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A bowl of roasted pumpkin soup without cream garnished with parmesan cheese and thyme.
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5 from 35 votes

Roasted Pumpkin Soup

A roasted pumpkin soup without cream packed with flavor, perfect for a light dinner. Perfect as a side dish or appetizer during fall season.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Appetizer, Side Dish
Cuisine: American
Servings: 6 cups
Calories: 105kcal

Equipment

Ingredients

  • 2 pounds Pumpkin cubed
  • 1 Medium yellow onion chopped into quarters about 1 cup
  • 1 Medium gala apple cubed about 1 cup
  • 1 Small carrot chopped about 1/2 cup
  • 1 Tablespoon Olive oil
  • 3 sprigs Fresh thyme 1 sprig will be used for decoration
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon salt more if needed
  • 1/2 teaspoon black pepper
  • cups low sodium chicken broth
  • optional: sunflower seeds and parmesan cheese for garnish

Instructions

  • Preheat oven to 350° F.
  • Place the cubes on a baking sheet, and add the olive oil, 2 sprigs of thyme, garlic powder, pepper and a little salt.
  • Mix until all ingredients are covered in olive oil and other seasonings and roast for 25 minutes or until the pumpkin is soft and becomes a dark orange color.
  • Let cool for 5 minutes, then transfer and blend all the roasted vegetables and the chicken broth in a blender
  • Pour into a saucepan and simmer for 5 minutes over low heat, rectify salt and pepper.
  • Serve hot and garnish with thyme, sunflower seeds and Parmesan cheese.

Notes

When cutting the pumpkin, be careful and use a sharp knife. Cut in half and then on wedges. From there, cut in cubes. Remove the skin with a vegetable peeler from the small cubes.
The pumpkin tends to cook a little faster when it is smaller; for this reason, it's better to chop it into cubes.
Chop the ingredients into a similar size so it cooks evenly.
A way to tell if the pumpkin is ready is by simply pricking it with a fork, which should pass through easily.
When blending hot ingredients, blend in batches so the blender doesn't overflow.
For a vegan option, Substitute chicken stock with vegetable stock and omit the parmesan cheese.

Nutrition

Calories: 105kcal | Carbohydrates: 18g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 233mg | Potassium: 699mg | Fiber: 2g | Sugar: 9g | Vitamin A: 14611IU | Vitamin C: 18mg | Calcium: 48mg | Iron: 2mg