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Roasted Pumpkin Soup

September 19, 2014

Roasted Pumpkin Soup
I will be the first to admit I am completely in love with pumpkin.

Come the end of September I will do everything I can to get my hands on those sweet little pie pumpkins to somehow fit in our meal plan for the week!

Roasted Pumpkin Soup
To be honest, my family’s favorite way to eat this yummy fall squash is actually in mashed form with a load of butter and sea salt. We certainly enjoy a pumpkin pie or 2 around the holidays, but simple is the name of my game, and it doesn’t get any easier than a roasted pumpkin!

I have been making pumpkin soup for a number of years now, and actually feel like last year I perfected it. This is such a great recipe to work on with the kids! Who doesn’t love to scoop out pumpkin seeds?!

Roasted Pumpkin Soup
Keep it in the freezer to use for school lunch thermos! Very kid friendly in taste – and a fun nourishing lunch for any “harvest days” or “Halloween” days at school.

Roasted Pumpkin Soup

Print Recipe
5 from 1 vote

Roasted Pumpkin Soup

I have been making pumpkin soup for a number of years now, and actually feel like last year I perfected it. This is such a great recipe to work on with the kids! Who doesn’t love to scoop out pumpkin seeds?!
Prep Time50 mins
Cook Time10 mins
Total Time1 hr
Course: Soup
Cuisine: American
Keyword: roasted pumpkin soup, roasted pumpkin soup recipe
Servings: 8 servings
Author: Renee -


  • 3 pie pumpkins
  • 2 onions coarsely chopped
  • 3-4 large carrots coarsely chopped
  • 3 cloves of garlic coarsely chopped
  • 1 ½ - 2 quarts chicken bone broth Depending on how thick you want the soup – you can thin it out even further than the 2 quarts if you wish too stretch it.
  • 1 tsp ground all spice
  • 1/3 cup whole sour cream If you are dairy free use coconut yogurt – this really takes the soup to a different level so try the yogurt if you are dairy free – it really is worth it!
  • Sea salt/pepper to taste


  • Halve the pumpkins, scoop the seeds out, and roast face down on a large jelly roll pan with a quarter inch of water in the bottom of the pan. Roast at 425 degrees for about 50 minutes.
  • While the pumpkins are cooling enough so you can scoop it out, sauté your onion and carrot in 1/3 cup of butter. Put a big pinch of sea salt in there to bring out their juices and sweeten. Cook on medium/high for about 10-15 minutes.
  • Add the garlic and cook for a minute.
  • Add the scooped out pumpkin, bone broth, and all spice and bring to a boil. Reduce to a simmer for about 5 minutes.
  • Turn the heat OFF and add the sour cream then puree the soup with an immersion blender or blender. Sea salt and pepper to taste.


  • This batch makes enough for the girls and I to have lunch, and then about 3 quarts left over to freeze. Packs up great in the school lunch thermos or to work in the travel crockpot.
  • Roast the pumpkin ahead of time and just store it in fridge up to a few days until you are ready to make the soup. The soup itself actually goes really fast once the pumpkin is done roasting.
  • That said, you probably could use a canned organic pumpkin puree if you wish. You will need to add more liquid since canned pumpkin has the liquid drained off. I would say about 3 cans plus some liquid would be good.
  • Have you heard how in love I am with my immersion blender yet?! For serious. I use it on a weekly basis and it is such a great kitchen tool – blend right up in the pot without making more kitchen mess to clean up!

Roasted Pumpkin Soup
This post was shared at Fat Tuesday, and Sunday Night Soups!

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  • Reply Jessica September 19, 2014 at 8:32 pm

    Looks great!

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  • Reply Dina-Marie September 25, 2014 at 5:10 pm

    I love pumpkin soup! This is slightly different from my recipe so I can’t wait to try it! Thanks for sharing!

  • Reply Megan Stevens September 25, 2014 at 11:00 pm

    Looks great!! And everyone loves this kind of soup, sure to please!

  • Reply linda spiker September 26, 2014 at 12:32 am

    Yay for Autumn! I am so ready for fall foods and pumpkin soup sounds delicious right now. (Although in Southern California it still feels like summer)

    • Reply Angela October 6, 2015 at 7:28 am

      How do you keep your immersion blender from scraping up the sides of your pot? I used mine and it scratched it to pieces. What type of pot do you use?

      • Reply Renee Kohley October 6, 2015 at 10:10 am

        Hi Angela! Oh no! I have a stainless steel pot – you can just pour it into a large mixing bowl to blend next time.

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  • Reply Amy October 5, 2015 at 9:13 am

    Do you think this would be ok with beef bone broth? I’m out of chicken!!!!

    • Reply Renee Kohley October 5, 2015 at 7:15 pm

      Hi Amy! Yes – I’ve done it! You might want to water it down a little if the broth is really strong/concentrated 🙂

      • Reply Amy October 14, 2015 at 10:30 am

        5 stars
        Thanks! I usually water my broth down a bit anyway cause its pretty concentrated, helps me store more that way! It worked great!

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  • Reply Nancy April 20, 2020 at 2:30 pm

    I can’t get any fresh pumpkins in the store at this time but I wanted to try your soup and you said canned pumpkin can be used. Would that be the small or large cans?

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