You're going to love the flavor of this creamy Roasted Pumpkin Soup! This homemade soup recipe is perfect for fall or winter and will have everyone wanting to have a second bowl.
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💖 Why This Recipe Works
- Smooth & Velvety: Roasted Pumpkin Soup is rich, creamy, and packed with roasted goodness.
- Naturally Sweet: Roasting brings out the pumpkin’s natural sweetness for deep, cozy flavor.
- Perfect Fall Starter: A warm and comforting beginning to any autumn meal or holiday dinner.
🥚Ingredients
- Butternut Squash
- 2 Garlic cloves
- 2 cups of Carrot
- 1 cup of chopped Onion
- 1 ½ cups of Chicken broth
- 3 T of Olive oil
- 1 teaspoon Cayenne powder
- ¼ teaspoon of pepper
- Salt
- Pumpkin seeds (peeled, for garnish)
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🌈 Substitutions and Variations
- Squash alternative: Use butternut squash instead of pumpkin for a slightly sweeter flavor.
- Vegetarian option: Replace chicken broth with vegetable broth to make the soup vegetarian-friendly.
- Spice adjustment: Adjust the amount of cayenne pepper to control the heat level according to your preference.
🔪How to Make Easy Pumpkin Soup
Prepare the ingredients. Chop the vegetables. Put it in a baking dish.
Sprinkle the vegetables with olive oil, add salt and cayenne red pepper. Use sprigs of rosemary, thyme if desired.
Put in a preheated oven to 200 C for 30-40 minutes until the vegetables are soft. During the baking process, mix a couple of times.
Put the vegetables in a saucepan. Pour in the broth so that it covers the vegetables. Puree the vegetables with a blender.
After boiling, cook the pumpkin soup over low heat for 10 minutes.
Pour the hot soup on plates and add the peeled pumpkin seeds.
Tips for Making Roasted Pumpkin Soup
- Be mindful is you're adding in salt. Sometimes there is a lot of added salt already in chicken broth so be aware and then adjust accordingly.
👩🍳 Expert Tips
- Roast pumpkin with spices: Before roasting, toss pumpkin pieces with olive oil, salt, pepper, and a pinch of cinnamon or nutmeg to deepen the soup's flavor profile.
- Incorporate coconut milk for creaminess: Stir in full-fat coconut milk during blending to achieve a rich, velvety texture and subtle sweetness.
- Garnish with toasted pumpkin seeds: Sprinkle roasted pepitas on top for a delightful crunch and added visual appeal.
💭 FAQs
Let it cool, then pop it in an airtight container in the fridge for up to 4 days. It also freezes great—just thaw and reheat on the stove when you're ready for another bowl!
You sure can! It won’t have quite the same depth of flavor as roasted, but it still makes a creamy, comforting soup. Use about 1½ cups of canned pumpkin as a swap.
Add a splash of cream, coconut milk, or even a spoonful of cream cheese when blending. It’ll make it extra velvety and rich!
Absolutely! This soup is even better the next day. Just reheat gently and serve with warm bread or a fall salad for a crowd-pleasing combo.
💖 Serving Suggestions
These are my favorite dishes to serve with roasted pumpkin soup:
- Toasted sourdough slices: Crispy edges + soft centers = soup’s best friend.
- Apple walnut salad: Light, crisp, and just a little sweet to balance the creamy soup.
- Goat cheese crostini: Tangy, creamy bites that pair beautifully with the pumpkin flavor.
🍜 More Tasty Recipes
Pumpkin soup is a perfect soup for an anti-inflammatory diet full of anti-oxidants and flavour.Did you enjoy this simple soup recipe? You may also love the following posts:
Did you make this recipe? Leave a review and a ⭐⭐⭐⭐⭐ rating below! Alternatively, bookmark it in your browser or save to Pinterest.
Roasted Pumpkin Soup
Ingredients
- 1 Butternut Squash
- 2 Garlic Cloves
- 2 cups Carrot
- 1 cup Onion Chopped
- 1 ½ cups Chicken Broth
- 3 tablespoon Olive Oil
- 1 teaspoon Cayenne Powder
- ¼ teaspoon Pepper
- Salt
- Pumpkin Seeds Peeled, For Garnish
Instructions
- Prepare the ingredients. Chop the vegetables. Put it in a baking dish.
- Sprinkle the vegetables with olive oil, add salt and cayenne red pepper. Use sprigs of rosemary, thyme if desired.
- Put in a preheated oven to 200 C for 30-40 minutes until the vegetables are soft. During the baking process, mix a couple of times.
- put the vegetables in a saucepan. Pour in the broth so that it covers the vegetables. Puree the vegetables with a blender.
- After boiling, cook the pumpkin soup over low heat for 10 minutes.
- Pour the hot soup on plates and add the peeled pumpkin seeds.
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