Roasted Pumpkin Soup


Serve with crusty bread and a dollop of extra cream for decoration. Try to find a really dark orange-colored pumpkin--it will look lots better. Enjoy!

Prep Time:
5 mins
Cook Time:
55 mins
Total Time:
1 hrs
6 servings


  • 1 ⅔ pounds sugar pumpkin -- peeled, seeded and cubed

  • 2 carrots, coarsely chopped

  • 2 onions, cut into wedges

  • 2 ½ tablespoons vegetable oil

  • 1 large potato, sliced

  • 1 quart water

  • 3 cubes chicken bouillon, crumbled

  • 1 cup heavy cream

  • 1 ¼ tablespoons ground nutmeg

  • 1 teaspoon ground black pepper

  • salt to taste


  1. Preheat oven to 425 degrees F (220 degrees C).

  2. Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.

  3. Bake in preheated oven 40 minutes, until soft but not blackened.

  4. In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.

  5. Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.

Nutrition Facts (per serving)

307 Calories
21g Fat
28g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 307
% Daily Value *
Total Fat 21g 27%
Saturated Fat 11g 53%
Cholesterol 55mg 18%
Sodium 613mg 27%
Total Carbohydrate 28g 10%
Dietary Fiber 3g 11%
Total Sugars 5g
Protein 4g
Vitamin C 22mg 108%
Calcium 84mg 6%
Iron 2mg 9%
Potassium 798mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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