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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.
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 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. We love this pumpkin soup recipe so much it is on ur weekly dinner menu throughout fall.
Table of Contents
Why you will love this pumpkin soup
- So Delicious: The taste of this soup will get you to want to go for more than one bowl. So good!
- Filling and healthy: Made with heart-healthy ingredients, this pumpkin soup is so filling and good for you.
- Easy to make: In less than an hour, you will have a tasty and hearty soup recipe that even the kids will love.
Ingredients you will need
- Pumpkin or butternut squashhalved and seeded: use fresh instead of canned
- Garlic Cloves: use fresh garlic
- Avocado oil spray: or any other oil spray.
- Sweet Onionpeeled and diced
- LargeCarrotspeeled and chopped
- Celery Stalkschopped
- Smoked Paprika: or plain paprika if you don’t have smoked
- Olive Oil: or any other oil of choice.
- Kosher salt and pepper, to taste
- Homemade or store-bought low-sodium veggie broth
How to make this 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.
Frequently asked questions
Is Pumpkin Soup Healthy?
Yes. It also 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.
How long does homemade pumpkin soup last?
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.
Do I have to peel pumpkin for soup?
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.
Pumpkin Soup 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: We 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.
Check out these other recipes below
- Chocolate Chip Pumpkin Bread
- Crockpot Lentil and Mushroom Soup
- Healthy Pumpkin Muffins
- Cinnamon Sugar Pumpkin Donuts
- Paleo Chocolate Chip Pumpkin Bars
- Pumpkin Chocolate Truffles
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Easy Roasted Pumpkin Soup
Easy vegetarian pumpkin soup is wholesome, nutritious, easy to make, and so delicious. Perfect for the whole family yo enjoy.
4.94 from 15 votes
Print Pin Rate
Course: Side Dish, Soup
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 55 minutes minutes
Servings: 4
Calories: 184kcal
Author: Rena
Ingredients
- 2½ 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
Optional
- plain yogurt, pumpkin seeds, sliced scallions, fresh chopped herbs
Instructions
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!
Notes
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.
Servings:
Makes 4-5 decent sized bowls
Nutrition
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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Reader Interactions
Comments
Banana47 says
Loved your receipe, best pumpkin soup I have cooked.Reply
Clara says
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.Reply
STACY HOBGOOD says
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!Reply
Anne says
But how big is a “decent bowl”? 2 cups? 1 cup?
Reply
Rena Awada says
Should be 2 cups
Reply
Gio says
Absolutely delicious , my husband cooked it for the first time ( so easy lol) thanks I love your recipes !
Gio from FranceReply
Rena says
Thanks for the feedback Gio! Glad you both loved it.
Reply
Kim says
Looking forward to making this… I don’t liked smoked things, is there anything you can substitute for the smoked paprika?
Reply
Rena says
you can use regular or mild paprika.
Reply
Arpita Patel says
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!Reply
Aurelie says
My first try and I’m absolutely love this soup. Thanks for this amazing recipeReply
Rena says
We are glad to hear you loved this recipe
Reply
Arpita Patel says
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!!!
Reply
Rena says
Thank you!
Reply
