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Roasted Pumpkin Soup

This Roasted Pumpkin Soup is perfect for a fall dinner or lunch, Made with fresh pumpkin, cream along with a few spices. 
Course Easy Soup Recipes
Cuisine American
Keyword roasted pumpkin soup
Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes
Servings 6
Calories 174kcal


  • 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


  • 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.


Serving: 1g | Calories: 174kcal | Carbohydrates: 12g | Protein: 3g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Cholesterol: 11mg | Sodium: 480mg | Fiber: 2g | Sugar: 5g