5 from 1 vote
Roasted Pumpkin Soup
Prep Time
25 mins
Cook Time
5 mins

This pumpkin soup recipe is the easiest soup recipe you will ever make! Creamy, warm, super comforting with minimal ingredients! 

Course: Appetiser, brunch, Soup
Cuisine: American, Continental
Keyword: easy pumpkin soup, pumpkin soup, pumpkin soup recipe
Servings: 2
Calories: 85 kcal
Author: Nithya Narasimhan
  • 2 cups pumpkin
  • 1 tsp butter
  • 1 tbs garlic
  • 2 tsp sprigs of thyme
  • 1 tsp pepper powder
  • 1 tbs cream
  • 1/2 tsp chili flakes
  1. Pre-heat oven for 10 mins for 200 degrees C/400 degrees F.
  2. Peel the squash skin and cut in cubes, Spread in the baking tray. Drizzle some olive oil, pepper powder, and salt.
  3. Roast the cubed pumpkin for 25 to 30 minutes.
  4. In a saucepan, heat butter, add chopped garlic and sprigs of thyme and salt. cook for 1 or 2 mins, then Add roasted pumpkin.
  5. Add 2 cups of water or vegetable stock. Bring to boil for about 10 mins.
  6. Turn off the flame, blend using an immersion blender
  7. Blend till you get a creamy consistency.
  8. Sprinkle pepper powder and fresh cream
  9. Sprinkle chili flakes and serve.
Recipe Notes

Tips to make the best pumpkin soup:

Buy the pumpkin that has harder skin it tastes better for soups. 
Add other spices like oregano, basil as per your taste.
Add chicken stock /vegetable stock for better flavor.
Add coconut milk to get an incredible taste.

Nutrition Facts
Roasted Pumpkin Soup
Amount Per Serving
Calories 85 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 16mg5%
Sodium 31mg1%
Potassium 413mg12%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 3g3%
Protein 2g4%
Vitamin A 10609IU212%
Vitamin C 14mg17%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.