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Roasted Pumpkin Soup

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This Roasted Pumpkin Soup is a creamy, velvety blend of roasted pumpkin, root vegetables, and warming spices. Roasted on a single tray and blended until smooth, it’s a simple, cozy meal perfect for fall and winter, naturally gluten-free and vegetarian.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Roasting, Blending
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

1.5 kg pumpkin (peeled, seeds removed, chopped into 3 cm cubes)

2 onions, peeled and cut into wedges

4 garlic cloves, peeled

1 carrot, peeled and chopped small

1 potato, peeled and chopped small

1 sweet potato, peeled and chopped smaller than pumpkin

2 tablespoons extra virgin olive oil

½ teaspoon curry powder

1 teaspoon sea salt flakes

Freshly ground black pepper, to taste

20 g butter (optional; omit for vegan)

750 ml vegetable stock (or chicken stock)

Instructions

  1. Preheat oven to 170°C (fan-forced) or 190°C (conventional).
  2. Place pumpkin, onions, garlic, carrot, potato, and sweet potato on a large oven tray.
  3. Drizzle with olive oil and sprinkle with curry powder, salt, and pepper. Toss to coat evenly.
  4. Roast for 20 minutes, then remove, stir vegetables, add butter (if using), and return to the oven for another 15–20 minutes, or until all vegetables are very soft.
  5. Let vegetables cool slightly for 5–10 minutes after roasting.
  6. Transfer vegetables and any pan juices to a blender, food processor, or large pot if using a stick blender. Blend until smooth, adding a little stock if too thick.
  7. Transfer purée to a pot, add remaining stock, and reheat gently over medium heat. Adjust seasoning to taste.
  8. Serve hot, garnished with toppings of choice and accompanied by crusty bread.

Notes

  • Omit butter or use plant-based butter for a vegan version.
  • Add cooked lentils or chickpeas for protein boost.
  • Stir in coconut milk or cream for extra richness.
  • Use spices like cumin, turmeric, or paprika as alternatives to curry powder.
  • Top with pumpkin seeds, chili oil, herbs, or coconut cream for added flavor and texture.
  • Make ahead and refrigerate for up to 5 days or freeze for up to 3 months.

Nutrition

Find it online: https://cheftinaskitchen.com/roasted-pumpkin-soup/