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+ servings

Roasted Pumpkin Soup

Roasted pumpkin soup is the best version of huggable winter soups. This Glutenfree, nut free, dairy free version is tasty and filling.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Soup
Cuisine Fusion, gluten free, International, Vegan
Servings 4 people


  • Roasting tray
  • blender
  • saucepan


To roast the pumpkin.

  • 1 tbsp olive oil
  • 1 small Onion (Peeled and cut in half)
  • 1/4 medium pumpkin ( peeled and diced)

To make the soup creamy.

  • 2 tbsp pumpkin seeds
  • 1 cup drinking water

For flavours

  • 1 pinch sage leaves (dried)
  • crushed black pepper
  • salt to taste


  • Preheat the oven at 200 degrees.
  • Soak the pumpkin seeds in the water and set it aside.
  • Wash and peel the pumpkin and place them in the roasting tray.
    pumpkin slices
  • Add the peeled onion and add to the tray.
  • Drizzle the oil and roast at 200 degrees.
  • It takes approximately 40 minutes to roast.
  • Remove from the oven and cool it slightly.
  • Add the roasted onion and the pumpkin into the blender and make a smooth paste. Be careful it is still hot.
  • Remove the paste into a cooking pot.
  • Add the soaked pumkin seeds and the water into the blender and blend this into till this is smooth.
  • Add this pumpkin milk into the pumpkin paste and mix well.
  • Simmer this soup for 10 to 15 minutes.
  • Sprinkle the crushed black pepper, salt, sage leaves.
  • Serve the soup warm with toast or a cheese sandwich.
    pumpkin soup
Keyword easy soup recipes
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