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This Roasted Pumpkin Soup is perfect for a fall dinner or lunch, Made with fresh pumpkin, cream along with a few spices. 

A wonderful fall meal idea that incorporates the wonderful flavor of pumpkin. I like to top it with a little sour cream and pepitas to dress it up a bit. 

Hello Friends!

I know that it isn’t technically quite fall yet, but let’s face it, why not make fall last a few more days by starting early? I have been putting a few fall decorations around the house, even though it is still pretty warm outside.

Today I am sharing a savory roasted pumpkin soup recipe that is a perfect summer to fall dinner idea. Light and savory with a creamy finish that is delicious!

Full of flavor and spice, this pumpkin soup goes great with a salad or sandwich.

If you like this recipe, be sure to check out:

• Pumpkin Pepper Soup – A spicier version that is made with canned pumpkin, for those busy days.
• Easy Mexicorn Chowder –  This colorful and creamy soup is made in minutes and is delightfully delicious and filling.
• Potato Chipotle Soup – A tasty potato soup revved up with a little Chipotle pepper. Wonderful for a chilly day or evening.
• Homemade Chicken and Rice Soup – a classic flavorful, homestyle soup that brings back memories of simpler times.

How to  make Roasted Pumpkin Soup

You just need a few main ingredients to make this recipe:

Pumpkin –Fresh pumpkin makes this soup special. Pick an orange pumpkin and cut it open to remove the flesh. Remove the pumpkin seeds in order to get to the “meat” of the pumpkin. Cut the flesh carefully away from the skin. You do not want the skin in this recipe.

Onion – I prefer using white or purple onion for this recipe, but you can use yellow onion too. Peel away the outer layer prior to cutting in quarters.

Cream– You can use heavy cream or half and half to make this recipe. You can also use coconut milk instead of cream. 

Don’t forget to bookmark this recipe. 

Roasted Pumpkin Soup

Yield: 6

Roasted Pumpkin Soup

Print

This Roasted Pumpkin Soup is perfect for a fall dinner or lunch, Made with fresh pumpkin, cream along with a few spices. 

Prep Time 10 minutes

Cook Time 30 minutes

Additional Time 10 minutes

Total Time 50 minutes

Ingredients

• 4 cups peeled and diced pumpkin
• 1 Onion
• 1 tablespoon Olive oil
• ½ teaspoon Cumin powder
• ½ teaspoon Coriander powder
• ¼ teaspoon crushed black pepper
• 1 teaspoon - salt
• 1 teaspoon- Sugar
• 4 cups - water or vegetable stock
• ¼ cup - Cream or Coconut milk

Instructions

1. In a large mixing bowl, add diced pumpkin and quartered onion

2. Add the olive oil, cumin, coriander, black pepper and salt into the bowl and toss until it is evenly mixed.

3. Place the pumpkin and onion pieces onto a baking tray and bake in a preheated oven at 350F for 25--30 minutes until the pumpkin starts to darken.

4. Take the tray out of the oven and let it cool slightly

5.. Place the roasted pumpkin and onion mixture into a food processor or blender jar with 1 cup water. Process it until it is smooth.

6. Pour blended mixture in a saucepan and add the remaining water or stock.
7. Let it simmer on low flame for about 10-15 minutes

8. Add in the cream or coconut milk and let it simmer for few more minutes.

9. Serve will still warm.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 174Total Fat: 14gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 480mgCarbohydrates: 12gFiber: 2gSugar: 5gProtein: 3g

• You can use canned pumpkin in place of fresh pumpkin for this recipe, just be sure that it is pumpkin and not pumpkin pie filling, which is much sweeter.
• Double the recipe and freeze half for a meal later on this season.

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