Name: The Best Roasted Pumpkin Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Cuisine: American
Ingredients: 4 -5 cups diced peeled pumpkin; 2 large carrots, thickly sliced; 2 large thickly sliced parsnips, or diced celeriac, i.e. celery root; 1 medium sweet onion, diced; 1/2 head garlic, still in the skins; 4 tbsp olive oil; 1/2 tsp salt; 1/2 tsp pepper; 2 to 3 cups vegetable stock, enough to bring the puree to the thickness you prefer; 1 tbsp smoked paprika; pinch ground paprika; 2 tbsp chopped fresh thyme, or 1 tbsp dry thyme; salt and pepper to taste; pinch of ground cloves, (optional)

Jump to recipe if you like, but be sure to read the whole post for instructional photos & other tips.

The Best Roasted Pumpkin Soup. Roasting the pumpkin really intensifies the natural sweet flavour in this easy, satisfying fall soup.

Roasted Pumpkin Soup

Originally published Oct 2012.

This roasted pumpkin soup shows that no, pumpkins are not just for Halloween Jack O’ Lanterns and Thanksgiving pies. We also use our pumpkins in muffins and in a pumpkin loaf cake that I’ve been making since childhood too.

Stock photo of diced pumpkin and onions roasted on a baking pan.

Roasting the pumkin brings out its natural sweetness.

Since Spouse is such a soup fan, we often roast off some pumpkin and a couple of root vegetables. With the help of a little vegetable stock, we turn it into a very satisfying fall soup.

Roasted Pumpkin Soup

I like to puree pumpkin soup into a silky smooth consistency but you really don’t have to.

Spouse prefers it more rustic style with the vegetables and pumpkin cut in bite sized pieces. The pieces are roasted and then simmered with the seasonings and vegetable stock for just a few minutes before serving.

Either way, it’s well worth the little effort it takes to make a delicious soup full of the sweet roasted bounty of Autumn.

For more tried and true recipes, check out this collection of our 25 Most Popular Recipes since Rock Recipes began back in 2007.

Like this Roasted Pumpkin Soup recipe?

You’ll find many more delicious soup ideas in our Soups Category and lots more leftover ideas in our Leftover Recipes Category.

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram.

Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.

You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly meals and desserts too!

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Visit my Amazon Store for my favourite kitchen gadgets and appliances, plus recommendations from my personal cookbook collection.

The Best Roasted Pumpkin Soup

Yield: 6 Servings

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

The best pumpkin soup I have ever tried with the added natural sweetness of seasonal root vegetables and roasted garlic. Makes terrific Fall appetizer course or an amazing vegetarian lunch.

Ingredients

4 -5 cups diced peeled pumpkin
2 large carrots, thickly sliced
2 large thickly sliced parsnips, or diced celeriac, i.e. celery root
1 medium sweet onion, diced
1/2 head garlic, still in the skins
4 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
2 to 3 cups vegetable stock, enough to bring the puree to the thickness you prefer
1 tbsp smoked paprika
pinch ground paprika
2 tbsp chopped fresh thyme, or 1 tbsp dry thyme
salt and pepper to taste
pinch of ground cloves, (optional)

Instructions

Toss together the pumpkin, carrots, parsnips (or celeriac), onion, garlic, olive oil, salt and pepper.
Roast in a shallow baking pan at 350 degrees F for about 35-45 minutes or until the vegetables are fork tender.
Remove the roasted garlic from the skins and add to a food processor along with the other vegetables. You may need to do this in two batches and you may need to add a little vegetable stock to process well. Puree very well until no lumps are present and the puree is very smooth.
Transfer to a saucepan and add the vegetable stock, smoked paprika, cloves, thyme, salt and pepper.
Simmer very slowly for only 10 to 15 minutes, stirring occasionally, before serving.

Roasted Pumpkin Soup