Creamy Roasted Pumpkin Soup

Creamy Roasted Pumpkin Soup


I’m an equal opportunity soup person. Meaning not only do I like all types of soup, I like soup year round. If there’s a choice of soup or salad well that’s an no brainer for me. It’s always soup. I do tend to gravitate to cream based soups. They’re calorie free aren’t they? No? Sigh, well I’m already hooked so I’m going to ignore that little tidbit. This creamy roasted pumpkin soup is high on my fall favorites list. Didn’t I mention that we’d be putting roasted pumpkin to good use.  So far we’ve already used it to make Roasted Pumpkin Risotto with Pancetta  and now we’re using it as the base for this soup.

Creamy Roasted Pumpkin Soup

A cup is a great start to your meal or grab a bigger bowl, add a side salad and you’ve got yourself a meal. This version is vegetarian but if you don’t have any vegetable stock you can absolutely substitute chicken stock  and if you happen to have some bacon or pancetta around, little crispy bits would make a great garnish and give a little bite to this soups silky texture. Of course if you’re aiming for vegetarian well that’s not really an option is it. Sorry.

Creamy Roasted Pumpkin Soup

TIP: Roast a few pumpkins at a time and refrigerate the leftovers. You’ve already got the oven on so make good use of it. Candied pecans or dark brown sugar would also be great garnishes as is a few slices of nice toasty baguette.

Now I’m ready for another bowl of soup. How about you?



Roasted Pumpkin Soup

Total Time 0:00


  • 1 pie pumpkin
  • 4 tablespoons olive oil
  • salt/pepper
  • 1 teaspoon cinnamon
  • 2 tablespoons unsalted butter
  • 1 shallot - minced
  • 1 clove garlic - minced
  • 1 tablespoon roughly chopped parsley
  • 2 cups vegetable stock
  • 3/4 cup heavy whipping cream


  1. Preheat oven to 400 degrees.
  2. Cut pumpkin in half, scrape out seeds using a metal spoon. Discard or save them for another use. Drizzle with olive oil and season with salt, pepper and cinnamon. Place halves, cut side down onto a rimmed baking sheet. Bake for approximately 35-45 minutes OR until pumpkin is fork tender.
  3. Into a large saute pan add butter and heat over medium heat. Add shallot, garlic and parsley and cook until softened.
  4. Using a spoon, scrape out flesh of pumpkins and add to pan. Add stock and stir to combine. Add cream.
  5. Transfer to blender and pulse until smooth.


0.0 rating


  1. 1

    Homemade pumpkin soup is the best and this looks so good! And I agree, you have to roast your own pumpkins to make the best pumpkin soup. Nothing better!

  2. 2

    You are inspiring me to roast a pumpkin!! I always do butternut for some reason.

  3. 3
    Brianne /

    Is there a way to make this without cream? Or something to substitute for the cream? thanks!

  4. 4

    Oh YUM. This looks so creamy and comforting!

  5. 5

    Anybody else getting sick of pumpkin recipes already? Yeah, me neither. This looks great.

  6. 6

    Your recipe makes me want to try pumpkin soup!

  7. 7

    I love the rich, creamy looking texture served with the crusty bread. This looks like a fantastic soup to serve on a brisk fall evening.

  8. 8

    I have fully embraced the soup season, and I just happen to have a pumpkin on my counter. I guess I know what to do with it now.

  9. 9

    I just love that last shot, makes me want to make soup! Beautiful recipe, Paula.

  10. 10
    Jerri white /

    Soup looks delicious. What size/weight pumpkin should be used?


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