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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.
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