Roasted Pumpkin Soup

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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.

the best pumpkin soup recipe

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BUSY NOW? WHY NOT PIN THIS EASY PUMPKIN SOUP RECIPE FOR LATER?

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.
bowl of pumpkin soup

Ingredients Needed to Make Roasted Pumpkin Soup

  • Butternut Squash
  • 2 Garlic cloves
  • 2 cups of Carrot
  • 1 cup of chopped Onion
  • 1 1/2 cups of Chicken broth
  • 3 T of Olive oil
  •  1 tsp Cayenne powder
  • 1/4 tsp of pepper
  • Salt
  • Pumpkin seeds (peeled, for garnish)
ingredients to make roasted soup

How to Make Easy Pumpkin Soup

Prepare the ingredients. Chop the vegetables. Put it in a baking dish.

chopping up the veggies

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.

roasting the veggies on a baking sheet

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.

cooking the soup and putting it into a bowl

Pour the hot soup on plates and add the peeled pumpkin seeds.

Roasted Pumpkin Soup

Roasted Pumpkin Soup

This simple soup recipe will be one of your favorites!

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 1 Butternut Squash
  • 2 Garlic cloves
  • 2 cups of Carrot
  • 1 cup of chopped Onion
  • 1 1/2 cups of Chicken broth
  • 3 T of Olive oil
  •  1 tsp Cayenne powder
  • 1/4 tsp of 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.

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:

Don’t have time to read this entire recipe now? Pin it to Pinterest so you can save it for later! I appreciate all shares and am grateful for your support!

bowl of pumpkin soup

Angela Milnes is a Qualified Early Years Teacher who has specialised in Preschool and Kindergarten teaching. She has a wealth of experience teaching young children and is passionate about kids crafts and having fun as a family. Angela has also taught cooking skills and loves to share both family recipes and easy crafts here on The Inspiration Edit. Follow her on Pinterest!

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