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Roasted Pumpkin Soup

  • Prep:
  • Total Time:
  • Servings: 4
Roasted Pumpkin Soup

Source: Martha Stewart Living, October 2009


  • 2 3/4 pounds sugar pumpkin or butternut squash, halved and seeded
  • 1 onion, peeled and quartered through the stem
  • 2 shiitake mushrooms, stemmed, caps wiped clean
  • 1 garlic clove, peeled
  • 1/2 cup olive oil
  • Coarse salt and freshly ground pepper
  • 5 cups homemade or store-bought low-sodium vegetable stock


  1. Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces.
    Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.

  2. Transfer vegetables to a medium saucepan; heat over medium.
    Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.

Reviews (14)

  • Waverly77 15 Jan, 2015

    Mmm very delicious!! I just love pumpkin and this is one great recipe that includes one of my favorite treats.. I just made one change to the recipe and that is instead of putting shiitake mushrooms, I added penny bun mushrooms which gave the soup and amazing kick.

  • kelmerritt 14 Dec, 2014

    lovely flavor - used chicken broth though - and topped with cilantro and an asian mixed salad - fennel, apple, cabbage, kohlrabi (all finely diced) mixed with sesame oil and rice wine vinegar.

  • Dan Gomez 8 Nov, 2013

    Made with chicken stock instead of veggie, just as good. Also rounded it out for fuller flavor with additional spices, including a few dashes of garlic powder, onion flakes, creole seasoning, himalayan salt, ground thyme, ground sage, ground nutmeg, ground whole cloves, ground ginger, curry and red pepper flakes. It probably sounds over-seasoned but I added only a scant amount of each, so one particular spice doesn't overwhelm it. Superb! Let it rest a bit, marry & serve later, reheated slowly.

  • San Jose Cook 3 Nov, 2013

    The mushrooms add a nice earthiness to it, but I agreed it needed something else. I went with the earthy tones, and added cayenne, cumin, and thyme. I topped it with roasted pumpkin seeds and bacon. Yum!

  • Happy_Birthday_Dr_Seuss 5 Feb, 2013

    Roasted Pumpkin Soup
    Russell's Tuesday Lunch
    Nutritious and Delicious!

  • Tawny Conner Cleveland 29 Nov, 2012

    mmmm! Made this with pumpkins from the garden so not sure they are sugar pumpkins, added some spicey pork sausage and served with homemade bread. Made the cold rainy evening to yummy and cozy!

  • Luci9 15 Nov, 2012

    Way to much onion in my opinion. Also it has a grainy texture but I used a blender instead of a hand blender. This is the second roast pumpkin recipe I've tried and it has been a disappointment. I will never again roast another sugar pumpkin. There are much better options for roasting.

  • MomFarmWife2 13 Nov, 2012

    I thought using our pumpkins/squash would be perfect for this recipe! I was disapointed- the soup was bland- I guess when I say pumpkin I was expecting sweet - or a kick but sadly I think this one needs to go back to the drawing board :( Usually I love all of Marthas recipes- and was excited to find a gourd one but this just didnt pan out.

  • loriannbrandt 21 Nov, 2011

    My husband loves this soup. i add a tsp of paprika, and use only 4 cups of broth. and then add pepper to taste.

  • joshinchicago 28 Oct, 2011

    I was excited to try this soup but I was disappointed. There was no flavor. I added some apple sauce and allspice to give it some sweetness. It made it slightly better, but I won't make it again. The chipotle sweet potato soup recipe is delicious and far more tasty than this. I thought that roasting the veggies first would give it a great flavor, but I think that sugar pumpkins are maybe just too bland. Perhaps a sweeter pumpkin like ambercup squash would be better in this recipe?

  • colorform 26 Oct, 2011

    This soup is delicious! Very warm and comforting. I add a little more garlic than it calls for. Also, I am vegan and I didn't even have to make any substitutions!

  • rizi 25 Oct, 2011

    A fabulous winter soup!

  • TheGoodWifey 17 Sep, 2011

    I found this one kind of bland, so I added pumpkin spice to the mix to enhance the flavor.

  • saradono 2 Dec, 2010

    Delicious! If you really like pumpkin, then you'll like this!

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