This wonderfully creamy and aromatic roasted pumpkin soup recipe is one of the best things fall has to offer! It’s warming, delicious, low in calories, and packed with vitamins!
As the weather turns crisp and the leaves fall, there’s nothing better than cozying up with a bowl of creamy roasted pumpkin soup – it’s like autumn in a bowl! While I may not love the temperature drop, fall cooking brings me joy, and pumpkin recipes are definitely at the top of my list.
With this roasted pumpkin soup, you’ll create a warm, flavorful dish that’s perfect for chilly evenings. While this soup is pretty filling on its own, it’s also fantastic as a starter before your main course during holiday dinners.
Why Roast the Pumpkin?
You might wonder why we roast the pumpkin instead of just boiling it. The answer? Roasting brings out a deeper, caramelized sweetness in the pumpkin that takes the flavor to a whole new level. It’s the secret to a truly unforgettable pumpkin soup! Plus, you can roast the pumpkin and other ingredients in the oven while taking care of other things, making this recipe delightfully easy!
To round out the flavors, you can serve the pumpkin soup with brown butter, a dollop of yogurt, and some toasted seeds. Add a slice of homemade seeded oat bread, and you’ve got a healthy meal your entire family will enjoy! 🥰
Ingredients
See recipe card for quantities.
- Pumpkin/Squash: The star of the show! Red Kuri Squash is the easiest to use because you don’t need to peel it. Butternut squash, muscat pumpkin, or sugar pumpkin is also delicious, but be sure to peel it before roasting.
- Carrots: Adds a sweet flavor to the soup.
- Shallots & Garlic: These ingredients provide a wonderful flavor base and give the soup a savory note. Feel free to substitute red onions for the shallots.
- Vegetable Broth: Thins out the soup and gives it a flavorful base.
- Olive oil: For roasting in the oven.
- Cardamom, salt, pepper: For seasoning. Cardamom pairs wonderfully with pumpkin but can be left out if you don’t have it on hand.
- Lemon juice: Adds a fresh note to the soup.
- Optional Toppings: Plain yogurt (Greek yogurt, Skyr, or a vegan alternative), brown butter, roasted pumpkin seeds (pepitas), and fresh herbs.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner!
- Wash the pumpkin, cut it in half, scoop out the seeds with a spoon, and cut it into large pieces. Cut the peeled shallots and carrots into large pieces as well. Leave the peeled garlic cloves whole.
- Toss the vegetables, olive oil, turmeric, salt, and pepper on a baking sheet. Mix well and spread them out evenly in a single layer.
- Roast in the preheated oven at 400°F (200°C) for 30 minutes.
- Remove the roasted vegetables from the oven, transfer them to a large pot along with the vegetable broth, and bring it to a boil. Reduce the heat and let it simmer for 10 minutes.
- Blend the soup with an immersion blender or in a stand mixer until smooth. → If you prefer a thinner soup, add ½ to 1 cup of water.
- Season to taste with lemon juice, salt, and pepper. Divide the soup into bowls and, if desired, garnish with a drizzle of brown butter and a dollop of yogurt.
- Optional – How to Make Brown Butter: Melt butter in a small pot over medium heat and let it simmer for about 5 minutes until it turns brown and smells nutty. Strain through a fine sieve and drizzle over the soup.
Variations
- Creamy: While this soup is already quite creamy, feel free to add heavy cream or coconut milk for an even richer version.
- Herbs & Spices: I love to add some cardamom to this soup, other spices which also go well with fresh pumpkin are curry powder, cayenne pepper, ground coriander, or ground cumin. You might even want to add some herbs such as thyme, oregano, or rosemary. Add them before roasting.
- Sweet Potato: Swap carrots with sweet potato.
- Spicy: For a kick of heat, add some cayenne pepper or red chili flakes to the soup.
Baking Tip
For the best results, roast the pumpkin on a non-stick rimmed baking sheet without parchment paper. Direct heat from the baking sheet yields much better results. I use this Chefmade baking sheet, which I’ve had for over a year. It’s thick, easy to clean, and great for roasting and baking.
Storage & Freezing Instructions
More Fall Soup Recipes
If you make this recipe, I’d love for you to give it a star rating ★ below.
Please follow me on Instagram, Pinterest, and Facebook or sign up for my free newsletter to never miss the newest recipes. I would be thrilled to welcome you to my community & thank you so much for your support!
📖 Recipe
Roasted Pumpkin Soup
Click on the stars to leave a vote!
Ingredients
Roast Pumpkin
- 2.2 lb pumpkin/squash red kuri squash is best
- 2 carrots
- 4 shallots
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tsp cardamom optional
- ½ tsp salt
- ½ tsp pepper
Soup
- 4 cups vegetable broth
- ½ lemon, squeezed out juice
To Serve (optional)
- 2 tbsp butter vegan: dairy-free butter
- some greek yogurt vegan: dairy-free yogurt
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the pumpkin, cut it in half, scoop out the seeds with a spoon, and cut it into large pieces. Cut the peeled shallots and carrots into large pieces as well. Leave the peeled garlic cloves whole.
- Toss the vegetables, olive oil, turmeric, salt, and pepper on a baking sheet. Mix well and spread them out evenly.
- Roast in the preheated oven for 30 minutes.
- Remove the roasted vegetables from the oven, transfer them to a large pot along with the vegetable broth, and bring it to a boil. Reduce the heat and let it simmer for 10 minutes.
- Blend the soup with an immersion blender or in a stand mixer until smooth. → If you prefer a thinner soup, add ½ to 1 cup of water.
- Season to taste with lemon juice, salt, and pepper. Divide the soup into bowls and, if desired, garnish with a drizzle of brown butter and a dollop of yogurt.
- Optional – How to Make Brown Butter: Melt butter in a small pot over medium heat and let it simmer for about 5 minutes until it turns brown and smells nutty. Strain through a fine sieve and drizzle over the soup.
Notes
- Pumpkin/Squash: Red Kuri Squash is the easiest to use because you don’t need to peel it. Butternut squash, muscat pumpkin, or sugar pumpkin is also delicious, but be sure to peel it before roasting.
- Keeps fresh for 3-4 days. Store it in an airtight container in the refrigerator and reheat in a pot with a splash of water.
- Freeze: Can be frozen for up to 3 months. Thaw it directly in a pot over medium heat.
Recommended Products
Nutrition
Save This Recipe! 💌
We’ll email this post to you, so you can come back to it later!
Comments
No Comments