This roasted pumpkin soup recipe is the perfect nourishing recipe to make this fall. It is thick and creamy with the perfect mix of savory and sweet. Plus the pumpkin flavor is out of this world. Serve it alongside a sandwich, or pair it with a salad for a lighter lunch.
Table of Contents
Most people seem to be over the whole pumpkin thing by the end of October. Me? I’m just getting started. I can’t get enough of pumpkin spice lattes, sourdough pumpkin cinnamon rolls, pumpkin ice cream, just to name a few!
Since pumpkins can keep for many months in a cool dry place, I stock up on the iconic fall vegetable, and continue to use the pumpkin flesh in countless recipes throughout the winter.
This creamy pumpkin soup recipe is the perfect meal for those chilly fall days and a great way to use up our stash of pumpkins. Serve it with a fresh salad topped with homemade salad dressing, or a melty sourdough grilled cheese sandwich for an incredibly simple and delicious meal.
Why You’ll Love This Recipe
Simple whole food ingredients – This healthy soup is a delicious from scratch meal that calls for only whole and simple ingredients. This is the perfect recipe to make when trying to get something healthy on the table for your family.
Easy – Its no secret that I love an easy recipe. This easy pumpkin soup recipe only requires roasting some veggies and spices and blending them up with some broth, leaving you with a perfectly silky soup. Doesn’t get much easier than that!
Fall flavors – The fall season is the best times for cooking cozy meals. There is just something about fall flavors, and this recipe incorporates them so well!
Ingredients
Pumpkin: Choose a pumpkin that is used especially for cooking such as a pie pumpkin. These pumpkins have better flavor to use in dishes like this soup.
Broth: Vegetable stock, chicken stock or whatever type of broth you prefer can be used in this recipe, but we love to use homemade bone broth in our soups. Bone broth is a gut healing, nourishing food that is great for your immune system.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Roasted Pumpkin Soup
Step 1: Preheat the oven to 425 degrees Fahrenheit. Using a sharp knife, cut up the pumpkin into 1” pieces and chop the onion. Add the pumpkin pieces, onion, garlic cloves, paprika, cumin, ginger, black pepper, and olive oil to a 9×13” baking dish.
Step 2: Toss until everything is mixed and coated in the oil and seasonings. Bake for 30-40 minutes, tossing every 15 minutes or until the pumpkin is fork tender.
Step 3: Remove from the oven and let cool for about 15 minutes.
Step 4: Add the roasted pumpkin to a high-speed stand blender along with 2 cups of the broth and salt. Blend on high for about 1-2 minutes until completely smooth.
Step 5: Pour into a small pan and bring to a simmer over medium heat. Add more broth if desired for a thinner consistency.
Step 6: Serve with desired toppings and enjoy!
Tips for the Perfect Roasted Pumpkin Soup
- A blender is used to produce a smooth a creamy soup. You can also use an immersion blender and blend everything together in the pot at the end to get the same result.
- Top your pumpkin soup with a dollop of sour cream, fresh parsley, or even crumbled bacon bits to help elevate the flavor.
- When roasting the pumpkin and other ingredients, use a sheet of parchment paper on the baking dish to make for easier clean up.
- Don’t discard the seeds! You can roast them, too, and use them as a garnish for the soup or add them to a batch of sourdough granola.
Recipe FAQs
Yes. Pumpkin is packed full of fiber, vitamin A, vitamin C, potassium, and more. Not only that, but pair pumpkin with homemade bone broth, and you have yourself a rich, nutrient-dense meal.
Pumpkin soup will stay good in the fridge for 3-5 days in an airtight container. You can freeze it for 2-3 months. Place the soup in a proper storage container allowing extra room for expansion. Let it cool to room temperature and place in the freezer.
More Soup Recipes from the Farmhouse
- Roasted Red Pepper and Tomato Soup
- Hearty Homemade Healthy Potato Soup
- Roasted Butternut Squash Soup
- Homemade Creamy Chicken and Gnocchi Soup
- Easy Cheeseburger Soup Recipe
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
The Best Roasted Pumpkin Soup Recipe
Video
Equipment
- 1 Blender You can also use an immersion blender.
Ingredients
- 1 medium-sized pie pumpkin, skin + seeds removed and cut into 1” chunks (~670 grams)
- 1 medium sweet onion, chopped
- 6 garlic cloves
- 1 teaspoon paprika
- ¼ teaspoon cumin
- ½ teaspoon ground ginger
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2-3 cups vegetable broth or broth of choice
- 1 teaspoon salt
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Add the pumpkin, onion, garlic cloves, paprika, cumin, ginger, black pepper, and olive oil to a 9×13” baking dish. Toss until everything is mixed and coated in the oli and seasonings.
- Bake for 30-40 minutes, tossing every 15 minutes or until the pumpkin is fork tender.
- Remove from the oven and let cool for about 15 minutes.
- Add the roasted pumpkin to a high-speed blender along with 2 cups of the broth and salt. Blend on high for about 1-2 minutes until completely smooth.
- Pour into a small pan and bring to a simmer over medium heat. Add more broth if desired for a thinner consistency.
- Serve with desired toppings and enjoy!
Notes
- A blender is used to produce a smooth a creamy soup. You can also use an immersion blender and blend everything together in the pot at the end to get the same result.
- Top your pumpkin soup with a dollop of sour cream, fresh parsley, or even crumbled bacon bits to help elevate the flavor.
- When roasting the pumpkin and other ingredients, use a sheet of parchment paper on the baking dish to make for easier clean up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have yet to be disappointed with a one of Lisa’s recipes! So yummy! I doubled the pumpkin and spices and added some shredded turkey I had cooked and frozen previously. Sprinkled some pumpkin seeds on top and looked yummy and pretty too 😊
I also just used water instead of broth because I didn’t have any on hand and it was still great!
I don’t see the ground ginger quantity in the recipe though it is mentioned in the method….
How much ground ginger do you add?
A teaspoon!
Made this for dinner tonight and it was delicious!! I ended up swapping the bacon for pancetta and I didn’t have freak so I used a scoop of Greek yogurt instead but it was so good.