Glazed with maple syrup and olive oil, slowly roasted with seeds and salt, topped with cilantro and dried basil, each spoonful of this roasted pumpkin soup is boasting of comfort meal!
I have curated more than 25 easy soup recipes, and each of them has been made with fresh ingredients from scratch. If you are wondering that from scratch means 'time-consuming', then I will strongly disagree.
I guess it means a humble bowl of soup packed with a lot of flavor and deliciousness.
They are made quickly with easy steps and are no-fuss recipes. Most of them can be made ahead of time too.
This Roasted Pumpkin Soup is rich in flavors of fresh pumpkin and is roasted in olive oil, maple in an old OTG for about 30 minutes. I have added garlic cloves, onions, a few seeds- pumpkin, sesame, and sunflower. Blend it and cook it again for 5 min, spice it up, and we are done!
I love the mix of spicy and sweet flavors that come from orange skin, pumpkin, and maple syrup, along with a tadka (tempering) of red chili powder.
Team this vegan and gluten-free creamy pumpkin soup with garlic bread or a side dish like broccoli and potatoes air-fried.
If you are a fan of roasted pumpkin, try my roasted pumpkin spinach salad.
You may also like More Vegetarian Soups: Roasted Garlic Tomato Soup, Lemon Coriander Soup From Scratch, Vegan Broccoli Almond Soup, Clear Vegetable Soup, Carrot Pumpkin Soup.
Ingredients
See the recipe card for exact measurements of the ingredients.
- Orange skinned Pumpkin: Butternut squash works well too.
- Olive Oil: For roasting and tempering.
- Onion and Garlic
- Maple Syrup- for glazing before roasting pumpkin.
- Spices- Dried basil and chili peppers for tempering and garnishing, black peppercorns added while blending the roasted pumpkin, red chili powder, turmeric powder and coriander powder in tempering.
- Water: Use water or broth.
- Salt
- Coriander leaves fresh (Cilantro) for garnishing.
How To Make Roasted Pumpkin Soup
Step 1. Prep and Roast the pumpkin
Peel and cut the pumpkin into cubes or slices. Place the pieces on a baking sheet (greased) with onion, garlic and glaze everything with maple syrup and olive oil. Sprinkle the seeds and salt.
Step 2. Roast the Pumpkin
Roast it in a preheated OTG at 400°F (200°C) for 25-30 minutes, until tender and slightly caramelized. Make sure to flip the pieces half way through.
Cool off and blend the roasted pumpkin into a smooth paste (add black peppercorns along). Cook the paste in a heavy wok in olive oil.
Pls note you can use the oven as well. It might take a bit longer than OTG.
Step 3. Cook the Pumpkin Paste
Add spices and salt. Cook on a slow flame by adding water or broth till the desired consistency is achieved.
Step 4. Serve It
Serve the hot and heavenly roasted pumpkin soup by topping with fresh cilantro, a dash of olive oil, and seeds.
Expert Tips
- If you are using an oven, you might need an additional 5-10 minutes for roasting.
- Pre-heating the oven / OTG definitely helps in reducing roasting time. I preheated when I started prepping, which took 10 minutes.
- You can store the soup in the refrigerator for 3 days and in the freezer for a week, making it ahead of time.
Recipe FAQs
Roast pumpkin with a little oil, salt, seeds, onion, garlic and maple syrup until soft, then blend it with water or stock. Simmer with salt, spices, and your choice of herbs for a deeper flavor.
My secret ingredients are a mix of flavors- maple with olive oil and red chili powder.
More Vegetarian Soups
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Roasted Pumpkin Soup
Equipment
- 1 large pan or wok heavy bottomed
- 1 OTG or Oven
Ingredients
- 4 cups Raw Pumpkin 400 gm pumpkin
- 3 teaspoon olive oil 1 teaspoon for coating raw pumpkin, 2 teaspoon for tempering
- 1 tsp Maple syrup
- Salt As per taste
- 1 tsp Red chili powder
- ½ teaspoon turmeric powder
- ½ tsp coriander powder
- 1 teaspoon dried basil can use fresh
- 1 tsp chili flakes
- 1 small onion
- 2-3 cloves garlic
- 1 twig fresh cilantro for garnishing
- 1.5 cups Water or broth adjust quantity
- 2 teaspoon seeds mix - pumpkin sesame, sunflower 1 teaspoon for topping, 1 teaspoon for roasting
Instructions
- Peel and cut the pumpkin into cubes or slices. Place the pieces on a baking sheet (greased) with onion, garlic and glaze everything with maple syrup and olive oil. Sprinkle the seeds and salt.
- Roast it in a preheated OTG at 400°F (200°C) for 25-30 minutes, until tender and slightly caramelized. Make sure to flip the pieces half way through.Cool off and blend the roasted pumpkin into a smooth paste (add black peppercorns along). Cook the paste in a heavy wok in olive oil.Pls note you can use the oven as well. It might take a bit longer than OTG.
- Add spices and salt. Cook on a slow flame by adding water or broth till the desired consistency is achieved.
- Serve the hot and heavenly roasted pumpkin soup by topping with fresh cilantro, a dash of olive oil, and seeds.
Notes
- If you are using an oven, you might need an additional 5-10 minutes for roasting.
- Pre-heating the oven / OTG definitely helps in reducing roasting time. I preheated when I started prepping, which took 10 minutes.
- You may store the soup for 3 days in the refrigerator, and can make it ahead of time.
| Nutrition Facts | |
|---|---|
| Serving size: 1 | |
| Servings: 3 | |
| Amount per serving | |
| Calories | 106 |
| % Daily Value* | |
| Total Fat 5.7g | 7% |
| Saturated Fat 0.9g | 4% |
| Cholesterol 0mg | 0% |
| Sodium 802mg | 35% |
| Total Carbohydrate 14.4g | 5% |
| Dietary Fiber 2.4g | 9% |
| Total Sugars 3.8g | |
| Protein 2.8g | |
| Vitamin D 0mcg | 0% |
| Calcium 66mg | 5% |
| Iron 3mg | 15% |
| Potassium 760mg | 16% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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