Easy Roasted Pumpkin Soup

Creamy, rich, flavorful and super easy to make, this roasted pumpkin soup is the perfect recipe to enjoy on a windy fall evening!

roasted pumpkin soup

About This Recipe

This pumpkin soup is made by roasting the pumpkin in an oven then blending it into a smooth puree, which is then mixed with vegetable stock. Many recipes also just cook the pumpkins an a stove, but roasting them gives the soup an aromatic and intense flavor that cannot be achieved by cooking on the stove.

This recipe is made with very few and simple ingredients, and the steps are straightforward, which means anyone can easily make this creamy roasted pumpkin soup! Eat it plain or with few slices of toasted bread or even garlic bread, yum!

Along with being delicious, this pumpkin soup is also very healthy, packed with nutrients and fiber.

What You Need To Make This Recipe

Pumpkin: Peel and wash the pumpkin, then chop it into small chunks, (see pic above) this significantly reduces the time the pumpkin takes to roast.

Stock: you can use either vegetable or chicken stock.

Olive Oil: if you don’t have olive oil, regular sunflower oil will work as well.

Heavy Cream: this makes the soup extra creamy, we only use a little so you can leave it out if preferred.

How To Make Roasted Pumpkin Soup

Step 1: Arrange your pumpkin slices (peeled) on a clean baking tray, drizzle with olive oil and season with salt and pepper. Then bake for 40 minutes at  190 °C / 370 °F, Once roasted, let them cool down slightly before moving on to the next step.

Step 2: Blend the roasted pumpkins with some vegetable stock or water until smooth. Set aside.

Step 3: In a large pot, heat olive oil, add in chopped garlic and onion. Sauté for 5 minutes until soft. Then add in the prepared pumpkin puree an mix. Add in the remaining vegetable stock and give it a mix.

Step 4: Season with salt and pepper to your liking.

Step 5: Lastly add in the heavy cream and mix. Let the soup simmer for 5 minutes and then it’s ready to be served.

Storing The Pumpkin Soup

Store any leftovers in a container in the refrigerator for up to 3 days. Reheat in the microwave or stove before serving. If the soup smells off or tastes weird after a few days DO NOT consume!

Health Benefits of Pumpkins

Let’s talk about some of the health benefits that pumpkins have to offer:

  • Boosts immunity
  • Help with hypertension
  • Rich in beta carotene, your body changes this antioxidant to vitamin A
  • Helps sharpen eye sight
  • Lowered risk of certain types of cancer
  • Loaded with potassium

Read more about the health benefits of pumpkins here.

Pro Tips

  • The smaller you chop your pumkins the faster they will roast.
  • Easily make chicken stock at home by boiling some veggies(any leftover veggies will do) and chicken(bone pieces) in water with salt and pepper.
  • You can also use water to blend the pumpkin if you don’t have much vegetable stock.
  • Adjust the consistency of the pumpkin soup to your liking by adding the vegetable/chicken stock in portions rather than all at once.
  • Pair the soup with toasted garlic bread for a delicious meal.

Recipe Card

Creamy Roasted Pumpkin Soup

Creamy, rich, flavorful and super easy to make, this roasted pumpkin soup is the perfect recipe to enjoy on a windy fall evening!

Prep Time: 15 min

Cook Time: 50 min

Total Time: 1 hour 5 min

Course: Soups

Servings: 8

Calories: 125kcal

Ingredients

  • Half of a small pumpkin
  • 5 tbsp olive oil
  • Salt, to taste
  • Pepper, to taste
  • 1 onion, medium sized
  • 4 cloves of garlic
  • 5 cups Vegetable/chicken stock
  • 1/4 cup heavy cream

Instructions

  1. Preheat the oven to 190 °C / 370 °F. Place the peeled and washed pumpkin chunks on a baking tray. Drizzle on 2 tbsp of olive oil and season with salt and pepper to taste.
  2. Roast in the oven for 40 minutes. At 20 minutes flip the pumpkin chunks. Once roasted let the pumpkin cool slightly, then blend with 1 cup of vegetable stock into a smooth puree.
  3. In a large pot heat 3 tbsp of olive oil, add in finely chopped garlic and sauté for 1 min. Add in the finely chopped onion and sauté for 5 more minutes on high flame.
  4. Next add in the prepared pumpkin puree and give it a mix.
  5. Add in the remaining vegetable stock and mix. Season with salt and pepper to taste.
  6. Add in the heavy cream and mix. Bring to a boil and let the soup simmer for 3-4 minutes.
  7. Turn off the flame and serve hot!

Nutrition

Calories: 125.33kcal

Total Fat: 11.74g

Carbs: 4.92g

Sugars: 2.25g

Protein: 1.06g

Sodium: 540.99mg

Fiber: 0.39g

Watch Video Tutorial

Pumpkin soup video tutorial

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