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.

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).