Roasted pumpkin soup is a hearty and filling, gluten-free vegan pumpkin soup.
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5 from 1 vote

Roasted Pumpkin Soup Recipe

Roasted pumpkin soup is a hearty and filling, gluten-free vegan soup. Learn how to make pumpkin soup in a few simple steps.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Appetizer
Cuisine: Italian
Servings: 4 adults
Calories: 91kcal
Author: Hina Gujral


  • 1 small-size whole yellow pumpkin
  • 1 medium-size onion, cut into half
  • 1 whole garlic pod
  • 2 - 3 sprigs of rosemary
  • 4 Cup vegetable or chicken stock
  • 1 Cup water or coconut milk
  • Salt and black pepper to taste
  • 1/4 Cup olive oil


  • Preparing Pumpkin:
  • Start off with washing and wiping out 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.
    Roasting Pumpkin

How To Roast Pumpkin:

  • Pre-heat the oven at 180 degrees Celcius.
  • Place the pumpkin slices in a baking tray. Place a 2 - 3 sprig of rosemary along with a whole garlic pod and onion in between pumpkin slices. Sprinkle salt and drizzle 2 - 3 tablespoon of extra virgin olive oil over the pumpkin slices.
  • Bake pumpkin for 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.
  • If it is roasted well, the flesh would scoop off easily. If not, then pop it back in the oven for another 5-10 minutes.
    Roasted Pumpkin Pulp
  • Once roasted, scoop out the flesh of the pumpkin. Discard the skin. Grind the roasted pumpkin pulp along with garlic cloves and onion to a smooth puree.

Roasted Pumpkin Soup:

  • Heat a teaspoon of olive oil in a saucepan. Add pumpkin puree.
  • Add warm vegetable stock in the same saucepan. As the liquid comes to a boil reduce the heat to medium and let the soup simmer for 10 - 15 minutes more. Taste, add salt, pepper, water or coconut milk accordingly. Turn off the heat.
  • Serve Roasted Pumpkin Soup warm garnished with cream and chopped parsley.


Recommended Equipment: Saucepan ( buy it here ), Baking Tray (buy it here), Food Processor (buy it here)


Serving: 1Cup | Calories: 91kcal | Carbohydrates: 5.2g | Protein: 1.5g | Fat: 7.4g | Fiber: 31g