Roasted pumpkin soup is the best way to celebrate the pumpkin harvest during the fall. Added Bonus – it’s creamy, tasty, vegan, and gluten-free!
Estimated reading time: 5 minutes
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Haitians moved to America and brought the pumpkin soup recipe, which is now specially made during Thanksgiving or to celebrate the harvest season.
Whether it’s pumpkin carving for Halloween or pumpkin pie for Thanksgiving, this squash is the flavour of the fall season.
It contains all the nutrition you need for the transition from warm weather to the cold, long nights ahead.
Why You’ll Love This Soup Recipe
- Vegan & Gluten-Free: Creamy without the cream.
- Nutritious: Packed with vitamins, minerals, and fibre.
- Customisation: You can play with the flavours and seasonal herbs.
Recipe Variations
Adding a selection of fresh herbs, spices, and aromatics helps enhance the soup’s flavour.
Here are some flavours that one can add to the pumpkin soup:
- roasted carrot
- Rosemary, sage, or thyme
- lemongrass and kaffir lime
- Indian spices such as red chilli, turmeric, and ginger
Ingredients You’ll Need
- Pumpkin or any other ripe, fleshy, and sweet tasting squash works for this soup recipe.
- Garlic and Thyme are the flavouring keystones.
- Roasted Onion gives a delicious smokey and sweet flavour.
- Use vegetable stock or cube as a cooking liquid rather than water.
- Coconut Milk or a splash of cooking cream for that extra creaminess.
- Essentials: Salt, Pepper, Olive Oil
Roasting Pumpkin For Soup
Roasted pumpkins form the base of this soup.
Roasting ingredients make them richer in flavour. It also makes the pumpkin flesh delightfully soft and easy to blend – perfect for soup or puree.
- Cut the pumpkin into slices, and scoop out the seeds. (Quick note: wash and save the seeds to roast and eat as healthy bites.)
- Place it on a sheet pan or baking tray along with garlic, onion, and herbs (sage/thyme/rosemary/oregano) of your choice.
- Season vegetables with salt, pepper, and drizzle olive oil.
- Roast the pumpkin for about 30 – 40 minutes (depending on the size of the pumpkin) in a preheated oven at 180 degrees Celcius. You can roast the pumpkin in an air fryer, also. Like I do for my roasted pumpkin salad.
- After roasting, scoop out the tender pulp of the pumpkin and puree in the food processor or using a fork.
You can use this pumpkin puree to make vegan pumpkin pasta or curried pumpkin soup. Store it for a week in the refrigerator.
How To Make Soup
After roasting the vegetables add them to a saucepan along with vegetable stock.
- Using a hand blender puree it to a smooth consistency. Turn on the heat.
- Add a splash of coconut milk or cream. Stir and simmer over low heat for 5 minutes.
- Taste and if required add more seasoning. Roasted Pumpkin Soup is ready to serve.
Serving Suggestion
Pumpkin Soup is gratifying by itself. However, everyone has their favourite side dish to serve with pumpkin soup.
Here are a few of my suggestions for a side dish:
- dinner rolls
- focaccia bread
- roasted garlic potatoes
- grilled cheese sandwich
More Soup Recipes
- Creamy Corn Soup
- Healthy Broccoli Soup
- Creamy Zucchini Soup
- Tomato Couscous Soup
- Healthy Mushroom Soup
- Low Calorie Vegetable Soup
Get 15+ Vegetable Soup Recipes here
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Roasted Pumpkin Soup Recipe
- Saucepan
- Blender
Ingredients
- 2 Cup diced yellow pumpkin
- 1 onion, cut into half
- 5 – 6 garlic cloves
- 2 – 3 sprigs thyme
- 3 Cup vegetable stock (Get Recipe)
- ⅛ Cup coconut milk
- Salt and black pepper to taste
- 1 tablespoon light olive oil
Instructions
- Preparing Pumpkin:
- Start off with washing and wiping the pumpkin. Carefully, cut it into halves.
- Using a spoon, remove the seeds and fibers from the center of the pumpkin. If a pumpkin is of a little bigger in size, then slice it into the quarter.
How To Roast Vegetables:
- Pre-heat the oven at 180 degrees Celcius.
- Place the pumpkin slices in a baking tray. Place sprigs of thyme along with garlic cloves, and onion in between pumpkin slices. Sprinkle salt and drizzle olive oil.
- Bake or roast 20 minutes each side. Check using a fork, if the pumpkin flesh is tender. Baking time may vary, depending upon the size and variety of the pumpkin. So check after the first 20 minutes.
- Blend the roasted vegetables pulp along with garlic cloves and onion to a smooth puree along with vegetable stock.
Simmer Soup:
- Add soup to a saucepan along with coconut milk, salt, and pepper to taste. Simmer for 2 – 3 minutes.
- Serve Roasted Pumpkin Soup warm garnished with pumpkin seeds and chopped parsley.
Recipe Notes:
- You can roast the pumpkin in a BBQ or over the stovetop as well.
- Adding cream or coconut milk is optional.
- Do not cook the soup for too long after adding coconut milk.
chhavi kusum says
Wow!!! Looks yummy! I am going to try it! 🙂
Jayalakshmi Siva says
Healthy and tasty soup
Hina Gujral says
Yes, indeed 🙂
Aditi Agarwal says
How to roast on gas stove?
Hina Gujral says
Heat a frying pan. Drizzle olive oil. Arrange pumpkin slices. Sprinkle salt, garlic, and roast till pumpkin pulp is soft. The charred marks will appear on the skin of the pumpkin. Collect roasted pulp in a bowl. You can mash it or blend it in a food processor.
Bharati Sudhir says
Tried it.. Very flavorful
Hina Gujral says
thank you so much for your feedback!