Few things are as comforting as a steaming bowl of roasted pumpkin soup on a cool evening. The gentle sweetness of roasted pumpkin, paired with creamy yogurt and a hint of lemon, creates a dish that’s both wholesome and flavorful. With simple ingredients like carrots, shallots, and garlic, this recipe transforms into a silky soup you’ll crave all season long. Best of all, it’s easy to prepare—just roast, blend, and enjoy. Whether you’re cooking for family or looking for a cozy solo meal, this soup is sure to warm you inside and out.
Why You’ll Love This Recipe
Making roasted pumpkin soup at home is simple yet so rewarding. Here’s why you’ll want to add it to your weekly rotation:
- Deep Flavor – Roasting pumpkin, carrots, and shallots intensifies their natural sweetness.
- Beginner-Friendly – Minimal steps with big results. Perfect for new cooks.
- Customizable – Keep it classic, or add yogurt and brown butter for elegance.
- Nutritious & Affordable – Packed with veggies and budget-friendly staples.
The Story Behind Roasted Pumpkin Soup
The roots of roasted pumpkin soup go back centuries and cross cultures:
- Pumpkins were first grown in North America over 7,000 years ago.
- Early settlers simmered pumpkin into hearty soups for survival.
- In Europe, pumpkin soups became popular in France and Italy as fall favorites.
- Today, it’s enjoyed worldwide as a seasonal comfort dish.
Key Ingredients in Roasted Pumpkin Soup
- Pumpkin or Red Kuri Squash – Roasting develops rich caramelized flavor.
- Carrots – Add natural sweetness and body.
- Shallots – Bring a mild oniony depth without overpowering.
- Garlic – Roasted whole for a mellow, nutty taste.
- Olive Oil – Helps caramelize veggies and enrich flavor.
- Cardamom (optional) – Lends warmth and a hint of spice.
- Vegetable Broth – Creates the smooth, savory base.
- Lemon Juice – Brightens the soup with fresh acidity.
- Butter & Yogurt (optional) – For a creamy, restaurant-style finish.
How to Make Roasted Pumpkin Soup
Follow these simple steps to master roasted pumpkin soup:
- Preheat the Oven – Set your oven to 400°F (200°C).
- Prep the Vegetables – Wash and halve the pumpkin, scoop out seeds, and cut into large chunks. Chop carrots and shallots into big pieces. Peel garlic cloves but keep them whole.
- Season & Roast – Toss the veggies with olive oil, cardamom, salt, and pepper. Spread evenly on a baking sheet. Roast for about 30 minutes until tender and golden.
- Simmer the Soup – Transfer roasted vegetables to a large pot. Add vegetable broth, bring to a boil, then lower the heat and simmer for 10 minutes.
- Blend Smooth – Use an immersion blender (or stand blender in batches) until creamy. Add ½–1 cup of water if you prefer a thinner soup.
- Season & Brighten – Stir in lemon juice, taste, and adjust with more salt or pepper as needed.
- Finish & Serve – Divide into bowls and garnish with a drizzle of brown butter and a dollop of Greek yogurt (or dairy-free alternatives).
Optional Brown Butter Twist: Melt butter in a small pot over medium heat. Simmer for about 5 minutes until nutty and golden. Strain and drizzle over your soup.
Roasted Pumpkin Soup Tips and Twists
To get the most out of your roasted pumpkin soup, try these ideas:
Tips:
- Red kuri squash gives the best flavor and texture.
- Roast garlic whole for a subtle, sweet flavor.
- Use an immersion blender for less mess.
- Add water gradually to control thickness.
- Always taste at the end—lemon juice balances richness.
Twists:
- Make it vegan by swapping butter and yogurt for plant-based versions.
- Add a spoonful of curry paste for a spiced variation.
- Stir in roasted red peppers for smoky depth.
Storage, Reheating, and Make-Ahead Tips
Your roasted pumpkin soup is perfect for prepping ahead.
- Storage: Refrigerate in airtight containers up to 4 days.
- Reheating: Warm gently on the stove, stirring often. Add a splash of broth or water if thickened.
- Make-Ahead: Roast veggies a day in advance. Store them chilled and finish the soup when ready.
Serving Suggestions
Make your roasted pumpkin soup shine with the right pairings:
- Serve alongside Rustic No-Knead Rosemary Garlic Bread for dipping.
- Add a side of Grilled Vegetables for a healthy, colorful plate.
- Pair with a light salad topped with feta or goat cheese.
- Garnish with roasted pumpkin seeds or crispy croutons for crunch.
- Sip with apple cider or a crisp white wine for a cozy meal.
Frequently Asked Questions
Can I use canned pumpkin instead of fresh?
Yes, though roasting fresh pumpkin gives more depth of flavor.
What if I don’t have cardamom?
Simply leave it out or replace with a pinch of nutmeg.
Is the soup vegan-friendly?
Absolutely—just use dairy-free butter and yogurt.
Can I freeze this soup?
Yes, freeze in portions for up to 3 months. Thaw in the fridge before reheating.
How do I make it spicier?
Add chili flakes or cayenne when roasting the vegetables.
Enjoy Your Roasted Pumpkin Soup
This roasted pumpkin soup is proof that simple ingredients can create something extraordinary. Roasting the pumpkin, carrots, and shallots builds deep, cozy flavors, while lemon juice and yogurt add a fresh, creamy touch. Whether you’re meal prepping or cooking a showstopper starter, this soup delivers comfort in every spoonful. Once you try it, you’ll want to make it part of your fall and winter routine.
Explore More Recipes
Love this cozy dish? Try these next:
- Butternut Squash Soup for another autumn classic.
- Pumpkin Bread for a sweet companion.
- Crockpot Chicken Spaghetti for a heartier main.
- Grilled Chicken Wraps to balance the creamy soup with a fresh bite.
Roasted Pumpkin Soup | Easy Creamy Fall Favorite
Ingredients
Roast Pumpkin
- 2.2 lb pumpkin or red kuri squash
- 2 carrots peeled and chopped
- 4 shallots peeled
- 2 garlic cloves peeled
- 2 tbsp olive oil
- 1 tsp cardamom optional
- ½ tsp salt
- ½ tsp pepper
Soup
- 4 cups vegetable broth
- ½ lemon juiced
- To Serve Optional
- 2 tbsp butter or dairy-free butter
- Greek yogurt or dairy-free yogurt
Instructions
- Preheat oven to 400°F (200°C).
- Cut pumpkin in half, scoop seeds, and chop into large pieces. Cut carrots and shallots into chunks; leave garlic whole.
- Toss vegetables with olive oil, cardamom, salt, and pepper on a baking sheet. Roast for 30 minutes until golden and soft.
- Transfer roasted vegetables to a large pot. Add vegetable broth, bring to a boil, then reduce heat and simmer for 10 minutes.
- Blend until smooth with an immersion blender. Add ½–1 cup water if you prefer thinner soup.
- Stir in lemon juice, taste, and adjust seasoning.
- Serve hot with a drizzle of brown butter and a spoonful of yogurt, if desired.
Notes
Calories: 190
Carbohydrates: 25g
Protein: 4g
Fat: 9g
Fiber: 6g
Sugar: 8g