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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 - www.raisinggenerationnourished.com

Ingredients

  • 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

Instructions

  • 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.