Simple Roasted Pumpkin Soup

Simple Roasted Pumpkin Soup


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Try out this classic pumpkin soup recipe and bring the flavors of autumn into your home. This recipe is quick and easy enough to enjoy a fun day at your local pumpkin patch and still have time to whip up something delicious with fresh fall produce!

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Time needed

10 min preparation + 50 min cooking

Serving Size / Yield

6 servings


  • 4 -5 C. diced peeled pumpkin
  • 2 large carrots, thickly sliced
  • 2 large thickly sliced parsnips
  • 1 medium sweet onion, diced
  • 1/2 head garlic, still in the skins
  • 4 T. olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 to 3 C. vegetable stock, enough to bring the puree to the thickness you prefer
  • 1 T. smoked paprika
  • pinch ground paprika
  • 2 T. chopped fresh thyme
  • salt and pepper to taste

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Preheat your oven to 350°F. In a large bowl, toss together the parsnips, carrots, onion, pumpkin, garlic, olive oil, salt and pepper. Place mixture in a shallow baking pan and roast for 40 minutes. Remove the garlic from the skins and place in a food processor with the other vegetables. Puree until smooth. Try adding some vegetable stock to help remove any lumps. Pour into a saucepan and add the vegetable stock, paprika, cloves, thyme, salt and pepper. Simmer for 10 minutes, stirring occasionally. Serve immediately.

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