Roasted Vegetable and Pumpkin Soup

roasted vegetable and pumpkin soup
I am a late comer to the world of pumpkin.  It may have taken me 52 years but I am a pumpkin convert.

I still don’t care for pumpkin pie (it’s the texture) but I have learned to love the flavor of pumpkin.  I’ve gotfsn a little crazy lately cooking with pumpkin so I have a whole week full of pumpkin recipes for you.  Hope you don’t mind :)

We are going to start off this week of pumpkin themed recipes with Roasted Vegetable and Pumpkin Soup.
Pumpkin Soup

This soup is delicious! The combination of flavors is amazing and it makes for a rich, flavorable soup.

I started out by roasting some onions, carrots and red peppers with a little olive oil.
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I also boiled some potatoes until they were tender and put them into the Vitamix along with the water.
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Added the roasted vegetables and chicken bouillon in and puree it up!
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I then added in some canned pumpkin.

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Next just return soup to pot and add in cream and spices.  Heat slowly, stirring often.
Pumpkin Soup
Enjoy the yummy, rich flavor of Fall.
Pumpkin Soup

Enjoy!

Leigh Anne

Roasted Vegetable and Pumpkin Soup

Ingredients

  • 1 C canned pumpkin
  • 2 carrots, largely chopped
  • 1 onion, cut into wedges
  • 1 red pepper, cut into pieces
  • 2 1/2 Tbsp olive oil
  • 1 large potato, peeled and cut into quarters
  • 1 tsp garlic, minced
  • 6 C water
  • 3 tsp chicken bouillon
  • 1/2 C half and half
  • 1/2 tsp nutmeg
  • 1/4 tsp cumin
  • 3/4 tsp cinnamon
  • salt to taste
  • 1/4 tsp black pepper

Instructions

  • Preheat oven to 425
  • Place carrots, onions and red peppers on cookie sheet and cover with olive oil.
  • Bake in oven for 1 hour or until vegetables are soft but not black
  • In a pot boil water and cook potatoes until soft.
  • Combine potato, water, garlic and roasted vegetables into blender and puree until smooth.
  • Add in pumpkin and puree again.
  • Return soup to pot and add in cream and seasonings. Heat gently, Stir often.

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Comments

  1. Kris Wolverton says

    I’m going to make this! But I don’t eat dairy so I’ll need to substitute the cream for almond or rice milk.

  2. says

    This sounds so good! I’ve been looking for a good pumpkin soup recipe and have not been impressed with any of them.. but yours sounds like a winner!! Can’t wait to try it!! Pinning it too:D

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