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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.
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
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.
- Place the roasted vegetables and chicken broth into a blender and puree it up!
- Add in the canned pumpkin.
- Blend to desired smoothness.
- Place soup in a pan on the stove and add in half and half and spices.
Tips
- Roasting the vegetables is the key to what makes this soup so delicious. Do not skip this step.
- 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.
- 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.
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Roasted Pumpkin And Vegetable Soup
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.
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Anne says
I love this soup and I make it often. The only change I make is using sweet potatoes instead of regular potatoes. FABULOUS!!!
Anne Debowes says
Thank you so much for this recipe. It is absolutely fabulous.
Leigh Anne Wilkes says
I am so glad you enjoyed it!
MARLYS CARTER says
WHAT IS THE SERVING SIZE ON THIS RECIPE. “PUMPKIN SOUP”
Leigh Anne says
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.
Amy@theidearoom.net says
I am so making this soup this weekend! Looks AMAZING! Pinned!
Christina says
I am making this tomorrow. Can’t wait to try it!