Spiced Roasted Pumpkin Soup

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This spiced roasted pumpkin soup is wonderfully wintery and comforting and will warm you up on a crisp autumn day. This soup can be served as a healthy appetizer for your dinner or have a bowl of this soup as a healthy evening snack. Pumpkin soup is perfect for fall. Make these soups with fresh seasonal produce and serve in these gorgeous small pumpkin bowls for an extra special touch. How cool is that!? I have served the soup in raw pumpkin bowls, you can even roast the pumpkin bowls in oven and then serve the soup in it.

DSC_0863_455 DSC_0874_456 DSC_0877_457 Here’s spiced roasted pumpkin soup recipe –

Serves – 1 person


Fresh Pumpkin – 150 gms(remove tough skin and chop roughly)
Onions – 1/2 (chopped)
Celery stalk – 3 tbspn(chopped)
Garlic cloves – 3(chopped)
Paprika powder – 1 tspn(adjust as per requirement, you can even add red chilli flakes instead of powder)
Crushed black pepper – 1/4 tspn + 1/4 tspn for roasting pumpkin
Salt – to taste
Olive oil – 1 tspn + 1 tspn for roasting
vegetable stock – 1 1/4 cup (if you dont have vegetable stock you can use just water)

Method of preparation:-

1. On the chopped pumpkin pieces rub olive oil, and place them on a roasting pan. Sprinkle black pepper and salt and roast in a oven at 170 C for 15-20 mins.


2. Remove roasted pumpkin from oven and mash it with a fork, keep aside.


3. In a wide pan, heat olive oil. Add crushed garlic and onions and saute for 2 mins on medium flame.


4. Next add celery stalks and saute for a min.


5. Add paprika powder, crushed black pepper and salt and mix.


6. Add vegetable stock and bring to a boil.


7. Add the mashed pumpkin and mix well. Reduce the flame and let it simmer for 10-15 mins. Add vegetable stock if needed during this whole process.


8. Remove from heat and let it cool for 2-4 mins.

9. Transfer the soup to a blender and blend into a smooth paste. Pass the soup through a sieve to get smoother consistency.

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10. Simmer the soup 5 more minute and season to taste. Serve garnished with cream, olive oil drops and chilli flakes.

My Notes:-

1. To make pumpkin serving bowl, Cut the lid off the pumpkin and scoop out the insides.
2. When you’re done using them as bowls, rinse them out and use them in any other preparations like in pumpkin curry, pumpkin kadi, pie, pumpkin bread, or even another batch of soup.



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6 Responses

  1. Whenever I see pumpkin, I think what to do! what a wonderful recipe

    • jyothirajesh says:

      Thank you Dolphia. I have been making curries, halwas out of these pumpkins and got bored of it. Wanted to do something interesting, soup is common, but thought serving in pumpkins might be interesting and so that’s it! :D

  2. Mmmmm….I love pumpkin soup. This looks so warm and savory. Beautiful pictures Jyothi!

  3. shailaja says:

    nice soup….so tempting

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