Easy Roasted Pumpkin Soup Recipe

By Rena |

Roasted Pumpkin Soup – An easy vegetarian soup recipe that’s wholesome, delicious and a perfect side dish the whole family can enjoy.  Full of flavor, filling, and satisfying.

vegan soup recipe with pumpkin

Roasted Pumpkin Soup – Easy Vegetarian Soup Recipe

This pumpkin soup recipe is an easy and comforting dish thats made with simple ingredients. It has a hint of naturally sweet flavors from using carrots and it is so filling. They are quite easy to make, hearty, gluten-free, and can be made vegan-friendly (please see my substitute options below). It’s a winter comfort food option at its best. It is seriously the best pumpkin soup ever!

vegan pumpkin soup

Is pumpkin soup healthy?

As I often mention, it depends on what ingredients are put into your pumpkin soup. Most pumpkin soups are quite healthy and made with simple and fresh ingredients. Pumpkins, in general, are good for you and for heart health. They are loaded with fiber, potassium, and vitamin C which have been shown to support the heart and regulate blood pressure.

easy pumpkin soup recipe

How long does Homemade Pumpkin Soup Last?

Most vegetable or pumpkin soup recipes thats already been cooked should last 3-4 days in the fridge. If you would like to keep your pumpkin soon longer, place in an airtight container and freeze for up to 3 months.

carrot and pumpkin soup

Do I have to peel pumpkin for soup?

Even though skins of either pumpkins or squash are edible, it is best to peel for a soup recipe. This is because some pumpkin skins might be too tough and not cook through well enough. So its best to just peel them.

vegetarian soup recipe

Pumpkin Soup Substitutes

There are some substitutes that can be done for this roasted pumpkin soup recipe that I thought i should mention.

Pumpkin: Can’t find any fresh pumpkins, it’s ok to use pureed canned pumpkins or alternatively you can use butternut squash.

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.

easy pumpkin soup recipe

How to make 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.

roasted pumpkin soup recipe

Making this Easy pumpkin soup recipe?

We really love this pumpkin soup recipe and I hope you do as well. Please leave me some feedback in the comments below.

Also, don’t forget to tag me on Instagram so I can see your remakes. I would love to share your remakes on my stories.

carrot and pumpkin recipe

Looking for other easy fall recipes to try? Check out these other recipes below:

carrot and pumpkin recipe

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vegetarian soup recipe

roasted pumpkin soup recipe

Easy Roasted Pumpkin Soup

Easy vegetarian pumpkin soup is wholesome, nutritious, easy to make, and so delicious. Perfect for the whole family yo enjoy.
5 from 6 votes
Print Pin Rate
Course: Side Dish, Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Calories: 184kcal
Author: Rena


  • lbs 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 Tbsp Smoked Paprika
  • 1 Tbsp Olive Oil
  • Kosher salt and pepper, to taste
  • 3 Cups Homemade or store-bought low-sodium veggie broth


  • plain yogurt, pumpkin seeds, sliced scallions, fresh chopped herbs


  • Preheat your oven to 400F and line a large rimmed baking sheet with parchment paper.
  • Peel and cut the pumpkin into 2-inch pieces and place them into the prepared baking tray, together with the garlic cloves.
  • Season with salt and pepper, and lightly spray with avocado oil to coat, then spread into a single layer.
  • Place the tray on the middle rack of the oven, and roast until pumpkin is fork-tender, about 30 minutes.
  • Meanwhile, prep the remaining veggies. Heat oil in a medium saucepan over medium heat. Add onion, carrots, celery and sauté until softens, about 5-6 minutes, stirring occasionally.
  • Add in the smoked paprika, roasted pumpkin, and garlic (pop it out from the skins). Pour in the broth and bring to the 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. Enjoy!


Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Makes 4-5 decent sized bowls


Calories: 184kcal | Carbohydrates: 32g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 91mg | Potassium: 1382mg | Fiber: 4g | Sugar: 14g | Vitamin A: 31010IU | Vitamin C: 33mg | Calcium: 104mg | Iron: 3mg
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easy roasted pumpkin soup recipe

Reader Interactions


  1. Gio says

    5 stars
    Absolutely delicious , my husband cooked it for the first time ( so easy lol) thanks I love your recipes !
    Gio from France

  2. Kim says

    Looking forward to making this… I don’t liked smoked things, is there anything you can substitute for the smoked paprika?

  3. Arpita Patel says

    5 stars
    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!

  4. Arpita Patel says

    5 stars
    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!!!

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