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Roasted Pumpkin Soup

Category: Soups & Stews
Servings: 8
Prep + Cooking Time: 1 Hr 45 Minutes

Ingredients: (Conversion Chart)

  • 4 pounds pumpkin, peeled, seeded, and coarsely chopped
  • 2 tablespoons finely chopped fresh rosemary
  • 3 tablespoons canola oil, divided
  • 1 cup chopped onion
  • 3 cloves garlic, crushed
  • 3 medium leeks, sliced
  • 1 cup chopped celery
  • 6 cups vegetable broth
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • Sour cream (optional)


  1. Preheat oven to 425F.
  2. In a large roasting pan, combine the pumpkin, rosemary, and 1 tablespoon oil. Roast in preheated oven until tender, about 45 minutes.
  3. Meanwhile, in a large pot, heat remaining 2 tablespoons oil over medium heat. Add onion, garlic, leek, and celery. Cook, stirring, for 2 minutes. Cover, reduce heat to low, and cook, stirring once or twice, until vegetables are tender, about 20 minutes.
  4. Add roasted pumpkin mixture and broth to pot and bring to a boil. Reduce heat to low and simmer, covered, stirring occasionally, for 30 minutes. Remove from heat.
  5. Transfer mixture, in batches, to a food processor and puree until smooth. Season with salt and pepper.
  6. To serve, ladle soup into bowls and top with sour cream, if desired.

Nutrition Info:

161 calories (3g protein, 17g carbohydrate, 9g fat) per serving

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