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This Roasted Pumpkin Soup recipe is an easy vegetarian soup recipe that’s wholesome, delicious, and a perfect side dish the whole family can enjoy. Full of flavor, filling, and so satisfying.
Recipe Overview
This pumpkin soup recipe is an easy and comforting dish that’s made with simple fall ingredients. It has a hint of naturally sweet flavors from using carrots, and it is so filling and delicious. They are wholesome, gluten-free, and can be made vegan-friendly (please see my substitute options below).
It’s a winter comfort food option at its best. I love this pumpkin soup recipe so much, it is on ur weekly dinner menu throughout fall.
Frequently asked questions
Most vegetable or pumpkin soup recipes that have already been cooked should last 3-4 days in the fridge. If you would like to keep your pumpkin soon longer, place it in an airtight container and freeze it for up to 3 months.
Even though the skins of either pumpkins or squash are edible, it is best to peel them for a soup recipe. This is because some pumpkin skins might be too tough and not cook through well enough. So it’s best to just peel them.
Technically you can. But I highly recommend buying a small fresh pumpkin during the fall season instead of using canned. It makes a huge difference in flavor.
Ingredients you will need
Below is a list of the ingredients you will need to make it. Full measurements are listed further down below in the recipe card.
- Pumpkin or butternut squash, halved and seeded: I much prefer fresh instead of canned. When they aren’t in season, you can get frozen butternut squash.
- Garlic Cloves: Use fresh garlic instead of garlic powder.
- Avocado oil spray: or any other oil spray.
- Sweet Onion, peeled and diced
- Carrots and Celery Stalks
- Smoked Paprika: or plain paprika if you don’t have smoked
- Olive Oil: or any other oil of choice, like avocado oil.
- Kosher salt and pepper, to taste
- Homemade or store-bought low-sodium veggie broth
How to make roasted pumpkin soup
Peel and cut pumpkins into smaller sizes, spray with oil and sprinkle with salt and pepper. Place in the oven and roast for about 30 minutes.
Meanwhile, cook all the other veggies in a pan for about 5-6 minutes. Add spiced and broth, bring to boil, and allow to cook for a few more minutes.
Then, remove from heat and puree using a hand blender. Add toppings and enjoy.
Easy Roasted Pumpkin Soup
Ingredients
- 2½ pounds Pumpkin or butternut squash, halved and seeded
- 4-5 Garlic Cloves, unpeeled
- Avocado oil spray
- 1 Sweet Onion, peeled and diced
- 2 Large Carrots, peeled and chopped
- 2 Celery Stalks, chopped
- 1 tablespoon Smoked Paprika
- 1 tablespoon Olive Oil
- Kosher salt and pepper, to taste
- 3 Cups Homemade or store-bought low-sodium veggie broth
Optional
- plain yogurt, pumpkin seeds, sliced scallions, and/or fresh chopped herbs
Instructions
- Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
- Peel and cut the 2½ pounds Pumpkin or butternut squash into 2-inch pieces and place them into the prepared baking tray, together with the 4-5 Garlic Cloves.
- Season with Kosher salt and pepper, to taste, and lightly spray with Avocado oil spray to coat, then spread into a single layer.
- Place the tray on the middle rack of the oven, and roast until the pumpkin is fork-tender, about 30 minutes.
- Meanwhile, prep the remaining veggies. Heat 1 tablespoon Olive Oil in a medium saucepan over medium heat. Add 1 Sweet Onion, 2 Large Carrots, and 2 Celery Stalks and sauté until softened, about 5-6 minutes, stirring occasionally.
- Add in the 1 tablespoon Smoked Paprika, roasted pumpkin, and garlic (pop it out from the skins). Pour in the 3 Cups Homemade or store-bought low-sodium veggie broth and bring to a boil, then continue to cook for a couple of minutes or so.
- Take it off the heat, and puree with an immersion blender until smooth.
- Season with salt and pepper to taste and garnish with desired toppings like plain yogurt, pumpkin seeds, sliced scallions, and/or fresh chopped herbs. Enjoy!
Notes
- Servings: Makes 4-5 decent-sized bowls
- You may use avocado oil in place of olive oil.
- I do prefer you use fresh pumpkins instead of canned.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Substitutes
There are some substitutes that can be done for this roasted pumpkin soup recipe if needed
Pumpkin: Can’t find any fresh pumpkins, it’s ok to use pureed canned pumpkins, or alternatively, you can use butternut squash. It’s preferred to use fresh if you can.
Dairy: I used Greek Yogurt in this recipe. You can use light sour cream, or for a vegan option, use coconut yogurt, coconut cream, or any other dairy-free yogurt.
Recipes you may also like
- Chocolate Chip Pumpkin Bread
- Crockpot Lentil and Mushroom Soup
- Healthy Pumpkin Muffins
- Pumpkin Oatmeal
- Easy Pumpkin Cake
- Paleo Chocolate Chip Pumpkin Bars
shukran Rena
You are very welcome
Loved your receipe, best pumpkin soup I have cooked.
I was having a couple of guests coming over for dinner last week and all of them were vegan. This made me think of making this soup with roasted pumpkins. The starters to the meal were so good everyone praised my creation. I am delighted to come across this soup recipe which presents one with explosion of flavors and myriad comforting tastes.
The best way I found for me to roast any pumpkin or squash is to leave it whole. Just pop it in the oven on a baking sheet with parchment, bake it let the pumpkin cool and and all the skin and seeds come right off and out! Whala!
But how big is a “decent bowl”? 2 cups? 1 cup?
Should be 2 cups
Absolutely delicious , my husband cooked it for the first time ( so easy lol) thanks I love your recipes !
Gio from France
Thanks for the feedback Gio! Glad you both loved it.
Looking forward to making this… I don’t liked smoked things, is there anything you can substitute for the smoked paprika?
you can use regular or mild paprika.
Looks so delicious Rena! I love making pumpkin and squash soup as they are so naturally creamy! I also love adding cinnamon for a touch of warmth and sweetness!
My first try and I’m absolutely love this soup. Thanks for this amazing recipe
We are glad to hear you loved this recipe
I made this soup for a group of friends. One whom is Vegan. Everyone absolutely love it and everyone asked for the recipe.
This is the best pumpkin soup I have every eaten!!!
Thank you!