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–+ servings
A bowl of roasted pumpkin soup garnished with pumpkin seeds.
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4.68 from 25 votes

The Best Roasted Pumpkin Soup Recipe

This roasted pumpkin soup recipe is the perfect nourishing recipe to make this fall. It is thick and creamy with the perfect mix of savory and sweet. Plus the pumpkin flavor is out of this world. Serve it alongside a sandwich, or pair it with a salad for a lighter lunch
Prep Time15 minutes
Cook Time40 minutes
Additional Time20 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Keyword: pumpkin, pumpkin soup, roasted pumpkin soup
Servings: 4 people
Author: Lisa Bass

Equipment

  • 1 Blender You can also use an immersion blender.

Ingredients

  • 1 medium-sized pie pumpkin skin + seeds removed and cut into 1” chunks (~670 grams)
  • 1 medium sweet onion chopped
  • 6 garlic cloves
  • 1 teaspoon paprika
  • ¼ teaspoon cumin
  • ½ teaspoon ground ginger
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 2-3 cups vegetable broth or broth of choice
  • 1 teaspoon salt

Instructions

  • Preheat the oven to 425 degrees Fahrenheit.
  • Add the pumpkin, onion, garlic cloves, paprika, cumin, ginger, black pepper, and olive oil to a 9x13” baking dish. Toss until everything is mixed and coated in the oli and seasonings.
  • Bake for 30-40 minutes, tossing every 15 minutes or until the pumpkin is fork tender.
  • Remove from the oven and let cool for about 15 minutes.
  • Add the roasted pumpkin to a high-speed blender along with 2 cups of the broth and salt. Blend on high for about 1-2 minutes until completely smooth.
  • Pour into a small pan and bring to a simmer over medium heat. Add more broth if desired for a thinner consistency.
  • Serve with desired toppings and enjoy!

Video

Notes

  • A blender is used to produce a smooth a creamy soup. You can also use an immersion blender and blend everything together in the pot at the end to get the same result.
  • Top your pumpkin soup with a dollop of sour cream, fresh parsley, or even crumbled bacon bits to help elevate the flavor.
  • When roasting the pumpkin and other ingredients, use a sheet of parchment paper on the baking dish to make for easier clean up.

Nutrition

Serving: 1g | Calories: 177kcal | Carbohydrates: 28g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1348mg | Potassium: 1231mg | Fiber: 2g | Sugar: 12g | Vitamin A: 29443IU | Vitamin C: 34mg | Calcium: 89mg | Iron: 3mg