Roasted Pumpkin Soup Recipe

Name: Roasted Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large sweet potato; 1 small pumpkin or buttercup squash, peeled and cut into 1-inch cubes (4 cups); 3 large carrots, peeled and cut in half; 2 large red onions, halved; 1/4 cup cold-pressed extra-virgin olive oil; 1 teaspoon flaked sea salt, or to taste; 1/2 teaspoon ground allspice; 1 pinch ground white pepper; 1 teaspoon ground nutmeg; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground ginger; 1 pinch ground black pepper; 4 cups chicken stock; 2 (13.5 ounce) cans coconut milk

Servings: persons

1 large sweet potato
1 small pumpkin or buttercup squash, peeled and cut into 1-inch cubes (4 cups)
3 large carrots, peeled and cut in half
2 large red onions, halved
1/4 cup cold-pressed extra-virgin olive oil
1 teaspoon flaked sea salt, or to taste
1/2 teaspoon ground allspice
1 pinch ground white pepper
1 teaspoon ground nutmeg
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 pinch ground black pepper
4 cups chicken stock
2 (13.5 ounce) cans coconut milk

1
Preheat oven to 350 degrees F (175 degrees C). Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips.
2
Bake in the preheated oven until soft, about 45 minutes.
3
While the sweet potato is roasting, place pumpkin, carrots, and onions on a baking pan. Brush with olive oil; sprinkle with salt, allspice, and white pepper.
4
Bake in the preheated oven until soft, 30 to 40 minutes.
5
Peel the sweet potato and squash when cool enough to handle. Transfer to a large saucepan; add carrots, onions, nutmeg, cumin, coriander, ginger, salt, and pepper. Stir in chicken stock and coconut milk. Bring soup to a boil; reduce heat and simmer until fragrant, about 20 minutes. Remove from heat.
6
Puree soup using an immersion blender until smooth.

760

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 large sweet potato, 1 small pumpkin or buttercup squash, peeled and cut into 1-inch cubes (4 cups), 3 large carrots, peeled and cut in half, 2 large red onions, halved, and more.

Yes, Roasted Pumpkin Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Pumpkin Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions