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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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TidyMom says
This sounds delicious Leigh Ann! and your pictures are gorgeous!
Thanks so much for linking up! I featured your post in my wrap up
http://tidymom.net/2012/thanksgiving-table-ideas/
Have a great rest of the weekend!
Emily says
This is going to be Wynn’s new favorite soup, I know it!
Leigh Anne says
Let me know what he thinks. We really liked it and I never use to like pumpkin!!!
Maysem says
Oh.. one question. Does it matter what kind of potato? I have red potatoes on hand.. are those ok?
Leigh Anne says
I used a russet but I would think red would work fine too.
Maysem 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
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.
Leigh Anne says
Kris, You could even just leave out the dairy. It just makes it a bit creamier but it was delicious before I put it in too!