Roasted Pumpkin Soup is quite literally soup made with roasted yellow pumpkin. Hear me out, this recipe will seem quite a handful, but it is so worth it. Especially in India, where we don’t get vegetable stock/broth quite easily. Ofcourse, you can always substitute broth with water and that’s a very simple solution. However, there is a certain flavour in the broth that cannot be obtained by using just water. So I took upon the job of making this stock at home.

I served my soup with freshly baked ciabatta bread, that I toasted for a crisp garlic bread. You can also serve it as such, or with any type of bread or sandwiches.
For the whole wheat ciabatta, I followed this recipe.

Making Vegetable Stock at home

To make vegetable stock at home, take 1/2 carrot, 1/2 onion, 5-6 beans, 3-4 cloves of garlic, 2 cauliflower florets with stems and 2 bottom mushrooms. Chop all these vegetables roughly. You are free to omit or add any vegetables of your choice. Slightly sauté them in olive oil for 7 minutes. In a large vessel, take these sautéed vegetables, season it with 3 tablespoons of salt, and any herbs that you have. I used thyme, basil, rosemary and parsley. Add 4 cups (1 litre) water to this, and let it simmer on medium low heat for 30-45 minutes. After 45 minutes, switch off the heat, and let the vegetables and water cool down. After it reaches a lukewarm temperature, filter the broth out. Store the broth in a cool place until we are ready to use it.

The next big task in this recipe is roasting the pumpkins, I’d suggest starting them both off at the same time. That way, both these will be done at almost the same time, and we can start off with preparing the soup. To roast the pumpkins, it’s best if we do it in an oven. We get an even slow roast in the oven. But it is possible to do it on the stove too. First, rub the pumpkin chunks with oil thoroughly, and place it on a pan in medium low heat. Let it roast for 5 minutes, and then flip them over and let the other sides roast. Roast until the skin starts to brown slightly and the flesh is soft and tender. Refer pictures below.

Roasting Pumpkins in a Convection Oven or OTG for the soup

I roasted my pumpkins in my convection oven, and once they were done they smelled delightful. Rub oil over the pumpkin chunks, I used olive oil. Then place them on an oven safe plate, with the cut side sort of facing down. Roast in the oven at 200 deg C for 50 minutes. If using a convection oven, use it in the convection mode. After 50 minutes, take them out and let them cool down a bit. At this point, the skin should be brown and loose, and the flesh will be easily pierced by a fork.

It has been quite a long introduction before jumping into the recipe. So without further delay, I will now tell you how to make this delicious soup. Serve it with bread, or sandwich, or salads. Serve hot.

5 from 1 vote

Roasted Pumpkin Soup

Roasted pumpkin soup is a healthy and delicious creamy soup made with yellow roasted pumpkin. For a complete meal, pair it with garlic bread, sandwiches or salads. Unlike an appetiser soup, this soup is quite filling.
Prep Time10 mins
Active Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Soup
Cuisine: World
Keyword: Healthy soup recipes, How to cook yellow pumpkin ?, How to make roasted pumpkin soup ?, Roasted soups
Yield: 5 people


  • 1/2 Small Yellow Pumpkin Cut, roasted and mashed as shown above.
  • 3 1/2 Cups Vegetable Broth or Water See above for how to make broth
  • 1/2 Cup Coconut milk Can also be substituted with full fat milk.
  • 2 Tbsps Olive Oil
  • 1 Onion Large, diced
  • 4-6 Cloves Garlic Cut or minced
  • 1/2 Tsp Salt Check the broth for salt, and adjust accordingly.
  • 1 Clove
  • 1/2 Tsp Ground Nutmeg
  • 1/2 Tsp Ground Cinnamon
  • 1 Tsp Paprika If unavailable, use 1/2 tsp red chilli powder.
  • 1 Tsp Ground Pepper

For Garnish (Optional)

  • Toasted sunflower seeds, or pumpkin seeds. Handful
  • Fresh cream To drizzle on top


  • In a pan, heat 2 tbsps olive oil. Add onion, garlic and salt and saute until onions turn translucent. This will take upto 8-10 minutes.
  • Once the onions have turned translucent, add the roasted and mashed pumpkins. Season with all the spices given above. Cook for 2-3 minutes.
  • After 2-3 minutes, pour in the vegetable broth (or water), and on high heat let it come to a bowl. Once the liquid starts boiling, reduce the heat and allow it to simmer for 15-20 minutes.
  • After 15-20 minutes, add the coconut milk or full fat milk and mix well. Let it cook for 1 or 2 minutes. Turn off the heat, and let the mixture come to a lukewarm temperature.
  • Transfer the mixture to a blender/mixie jar, and grind to a smooth creamy liquid. Do this step in batches, and take care to fill only upto 1/2 of the capacity of the jar. This is necessary because the soup will be hot, and there are chances of it overflowing from the sides of the jar if you overfill it.
  • Once all of it is ground to a smooth, cream soup, check for taste and adjust seasonings (if necessary, I found mine perfect as it is). If using any garnishes, add them to the soup and serve hot.

For more tasty and easy recipes, check out my Bun recipe, this bun can be served as a side for roasted pumpkin soup.

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