Roasted Pumpkin Soup

Name: Roasted Pumpkin Soup
Prep time: 5 min
Total time: 40 min
Ingredients: 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

Rating: 3.57 stars

615 Ratings
15 Reviews

Instead of sugar pumpkins, you can use other winter squash in our Roasted Pumpkin Soup recipe. Kabocha, calabaza, and Hubbard are the best alternatives. Choose a squash that feels heavy for its size and is free of soft spots. The soup can be garnished with toasted pepitas or a dollop of sour cream—or both.

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Recipe Summary

prep:

5 mins

total:

40 mins

Servings:

Ingredients

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

Directions

Step 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.

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Step 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 (15)

615 Ratings

5 star values: 137
4 star values: 213
3 star values: 153
2 star values: 90
1 star values: 22

Anonymous

10/21/2018

Delicious soup that is easy to make. My daughter is lactose intolerant and it is great to have a soup that is creamy but without any dairy.

Anonymous

10/10/2015

I was looking for a pumpkin soup recipe without cream. This was so good I followed the recipe exactly except I used a pumpkin from my garden - probably not a sugar pumpkin. I will make it again. People who say it is bland... I don't get it, unless maybe your broth is super bland.

Anonymous

01/15/2015

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.

Anonymous

12/14/2014

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.

Anonymous

11/08/2013

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.

Anonymous

11/03/2013

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!

Anonymous

11/29/2012

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!

Anonymous

11/15/2012

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.

Anonymous

11/13/2012

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.

Anonymous

11/21/2011

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

Anonymous

10/28/2011

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?

Anonymous

10/26/2011

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!

Anonymous

10/25/2011

A fabulous winter soup!

Anonymous

09/17/2011

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

Anonymous

12/02/2010

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

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