A simple yet nourishing Pumpkin Creamy Soup, flavored with just salt and black pepper and roasted slowly over the stove top, is going to be your favorite soon!
I have curated more than 25 easy soup recipes (not all are posted here yet) and each of them has been made with fresh ingredients from scratch. If you are wondering that from scratch means 'time consuming', then absolutely NO.
They are made quickly with easy steps and are no-fuss recipe. Most of them can be made ahead of time too.
This Roasted Pumpkin soup is rich in flavors of fresh pumpkin (no pumpkin puree used) and is roasted in oil/ ghee for about 10 min. Blend it and cook it again for 5 min, spice it up, and we are done!
While one may add onions and garlic, I wanted to enjoy the taste of pumpkin and have omitted them.
You May also like More Veg Soups: Roasted Garlic Tomato Soup, Lemon Coriander Soup From Scratch, Vegan Broccoli Almond Soup, Clear Vegetable Soup, Carrot Pumpkin Soup.
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Why Would You Love This Recipe?
- Rich roasted flavor with minimal ingredients.
- Smooth and creamy texture without dairy.
- Easy to prepare with just a few steps.
- Perfect for a cozy, comforting meal.
- Kids friendly recipe
- Vegan & Gluten Free
- Brings out the real pumpkin taste.
- The Best Roasted Pumpkin Soup Ever!
Ingredients
- Green-Skinned Pumpkin: If you like sweet flavor, you may use orange skinned pumpkin or butternut squash.
- Oil: Used for roasting. Olive oil, coconut oil, or vegetable oil work well.
- Water: For blending the soup. Vegetable broth can also be used for added flavor. I have avoided use of cream as I wanted to make a light soup. Feel free to add it.
- Salt and Black Pepper
How To Make Roasted Pumpkin Soup
Step 1. Prep and Roast the pumpkin
Peel and cut the green-skinned pumpkin into cubes.
In a large pan with heavy bottom, add oil and roast pumpkin cubes on a slow flame for about 10 minutes. It will start leaving water and shrunk a bit.
Add salt and black pepper for speeding up this process. You may also cover with a lid. Keep sauteing.
Alternatively, you may roast it in a preheated oven at 400°F (200°C) for 25-30 minutes, until tender and slightly caramelized.
Step 2. Blend the soup
Transfer the roasted pumpkin to a food processor for blending or use a hand blender, add water (or vegetable broth), and blend until smooth.
Step 3. Serve It
Ladle the soup into bowls and serve hot, garnished with a sprinkle of black pepper.
Expert Tips
- Roast pumpkin slowly in a heavy bottomed pan. You may also roast it on oven for about 20 min at 200 deg C.
- This recipe aims to make low calorie soup and doesn't use any heavy cream or coconut milk. Feel free to add it.
Recipe FAQs
Yes, roasted pumpkin is rich in vitamins A and C, which support eye health and immune function. It's also high in fiber, aiding digestion and promoting a feeling of fullness.
Pumpkin is primarily a carbohydrate, providing energy and dietary fiber. It contains minimal protein compared to its carbohydrate content.
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- Roasted Garlic Tomato Soup With Basil- Vegan Homemade
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- Low-Calorie Beetroot Soup {Vegetarian & Healthy}
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Roasted Pumpkin Creamy Soup
Equipment
- 1 large pan heavy bottomed
Ingredients
- 4 cups Raw Pumpkin I have used green skinned. 500 gms
- 1 tablespoon sesame oil use any vegetable oil
- 1.5 cups Water adjust quantity
- Salt and Black Pepper As per taste
Instructions
- Peel and cut the green-skinned pumpkin into cubes. In a large pan with heavy bottom, add oil and roast pumpkin cubes on a slow flame for about 10 minutes. It will start leaving water and shrunk a bit.Add salt and black pepper for speeding up this process. You may also cover with a lid. Keep sauteing. Alternatively, you may roast it in a preheated oven at 400°F (200°C) for 25-30 minutes, until tender and slightly caramelized.
- Transfer the roasted pumpkin to a food processor for blending or use a hand blender, add water (or vegetable broth), and blend until smooth.
- Boil again and serve the soup into bowls and serve hot, garnished with a sprinkle of black pepper.
Notes
- Roast pumpkin slowly in a heavy bottomed pan. You may also roast it on oven for about 20 min at 200 deg C.
- This recipe aims to make low calorie soup and doesn't use any heavy cream or coconut milk. Feel free to add it.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 4 | |
| Amount per serving | |
| Calories | 65 |
| % Daily Value* | |
| Total Fat 2.9g | 4% |
| Saturated Fat 1.7g | 8% |
| Cholesterol 4mg | 1% |
| Sodium 6mg | 0% |
| Total Carbohydrate 10.1g | 4% |
| Dietary Fiber 3.6g | 13% |
| Total Sugars 4.1g | |
| Protein 1.4g | |
| Vitamin D 0mcg | 0% |
| Calcium 33mg | 3% |
| Iron 2mg | 10% |
| Potassium 258mg | 5% |
| *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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