The best thing about this pumpkin beetroot soup recipe is the thyme. So if you haven’t got any growing in your garden, then raid the neighbors or search in your local green grocer or plant nursery.

Because it is fabulous. The aroma of thyme floating through the house while this is cooking is wonderful, and it absolutely makes the flavor of this soup.

I also love beets, I mean I could eat them everyday! I add them to salads and as a side when I am eating basically anything but especially chicken fillets! 

They are a great way to add an extra portion of vegetables and Vitamin C to your dinner; perfect for your immune system heading into the cold Winter months!

Whenever I first found this recipe I was in heaven because I knew I loved pumpkin and beetroot could only make it better! 

The bright color always gets lots of compliments too! 

If you love adding herbs to your dishes, you might also enjoy my Creamy Pumpkin Soup with Apple and Sage

Beetroot Pumpkin Soup Tips

If you want to take this beet and pumpkin soup to the next level, roast your vegetables first. Roast half a pumpkin cut in half again and 2 medium or 3 small beetroots.

If you know anything about the different types of pumpkins you need to go for the hard variety for the best taste experience!

You can roast the beetroots with their skins on: just give them a scrub. It’s easy to peel them when they’ve just cooled.

Since the beetroot takes a bit longer than the pumpkin, either cut it into smaller pieces than the pumpkin, or roast it for 10 minutes before you add the pumpkin.

Pumpkins need to roast about ½ hour to 40 minutes. And it’s not the end of the world if some beet bits are not quite cooked, as they will finish cooking in the soup).

Of course, if you don't have time to roast your veggies first, just follow the steps below and you'll still end up with delicious soup 😉

Tools you need to make creamy soup

Creamy soups are easy to make, but you'll need a few tools to get the best results.

• just as for other soups, you'll need a good soup stockpot (I love this stainless steel one with encapsulated base)
• a good high powered blender
• chinois or strainer
• long handled wooden spoon.

How to Make Roast Beetroot Soup with Pumpkin

Yield: 4

Pumpkin Beetroot Soup With Thyme

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The thyme and the balsamic vinegar give this beet root and pumpkin soup a depth of flavor I couldn’t have imagined.

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

• ½ medium pumpkin, (cubed)
• 2 medium beetroots, (cubed)
• 2 tablespoon olive oil
• 1 onion , (or leek)
• 1 clove garlic
• ½ cup thyme
• 1 teaspoon balsamic vinegar
• 1 cube vegetable stock
• sourcream or yogurt , (optional)

Instructions

1. Fry the onion (or a leek – I prefer leek, but then I’m a bit fussy!) and a clove of chopped garlic in some olive oil.
2. When the garlic and onion are nice and soft, add a handful of thyme leaves.
3. Add the cubed pumpkin and beetroot. Since beets take longer to cook, cut the beets in smaller cubes
4. Add a vegetable stock cube. (Yes, I was really lazy when I made this, and didn’t use proper stock – slapped wrists!)
5. Cover with water, bring to a boil and simmer for about 45 minutes.
6. Add a teaspoon of balsamic vinegar and stir through.
7. Allow to cool a little, then blend with a hand mixer til smooth.
8. Serve with a dollop of yogurt and some more thyme leaves.

This creamy pumpkin beetroot soup is far, far better than I expected. The thyme and the balsamic vinegar give the soup a depth of flavor I couldn’t have imagined. This is dinner party standard stuff.

Absolutely delicious.

Enjoy.

If you want to bulk this up a bit and have it as a substantial lunch or small dinner, check out my ideas on what to serve with pumpkin soup. 

Want more? Here are lots more pumpkin soup recipes. I am guessing you will want to taste more of these after enjoying the delightful flavour of this one.

What else would you add to your Pumpkin Beetroot Soup?