Pumpkin Soup in a Bun

Pumpkin Soup in a Bun


Servings 6
Time Needed Prep
Ingredients 11
Difficulty Easy

Rating (click to rate)

3.8 based on 14 ratings.


  • 6 Small Crunchy Bread Rolls
  • 4 cups Soup
  • Pumpkin Soup
  • 500 g Pumpkin
  • 2 Potatoes
  • 1 Carrot
  • 1 Onion
  • 2 Garlic
  • 2 Cups Water Or Stock amount dependent on pot size
  • 1 tsp Salt And Pepper
  • 1 Herb Bouquet Garni optional

Nutrition Information

Qty per
650g serve
Qty per
Energy 167.565kcalcal 25.759856714945kcalcal
Protein 6.340306122449gg 0.97469863780128gg
Fat (total) 1.321156462585gg 0.20310208679744gg
 - saturated 0.058945578231293gg 0.0090617351428857gg
Carbohydrate 32.300034013605gg 4.9655014357313gg
 - sugars 6.834693877551gg 1.0507011307625gg
Dietary Fibre 3.8917006802721gg 0.59827321875846gg
Sodium 186.315mgmg 28.642304203413mgmg

Nutritional information does not include the following ingredients: Soup

Please Note - Nutritional information is provided as a guide only and may not be accurate.

You’ll definitely love this Pumpkin Soup in a Bun.

I call this soup “not quite pumpkin, pumpkin soup”, because those few extra ingredients often convert even the most avid pumpkin haters! I know so many people who try it and go, hmm, I guess I could eat a bowl…. If you have the time, roast your pumpkin and garlic first for a flavour boost and deeper colour.

If you don’t, just keep an eye on the water level, you don’t want too much in there.


  1. Place all ingredients in a stockpot and pour in enough water to almost cover the veggies.

  2. Pop on a lid and bring to boil, turn heat to low and simmer until veggies are soft. If there is still a lot of water in the pot and the soup might be too runny pour off a little water and reserve it just in case you need to put it back in.

  3. Discard the onion (and herbs if using) and blend with a stick blender or in a blender.

  4. Season with salt and pepper to taste.

  5. Meanwhile, preheat the oven to 180 degrees C.

  6. Using a sharp serrated knife cut around the top of the bun to create a hole and pull most of the bread out from the inside.

  7. Place buns and bread chunks on an oven tray, spray lightly with olive oil and season with salt and pepper.

  8. Bake for about 10 mins until hot and the croutons are crunchy.

  9. Ladle pumpkin soup into the bread rolls and divide the croutons between everyone.

Recipe Hints and Tips:

  • Soup in a bun is best served immediately.
  • This is a great way to have a quick dinner if you have some leftover soup in the freezer, or if you need a cheat dinner then a can of soup or 2 will do the trick too!

DSC 0025 | Stay at Home

Chuck in a veggie stock cube if you have some in the pantry, too. Or if you have a herb garden, or know someone who does, make a bouquet garni to pop in too. Thyme, Rosemary, parsley, oregano… It will add a little more flavour but isn’t necessary.

Pumpkin Soup in a Bun | Stay At Home Mum

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About Author

Raquel Neofit

Assistant Editor for Vanilla Magazine. Freelance Writer for all things lifestyle. Recipe Developer.

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