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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Roasted Pumpkin & Vegetable Soup

Roasted Pumpkin & Vegetable Soup

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By: Leigh Anne WilkesPosted: 11/01/21Updated: 11/12/24

This post may contain affiliate links. Please see disclosure policy here.

Roasted Pumpkin & Vegetable Soup is creamy, delicious, and full of amazing flavors including nutmeg, cumin and cinnamon.  The roasted vegetables add a natural sweetness and depth of flavor to the pumpkin soup that makes it the perfect fall meal.

Two bowls of pumpkin vegetable soup

Today’s recipe for Roasted Vegetable Soup is a new savory favorite.  The combination of pumpkin with roasted vegetables makes a rich and flavorful soup.  Roasting the vegetables gives them a sweetness and depth of flavor that takes the soup to a new level.

Add this Vegetable Pumpkin Soup to your fall menu planning and it will quickly become a family favorite.  It also freezes well and can be made ahead of time for a quick and easy dinner.

Ingredients Needed

  • Chicken Broth
  • Half and Half
  • Pumpkin Puree, not pumpkin pie filling.  They are usually next to each other on the shelf.
  • Carrots
  • Onion
  • Red Pepper
  • Potato
  • Olive Oil
  • Garlic
  • Nutmeg
  • Cumin
  • Cinnamon
  • Salt and Pepper
Pumpkin Vegetable soup with parsley on top

How to Roasted Pumpkin and Vegetable Soup

  • Cut your onions, peppers, carrots and potatoes up into large pieces. 
  • Place on a baking sheet and drizzle with olive oil and sprinkle with coarse salt. 
  • Roast in a 425 degrees F oven for about 45 minutes or until vegetables are soft and slightly charred.
roasted vegetables on pan.
  • Place the roasted vegetables and chicken broth into a blender and puree it up!
roasted veggies in blender
  • Add in the canned pumpkin. 
  • Blend to desired smoothness.
vegetable pumpkin soup in a blender
  • Place soup in a pan on the stove and add in half and half and spices.
pouring cream into vegetable soup

Tips

  1. Roasting the vegetables is the key to what makes this soup so delicious. Do not skip this step.
  2. If you want to make the soup dairy free, use coconut milk instead of half and half.  The milk gives the soup a nice creamy texture but could also be left out all together.
  3. I have discovered that half and half is an American thing.  If you are unable to find half and half in your grocery store, use a 1:1 ratio of milk and whipping cream instead.
pan of vegetable soup

Check out more of my favorite recipes:

  • Roasted Vegetables
  • Grilled Vegetables
  • Vegetable Pasta with Sausage
  • Steak Soup
  • Roasted Red Pepper Soup

Be sure and follow me over on You Tube for weekly cooking demos.

5 from 5 votes
Two bowls of pumpkin vegetable soup

Roasted Pumpkin And Vegetable Soup

Recipe From: Leigh Anne Wilkes
Roasted Pumpkin and Vegetable Soup is full of amazing flavors including nutmeg, cumin and cinnamon.  The roasted vegetables add a natural sweetness and depth of flavor to the soup that makes it the perfect fall meal.
serves: 6 servings
Prep:1 hour hour
Cook:10 minutes minutes
Total:1 hour hour 10 minutes minutes
Rate Recipe

Ingredients

  • 2 carrots largely chopped
  • 1 onion cut into wedges
  • 1 red pepper cut into pieces
  • 1 potato peeled and cut into quarters or eighths
  • 1 cup canned pumpkin
  • 2 1/2 Tbsp olive oil
  • 1 tsp garlic minced
  • 6 cups chicken broth
  • 1/2 cup half and half or substitute coconut milk for non dairy
  • 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 degrees F.
  • Place carrots, onions, potatoes and red peppers on cookie sheet and cover with olive oil. Lightly salt and pepper.
  • Bake in oven for 45 – 60 minutes or until vegetables are soft and slightly charred on the edges.
  • Combine, chicken broth, garlic and roasted vegetables into blender and puree until smooth.
  • Add in pumpkin and blend again.
  • Return soup to pot and add in cream and seasonings. Heat gently, Stir often.

Recommended Products

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Nutrition Facts:

Calories: 149kcal (7%) Carbohydrates: 15g (5%) Protein: 4g (8%) Fat: 9g (14%) Saturated Fat: 2g (13%) Cholesterol: 7mg (2%) Sodium: 890mg (39%) Potassium: 579mg (17%) Fiber: 4g (17%) Sugar: 4g (4%) Vitamin A: 10444IU (209%) Vitamin C: 50mg (61%) Calcium: 71mg (7%) Iron: 2mg (11%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Soup Main Dish
Cuisine:American
Two bowls of pumpkin vegetable soup
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5 from 5 votes (3 ratings without comment)

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  1. Anne says

    Posted on 12/31 at 6:58 am

    I love this soup and I make it often. The only change I make is using sweet potatoes instead of regular potatoes. FABULOUS!!!

    Reply
  2. Anne Debowes says

    Posted on 11/3 at 8:59 am

    Thank you so much for this recipe. It is absolutely fabulous.

    Reply
    • Leigh Anne Wilkes says

      Posted on 11/3 at 9:32 am

      I am so glad you enjoyed it!

      Reply
  3. MARLYS CARTER says

    Posted on 5/11 at 5:36 pm

    WHAT IS THE SERVING SIZE ON THIS RECIPE. “PUMPKIN SOUP”

    Reply
    • Leigh Anne says

      Posted on 5/11 at 5:49 pm

      Marlys, It can be whatever size you would like it to be. Depends on the size of your bowl and if it is a side dish or the main dish.

      Reply
  4. Amy@theidearoom.net says

    Posted on 10/3 at 8:08 am

    I am so making this soup this weekend! Looks AMAZING! Pinned!

    Reply
  5. Christina says

    Posted on 10/17 at 7:20 pm

    I am making this tomorrow. Can’t wait to try it!

    Reply
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