Roasted Pumpkin Soup

This rich pumpkin soup is great on a cold day. Made with warm spices such as cinnamon, ginger and nutmeg, a great soup for the pumpkin lover.

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 people


  • 4 cups pumpkin diced into cubes (about half of a pie pumpkin)
  • 2 med carrots cut in sticks
  • 3 tbsp avocado oil or olive oil
  • 1 medium onion roughly chopped
  • 2 cloves garlic roughly chopped
  • 4 cups vegetable broth (or chicken)
  • 2 tbsp maple syrup
  • 1.5 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ground clove
  • 1/4 tsp ground ginger
  • salt
  • pepper


  1. Preheat oven to 400 degrees.

  2. On a baking sheet, toss the diced pumpkin, carrots and 1/2 tsp of cinnamon with 2 tbsp of avocado oil. Pop in the oven to roast for 25-30 minutes, or until golden brown. Remove from the oven and set aside.

  3. Place a large pot on medium-low heat. Add 1 tbsp of oil, the onions, salt and pepper. Cook the onions until translucent, then add the garlic, cinnamon, nutmeg, clove and ginger. Cook for an additional 2 minutes, then add the vegetable broth. Add the roasted pumpkin and carrots, and turn the heat to medium-high. Bring the soup to a boil, then turn the heat down for the soup to come down to a simmer. Cook for 10 minutes.

  4. Remove the soup from the heat, and puree with an immersion blender (or puree the soup in batches with a regular blender). Return to the pot, adjust the seasonings to taste, then serve.

Recipe Notes

*Everyone has different taste-buds when it comes to cinnamon, nutmeg and ginger. I'd start light, and if you want to add more, add 1/8 of a tsp at a time. 

This soup is very rich, but so delicious! Serve with pumpkin seeds to add some crunch or sour cream for added creaminess.