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Roasted Pumpkin Soup overhead shot of single bowl of soup with crackers

The Best Roasted Pumpkin Soup

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.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 Servings
Calories 173.79 kcal

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

  1. Toss together the pumpkin, carrots, parsnips (or celeriac), onion, garlic, olive oil, salt and pepper.
  2. Roast in a shallow baking pan at 350 degrees F for about 35-45 minutes or until the vegetables are fork tender.
  3. 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.

  4. Transfer to a saucepan and add the vegetable stock, smoked paprika,  cloves, thyme, salt and pepper.

  5. Simmer very slowly for only 10 to 15 minutes, stirring occasionally, before serving.