Super Easy To Make And Delicious, This Roasted Pumpkin Soup Recipe Is The Only One You Need

This roasted pumpkin soup is perfect garnished with some cream and parsley and served with some crusty bread. This soup freezes great, so don’t be afraid to make an extra large batch. It’s perfect for lunches.

Roasted Pumpkin Soup Recipe

You’ll Need

Ingredients (names only; the amounts are in Carina’s recipe, linked below) ground coriander seeds, garlic, oil, onion, pumpkin, salt and pepper, vegetable stock

Serves: 4  |  Total time: about 1 hour (from Carina’s recipe card) Get the full written recipe and Carina’s tips at: Recipes by Carina Thanks to Carina Stewart for this recipe, the video and the featured photo!

Good to Know

• Which pumpkin? A small sugar or pie pumpkin roasts sweeter and less stringy than a big carving pumpkin, which is watery. Butternut squash works too if that is what your store has.
• No cream in the fridge? Our heavy cream substitute guide lists what works for a swirl on top.
• Freezing: freeze it before you add any cream, then stir the cream in once it is reheated. Leave a little space in the container, because soup expands as it freezes.
• Reheating: it thickens in the fridge, so loosen it with a splash of stock or water.

More Pumpkin Recipes for Fall

• One pot cheesy pumpkin pasta
• Hearty pumpkin sausage lasagna
• Spicy pumpkin and pesto cheese stuffed shells
• Creamy chicken and mushroom soup, another cozy bowl for cold days

Classic Roasted Pumpkin Soup, Step by Step