Roasted Pumpkin Soup

  • on February 7, 2021
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Whip up this starter easy-to-make pumpkin soup in minutes. The perfect recipe for any occasion because it makes your day happier. The pumpkin itself has vitamins and minerals. Fight against many diseases in the human body. Enrich and creamy for a healthy lifestyle. There are many reasons to drink regularly. Above all, it keeps you healthy. An amazing combo of sweet and sour flavorsome with delights.

This roasted recipe with coconut oil would surely satisfy you. A mixture of spices with pumpkin inspire your craving to get more. The secret is to be sure that the pumpkin flavor shines above the rest. Contain healthy dairy-free ingredients to maintain your diet. This pumpkin soup also has a little addition to your holiday walk. Easy to make without spending more time or get exhausted. Recommend in winter to keep your body warm and active.

Leftover taste better the next day as well. So just save time by making the prepared soup a day before. Only basic pantry ingredients required to make this soup. Leftover would go great with sandwiches or salads the next day as well.

This creamy recipe of roasted pumpkin soup seems quite simple and Flavourful. In other words, contain only 189 calories per saving. Only three ingredients involved in making this recipe amazing as onion, garlic, and pumpkin.

Roasted Pumpkin Soup

Nida Shahrukh
Thick, creamy, easy-to-make, and full of flavor, the roasted creamy pumpkin soup recipe is actually simple as nature wants to keep it, with full of nutritional elements as just 189 calories get per saving. in this recipe, only 3 ingredients seem a perfect secret for this classic version of the soup recipe as pumpkin, onion, and garlic work well.
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Tea Time Snacks, Lunch, Brunch, Breakfast, Kids Menu
Cuisine American
Servings 6 persons
Calories 40 kcal


  • 1 Onion (chopped) LARGE
  • 2 Carrots(peel off and chopped)
  • 2 Garlic Cloves
  • 2 Bayleaf
  • 25 gm UnsaltedButter
  • 2 tbsp OliveOil
  • 1 Pumpkin(deseeded and roughly chopped) mediumsize
  • 1 FlouryPotato (roughly chopped) mediumsize
  • 1& 1/3 ltr Chickenor Vegetable Stock
  • 100 ml DoubleCream
  • 3 tbsp Pumpkin Seeds
  • Saltto taste
  • Black pepper (as required)
  • Mint leaves (roasted and smashed)


  • Takea pan and start the stove. now put the onion, carrot, garlic, bay leaf, butter,and half the olive oil into a pan. Cook over a low-medium heat for about 10minutes until the vegetables are tender but not colored.
  • Add the gravy and potato, mix to combine and cook for a further 2-3 minutes. Pourin the stock, give a good mix and bring it to the boil. Now lower the heat to agentle simmer, half cover the pan with a lid and continue to cook for about40-50 minutes until the gravy is really tender when tested with the point of aknife.
  • Pickout the bay leaf and blend the soup until smooth by using stick blender.
  • Addthe cream and a little more stock, as if the soup is on the thick soup, tastefor seasoning. Now gradually add more salt and pepper as required to theirdemanding taste.
  • Meanwhile,heat the remaining oil in a frying pan over a medium heat and add the pumpkinseeds and fry quickly until the seeds start to pop. Remove from the pan now.
  • Now take some mint leaves and roasted them on heated pan until get soakedcompletely. Now crushed them easily.
  • Ladlethe soup into bowls and serve with a swirl of cream and the toasted pumpkinseeds and roasted mint leaves.


  • Use Of Coconut Milk: If you want to make it dairy-free, just simply skip heavy cream and use coconut milk.
  • Make It Vegan: If you are vegetarian and preferred vegetables just use vegetable stock only.
  • Alternate Of Pumpkin: Kabocha squash and butternut also work well instead of pumpkin.
  • How To Roast Pumpkin Seeds: Pick off all the flesh bits from the seeds and discard them. I like to do this in a colander under running water. Pat the seeds dry with a tea towel or paper towels. Toss the seeds with little olive oil, a pinch of salt, oregano (optional), or any other seasonings that sound good. Toast to coat. Line a small, rimmed baking sheet with parchment paper and arrange the pumpkin seeds in a single layer. Roast for 13 to 16 minutes, until getting hard and crunchy and fragrant and toasty looks to come out.
  • Use A Soap Maker: Just save time and effort by placing all your ingredients in a soup maker and whizzing up a delicious soup in no time.
  • Always Use Leftover: You can also make this soup with leftover roast butternut squash or pumpkin, reducing the simmering time to 15 minutes, just so the potato is cooked gradually and give a good taste as required.
Keyword creamy Pumpkin soup recipe | Pumpkin soup | pumpkin | winter soup recipe | dieting soup | recipe | starter recipe | dinner recipe |
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