Skip to Content

Deliciously Roasted Pumpkin Soup Recipe

Is there anything more comforting than a bowl of hot soup on a brisk afternoon? This deliciously roasted pumpkin soup will satisfy and soothe on any cool Autumn day.

bowl of roasted pumpkin soup

Ultimate Creamy Pumpkin Soup

Not just for carving and roasting pumpkin seeds; pumpkins also make for a delicious ingredient in a warm and creamy soup. Luckily for us, they are available at every grocery store and big box store nearby around this time of year.

single bowl of warm pumpin soup topped with pumpkin seeds

Looking back, I remember our parents growing pumpkins in our backyard. Some of those pumpkins turned out to be the largest we ever had to carve for Halloween! We attempted to grow a batch of pumpkins in our garden this past year and although they didn’t take, we did harvest a bounty of delicious and healthy squash. Guess we’ll be making plenty of creamy squash soup instead!

our garden for growing pumpkins and squash

Looking for more tasty recipes?

If these cool nights are inspiring you to get in the kitchen, then consider cooking a pot of hearty white beans and barley soup; baking a homemade loaf of white bread and making these adorable ghost mini muffins for Halloween!

Ingredients for Making Pumpkin Soup:

Disclosure: This post contains affiliate links for your shopping convenience. Should you chose to purchase through these links we make a small commission at no extra cost to you. You can read our full disclosure here.

Ingredients needed to make pumpkin soup

How to Make Pumpkin Soup:

Preheat oven to 350F.

Place the diced pumpkin and quartered onion into a bowl. Add the olive oil, cumin, coriander, black pepper and salt into the bowl and toss until it is evenly mixed.

bowl full of mixed ingredients to make pumpkin soup

Place the pumpkin and onions into a baking tray and bake in a preheated oven for around 20-30 minutes until the pumpkin starts to darken.

Take the tray out of the oven and let it cool slightly.

Next, add the roasted pumpkin and onion into a food processor or blender jar with 1 cup water. Process it until it is smooth.

Place the smooth mixture into a large pan and add the remaining water or vegetable stock.

Let it simmer on low heat for about 10-15mins.

Add in the cream (or coconut milk) and let it simmer for few more minutes. Sprinkle some fresh pumpkin seeds on top and serve the roasted pumpkin soup warm to enjoy!

bowl of pumpkin soup on a rustic wood serving tray

What are your favorite comfort foods?

Like it? Pin it for later!

Deliciously Roasted Pumpkin Soup Recipe

Jane and Sonja
Smooth and creamy, deliciously roasted pumpkin soup recipe.
5 from 5 votes
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Course Main Course, Side Dish
Cuisine American
Servings 4 people
Calories 132 kcal

Equipment

  • Food Processor or blender
  • Baking Sheet
  • Large cooking pot

Ingredients
  

  • 500 g pumpkin, peeled and diced
  • 1 onion 
  • 1 tbsp olive oil
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/4 tsp crushed black pepper
  • 1 tsp salt
  • 1 tsp granulated sugar
  • 4 cups water or vegetable stock
  • 1/4 cup cream or coconut milk

Instructions
 

  • Preheat oven to 350F.
  • Place diced pumpkin and quartered onion into a bowl.
  • Add the olive oil, cumin, coriander, black pepper and salt into the bowl and toss until it is evenly mixed.
  • Place the pumpkin and onions onto a baking tray and bake in preheated oven for 20-30 minutes until the pumpkin starts to darken. 
  • Take the tray out of the oven and let it cool slightly, about 5 minutes.
  • Now add the roasted pumpkin and onion into a food processor or blender jar with 1 cup water. Process it until it is smooth.
  • Place the smooth mixture into a large pan and add the remaining water or vegetable stock. Mix together.
  • Let it simmer on low heat for about 10-15 minutes.
  • Add in the cream (or coconut milk) and let it simmer for few more minutes, about 3 minutes. 
  • Serve the pumpkin soup warm. 

Nutrition

Calories: 132kcalCarbohydrates: 12gProtein: 2gFat: 9gSaturated Fat: 4gCholesterol: 20mgSodium: 602mgPotassium: 476mgFiber: 1gSugar: 6gVitamin A: 10860IUVitamin C: 13mgCalcium: 49mgIron: 1mg
Keyword pumpkin, soup
Tried this recipe?Tag @sustainmycookinghabit or #sustainmycookinghabit!
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.