top of page

Roasted Pumpkin Soup

Wondering what to do with those beautiful pumpkins on your front porch? Here's an easy and delicious soup that's perfect for those cool Fall evenings.


I used one of my favorite pumpkins - Blue Doll. This greenish-blue pumpkin grows to around 20 pounds in weight. It has a deep orange flesh and is perfect for soups.

Method for roasting pumpkin.

1 pumpkin, seeded & cut into chunks. Place pumpkin in a large roasting pan. Drizzle with avocado oil, salt & pepper. Add 1/4 cup water to bottom of pan. Cover with foil and bake at 375 degrees until pumpkin is very soft - about 1 hour. Remove pumpkin from oven, allow to cool slightly. In a bowl, scoop out pumpkin to use for soup.


  • 2 tbsp. avocado oil

  • 1 tbsp. butter or ghee

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 2 carrots, peeled & chopped

  • 2 stalks celery, chopped

  • 1 quart vegetable or chicken stock

  • 1 cup water

  • roasted pumpkin


  1. In a large dutch ovenover medium heat; saute garlic, onion, carrots and celery until soft.

  2. Add roasted pumpkin and broth. Bring soup to a boil and then reduce heat to low. Cover soup and cook for 30-45 minutes.

  3. Remove from heat and use an immersion blender to blend soup until smooth. Add salt & pepper.

Add-in Ideas.

  • Roasted Pumpkin Seeds

  • Crumbled Bacon

  • For a creamier soup add coconut milk for non-dairy or heavy cream to taste.

  • Add red curry paste [Thai Kitchen is my favorite!],coconut milk, lime juice, ginger and cilantro for a fabulous Thai version.

33 views0 comments

Recent Posts

See All


bottom of page