Roasted Pumpkin Soup Recipe

Savory, rich soup full of earthy flavors.
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  • 2 pounds pumpkin, halved and seeded or 3 1/2 cups of canned pumpkin purée
  • 2 tablespoons olive oil
  • 2 teaspoons cinnamon
  • 1 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 3/4 cup chopped onion
  • 1/2 cup chopped carrot
  • 1/2 cup celery, chopped
  • 2 tablespoons fresh ginger, minced
  • 1 tablespoon garlic, minced
  • 3 cups chicken stock
  • 1/2 cup apple cider
  • 1/2 cup heavy cream
  • fresh sage leaves for garnish or roasted pumpkin seeds
15 mins
1.5 hrs
1.5 hrs
  • Preheat oven to 400°.
  • Cut pumpkin in half, remove seeds and place cut side down on a baking sheet, lightly greased.
  • Place in oven and roast until skin is golden brown and pumpkin is tender. (50-60 minutes)
  • When cool, scoop pumpkin out of shell and set aside in a bowl.
  • In a soup pot or medium saucepan, heat two tablespoons olive oil. Skip the above steps if using canned pumpkin purée.
  • Add cinnamon, allspice, nutmeg and ginger, stirring constantly for one minute.
  • Add onions, carrots, celery, fresh ginger and garlic to the pan and saute, stirring occasionally until lightly carmelized. (3-4 minutes)
  • Add the chicken stock, apple cider and reserved pumpkin (or pumpkin purée) to the pan.
  • Bring to a boil.
  • Reduce to a simmer and cook 15-20 minutes, stirring occasionally, until the vegetables are tender.
  • Remove soup from heat and process with an immersion blender or put in a blender and blend until smooth.
  • Season with salt and pepper.
  • Add the cream to the soup and stir to combine.
Note: Fill blender no more than 1/2 full with soup. Allow soup to cool and least 5 minutes before blending. Leave one corner of lid open on blender to vent so that soup doesn't explode out.
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