Creamy Roasted Jarrahdale Pumpkin Soup Recipe
This post contains affiliate links, which means I may receive a commission for purchases made through the links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure.
Roasted until tender, then steeped in coconut milk, yellow curry powder, and chicken broth, this Jarrahdale pumpkin soup recipe has the creamiest, smoothest texture with layers of warm spices. It’s the perfect warm, cozy soup for lunch and is heaven with a little crusty bread or grilled cheese!
I found a local lady selling these massive Jarrahdale pumpkins on Facebook Marketplace for just $6 each and I instantly messaged her to pick some up. With an average weight of nearly 20 pounds each, that was a stellar price, and I knew I’d end up with plenty of wonderful roasted squash for soups, muffins, and more.
In fact, I think Jarrahdales may be my new favorite variety for soup because you get so much pumpkin puree out of each one! They’re a little tricky to open, but I’ll share my favorite tips to help you do it without ending up at the hospital…You’re welcome.
If you love roasted pumpkin, learn how to make pumpkin puree then turn it into tender sourdough pumpkin muffins. So good!
What is Jarrahdale pumpkin?
Jarrahdale is a special type of winter squash popular in Australia named after the city of Jarrahdale. It’s a very large squash with blue-gray skin and dense, bright orange flesh. They’re larger pumpkins that often weigh over 20 pounds!
Blue Jarrahdales have a really dense, meaty texture after roasting and are not very fibrous, unlike many winter squash. They are slightly sweet but don’t expect the sweetness of butternut or delicata.
But they are full of flavor, and their tender, buttery flesh is absolutely perfect for savory recipes like this soup and they make excellent homemade pumpkin puree for sweet applications, like muffins, pies, and more.
Why you’ll love this Jarrahdale pumpkin recipe
- Warm, cozy flavor
- One squash makes enough for several batches
- Only requires 5 simple ingredients
- Easy to make vegetarian or vegan
- Easy to keep hot for entertaining
Equipment
To make this roasted squash soup, you’ll need:
- Half sheet pan
- Parchment paper or silicone mats
- Very sharp knife
- Cutting board
- Spoon and fork
- Dutch oven or large pot
- Immersion blender (or food processor)
Ingredients
- Roasted Jarrahdale pumpkin – Cut the squash into wedges, remove the seeds, and roast until fork tender. You can replace this with any type of roasted squash! I often use butternut squash, but it’s lovely with kabocha squash, blue hubbard squash, or sugar pie pumpkins, and I LOVE it with red kuri.
- Full-fat coconut milk – This adds a nice, rich creaminess and a subtle aroma.
- Curry powder – This is key! I like to bloom the curry powder in the coconut milk to bring out the flavor before I add the squash.
- Kosher salt – Season to taste.
- Maple syrup (optional) – Compared to other pumpkins, I don’t find Jarrahdales to be quite that sweet and I like a little sweetness with my curry powder. I added a little maple syrup, but brown sugar would work, too.
- Chicken broth – Or use vegetable broth for a vegan option.
How to Cut a Jarrahdale Pumpkin
Since these squashes are so enormous and heavy, it is a little tricky to break into them.
I found it easiest to use a very sharp knife and slice down the inside of one of the wedges.
Once I reached the middle of the wedge, I flipped it over (removing the stem to help it lay flat) and continued cutting from the opposite end of the wedge. This minimized the need to cut toward me at any point and ended up working well.
The first wedge was the hardest. They all got easier to slice after that!
If your wedges are really thick, feel free to cut them into smaller pieces
How to Make Jarrahdale Pumpkin Soup
- Preheat oven to 400F and line a baking sheet with parchment paper.
- Slice wedges of jarrahdale squash and remove seeds from inside. Poke with a fork and place cut side down on a sheet pan lined with parchment paper. Drizzle with olive oil and kosher salt.
- Roast for 45-60 minutes or until fork tender. Remove from the oven and allow the squash to cool to the touch.
- Warm coconut milk, curry powder, maple syrup, and salt in a Dutch oven over medium heat. Stir occasionally.
- Remove skin from slices of squash and measure out in a measuring cup.
- Once the coconut milk begins to bubble, add the mashed squash and stir to combine.
- Cover with chicken broth and let the mixture simmer for 10-20 minutes.
- Use an immersion blender to puree the squash and make the soup nice and creamy.
- Serve and enjoy!
Storing Suggestions
Allow the soup to cool to room temperature, then pour into quart mason jars and refrigerate for 5-7 days. To reheat, warm in a saucepan over medium heat until bubbling.
Tips & Variations
- Use other squash. I’ve made this exact soup for years with lots of different types of squash! One of my favorites is Red Kuri, which has a really dense, dry flesh that softens wonderfully in the soup base. I also like sugar pie pumpkins, butternut, and really whatever squash I have on hand. It works with them all!
- Roast fresh pumpkin. Please don’t bother with canned pumpkin. It has so little flavor compared to homemade pumpkin puree! It’s a major difference.
- Layer flavor. Although I normally start by sauteing aromatic veggies when I make soup, I love how simple this recipe is! You don’t need to do any of that. If you want to give it more depth, however, you can certainly sautee minced onion and garlic in a little butter or olive oil before you add the rest of the ingredients.
How to Serve Jarrahdale Pumpkin Soup
You can keep it simple and serve a warm bowl of soup with sliced bread or play with toppings. Here are some of my favorite toppings:
- Feta cheese
- Toasted pumpkin seeds
- Drizzle heavy cream or extra coconut milk
- Fresh herbs (thyme, cilantro, etc)
- Sour cream
FAQs
Yep! This recipe is great for entertaining since it makes so much and requires so few ingredients. I usually use a Dutch oven, but the crockpot works great, too. Just add everything to the crockpot, let it meld together for about an hour, then blend until creamy. Keep it hot until you’re ready to serve. (I do not recommend slow cooking all day; instead, use the crockpot to make the soup and keep it warm while serving.)
Nope! Save the effort. After roasting, the skin will become so soft and peel off with minimal effort. It’s much easier to do this than to peel the curves and grooves of such a large pumpkin.
Related Recipes
- Dutch Oven Chicken Noodle Soup
- Butter Bean Chili
- Roasted Honeypatch Squash
- Air Fryer Delicata Squash
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
Want more seasonal recipes? Subscribe for email updates or follow Milk Glass Home & Kitchen on social media. Join my Facebook Group Seasonal Slow Living to become part of the community!
Roasted Jarrahdale Pumpkin Soup Recipe
Equipment
- Parchment paper or silicone mat
- dutch oven or lrage pot
- Very sharp knife
- Cutting board
Ingredients
- 5 cups Jarrahdale pumpkin, roasted and mashed
- 1 can full-fat coconut milk, 14 oz
- 1 1/2 tbsp curry powder
- 1 tsp kosher salt, + extra for seasoning pumpkin during roasting
- 2 tbsp maple syrup, or more, to taste
- 1 quart chicken stock
- 4 tbsp olive oil, to drizzle over pumpkin wedges
Instructions
Roast Jarrahdale Pumpkin
- Preheat oven to 400F and line a baking sheet with parchment paper.
- Slice wedges of jarrahdale pumpkin and remove seeds from inside. Poke with a fork and place cut side down on a sheet pan lined with parchment paper. Drizzle with olive oil and kosher salt.
- Roast for 45-60 minutes or until fork tender. Remove from the oven and allow the squash to cool to the touch.
- Remove skin from slices of squash and measure out in a measuring cup.
Make Soup
- Warm coconut milk, curry powder, maple syrup, and salt in a Dutch oven over medium heat. Stir occasionally.
- Once the coconut milk begins to bubble, add the mashed squash and stir to combine.
- Cover with chicken broth and let the mixture simmer for 10-20 minutes.
- Use an immersion blender to puree the squash and make the soup nice and creamy.
- Serve and enjoy!
Pin this recipe for later!
