Roasted Pumpkin Soup (with Video)

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While I’ve shared a Roasted Tomato Soup, a Roasted Bell Pepper Soup, and a Roasted Butternut Squash Soup, our fall soup collection would be completely lacking without a delicious Roasted Pumpkin Soup recipe! I have no hesitations saying this is the best pumpkin soup recipe ever!

  The BEST Pumpkin Soup ever - roasted sugar pumpkin, apple, garlic, paprika and sage combine to make this mouth-watering soup

Best Pumpkin Soup Recipe

If you’ve been around Sugar, Spice and Glitter for awhile, you know – my daughter, Ella, is obsessed with all things pumpkin.

I know.

#basic

But what mom is going to deny her child a VEGETABLE that they are not only willing to eat – they are excited to eat?!

The best thing about roasted pumpkin is that you can pair it with so many different seasonings and toppings, bringing out different flavour notes and creating completely new flavour combinations!

You can break out the citrus for a bright and summer-inspired pumpkin soup, hit it with some Italian seasonings, or even add some brown sugar and cinnamon for a sweet take.

Today, we’re using garlic, paprika, sage and thyme to make a savoury and satisfying roasted pumpkin soup that will please even the biggest pumpkin skeptic (AKA, me).

And since pumpkin is the base of this recipe, you’re getting FOUR servings of vegetables per bowl. My favourite thing about vegetable-based soups is that I don’t feel like I’m eating a lot of vegetables, so I don’t mind pairing it with a salad or a side of vegetables – it doesn’t feel like overkill. It’s a sneaky way to tricky yourself (and the kids) into adding more vegetables to your day.

What to Serve with this Roasted Pumpkin Soup:

Check out our quick recipe video to see how easy it is to make our roasted pumpkin soup – and then don’t forget to scroll down to grab your free printable recipe card:

How to make roasted pumpkin soup with sugar pumpkin and apple

Roasted Pumpkin Soup Ingredients

*can use chicken stock, if desired.

Scroll down to the printable recipe card for full measurements.

Tip: roasted bell peppers can make for a delicious addition in this recipe – try adding two and see if you like it!

Kitchen Tools You May Find Helpful

  • High-powered blender
  • Measuring cups and spoons
  • Ladle
  • Cookie sheet
  • Sharp knife
  • Heavy stockpot or Dutch Oven <– highly recommended for even cooking and seamlessly transferring recipes from the stove to the oven

Tip: I used my new Hurom Hexa Power High Speed Blender to make this soup – it blends up the soup easily, resulting in a creamy texture with no “bits” of carrots ruining the texture. It’s also really quiet, so I can make this soup or my favorite smoothie recipes at nap time without worrying that I’ll wake up the children. If you’re in the market for a new blender, or find that your blender isn’t doing a great job of creating smooth soups, I highly recommend it!

How to Make a Roasted Pumpkin Soup

Preheat oven to 400F

Grease a cookie sheet and set aside.

Cut and deseed the pumpkin and apple. Place in a single layer, cut side-up, on the cookie sheet.

Brush or drizzle the pumpkin and apple with 3 Tablespoons of the olive oil and sprinkle on salt and pepper, to taste.

Bake for 40-45 minutes, and then remove and let cool before removing the skins.

(A good trick for doing this is to place the veggies in a large bowl and cover with plastic wrap. The steam gathered will make removing the skins easier.)

In a dutch oven or stockpot over medium heat, heat the remaining 2 Tablespoons of olive oil.

Once hot, add the onion and cook until translucent, about two minutes. Add the garlic and continue cooking for about two minutes.

Add in the pumpkin, apple, vegetable stock, thyme and sage.

Increase heat to medium-high and bring the soup to a boil.

Reduce heat and simmer 5-10 minutes, until vegetables are fork-tender.

Puree with an immersion blender, or in batches in a high-powered blender. (If using a regular blender, do it in three batches and place a kitchen towel over the lid to prevent burns.)

Stir in the heavy cream and season to taste with salt and pepper. Allow to cook for 5 more minutes before serving.

I garnished mine with pepitas, a bit of extra heavy cream, and a drizzle of balsamic vinegar.

 

Pin this Super Simple Roasted Pumpkin Soup Recipe:

The BEST Pumpkin Soup ever - roasted sugar pumpkin, apple, garlic, paprika and sage combine to make this mouth-watering soup

Grab your free printable for the best pumpkin soup recipe ever:

Yield: 7 cups soup

Roasted Pumpkin Soup

Roasted Pumpkin Soup

The BEST Pumpkin Soup ever - roasted sugar pumpkin, apple, garlic, paprika and sage combine to make this mouth-watering soup

Prep Time 10 minutes
Cook Time 45 minutes
Additional Time 20 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 1 small sugar pumpkin, quartered and seeded (approximately 2-3 pounds)
  • 1 large apple, quartered and seeded
  • 5 tablespoons olive oil
  • Salt and pepper, to taste
  • 4 cloves garlic, minced
  • 1 large onion, minced
  • 1 Tablespoon paprika
  • 4 cups vegetable stock*
  • 6 fresh thyme sprigs
  • 6 fresh sage leaves
  • 1/2 cup heavy cream

Instructions

  1. Preheat oven to 400F
  2. Grease a cookie sheet and set aside.
  3. Cut and deseed the pumpkin and apple. Place in a single layer, cut side-up, on the cookie sheet.
  4. Brush or drizzle the pumpkin and apple with 3 Tablespoons of the olive oil and sprinkle on salt and pepper, to taste.
  5. Bake for 40-45 minutes, and then remove and let cool before removing the skins.
  6. (A good trick for doing this is to place the veggies in a large bowl and cover with plastic wrap. The steam gathered will make removing the skins easier.)
  7. In a dutch oven or stockpot over medium heat, heat the remaining 2 Tablespoons of olive oil.
  8. Once hot, add the onion and cook until translucent, about two minutes. Add the garlic and continue cooking for about two minutes.
  9. Add in the pumpkin, apple, vegetable stock, thyme and sage.
  10. Increase heat to medium-high and bring the soup to a boil.
  11. Reduce heat and simmer 5-10 minutes, until vegetables are fork-tender.
  12. Puree with an immersion blender, or in batches in a high-powered blender. (If using a regular blender, do it in three batches and place a kitchen towel over the lid to prevent burns.)
  13. Stir in the heavy cream and season to taste with salt and pepper. Allow to cook for 5 more minutes before serving.

Notes

Can use chicken stock in place of vegetable stock.

Can add two roasted sweet bell peppers for adding sweetness.

I garnished mine with pepitas, a bit of extra heavy cream, and a drizzle of balsamic vinegar.

Nutrition Information:

Yield:

7

Serving Size:

1

Amount Per Serving: Calories: 191Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 19mgSodium: 430mgCarbohydrates: 12gFiber: 2gSugar: 7gProtein: 2g

Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.

Pin this Recipe for Later

Please leave a comment on the blog or share a photo on Pinterest

This super simple roasted pumpkin soup is a delicious fall soup recipe the whole family will enjoy, and delivers a whooping four servings of vegetables per bowl!

For more delicious roasted soup recipes, check out our Roasted Tomato Soup recipe or our Roasted Bell Pepper Soup recipe.

Check out our other Vegetable Recipes here:

Vegetable Recipes

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