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5 from 1 vote

Deliciously Roasted Pumpkin Soup Recipe

Smooth and creamy, deliciously roasted pumpkin soup recipe.
Prep Time15 mins
Cook Time1 hr 5 mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: pumpkin, soup
Servings: 4 people
Calories: 132kcal
Author: Jane and Sonja


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


  • 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


  • 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. 


Calories: 132kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 602mg | Potassium: 476mg | Fiber: 1g | Sugar: 6g | Vitamin A: 10860IU | Vitamin C: 13mg | Calcium: 49mg | Iron: 1mg