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    Home > Side Dishes

    April 13, 2015

    Roasted Pumpkin Soup

    This is hands down my new favorite soup. Roast pumpkin, throw in garlic, some onion, a few carrots and tomatoes and bam - you have a hearty, super delicious soup ready in no time! The roasted pumpkin soup is a total fuss free recipe.

    Roasted Pumpkin Soup vegan healthy recipe

    I've always enjoyed eating pumpkin, cooked the traditional Indian way.  My family, not so much.  So I've tried a bunch of recipes that appeal to everyone's taste - this Roasted Pumpkin Soup is one of them! It's got rich, well balanced flavours, has a thick creamy texture and is the most comforting meal you could ask for. What's not to love?

    Health benefits of pumpkin

    This humble vegetable is incredibly rich in Beta Carotene, a powerful antioxidant; that improves eye health and helps to get that radiant skin!  It can also protect your skin against sun damage.  It has a high content of immunity-boosting Vitamin C, fibre, and potassium; all this together promotes heart health. As its a very low-calorie vegetable, it is recommended for cholesterol controlling and weight loss diets. Another plus point?... It's easily available throughout the year.

    Roasted Pumpkin Soup vegan healthy recipe

    Making the roasted pumpkin soup

    Chop all the veggies, cover them in olive oil and oven roast for 30 minutes. After they have cooled down, toss everything in the blender and cream them together. Add water to create the consistency you want! Add the soup mixture to a saucepan to heat and season it.

    Quick Notes - 

    Roasting the vegetables makes them soft, caramelized and infused with the flavours of olive oil, herbs, and garlic.  You'll love the comforting, delicious aroma wafting through your house… The rich depth of flavour that comes through is truly incomparable.  Coconut milk makes it luxuriously silky and finally, the lemon juice just makes it sing!

    You can make the soup thick and creamy or, if you prefer a lighter consistency, just add some extra water or broth.  I don't skin the tomatoes as I like a bit of texture that comes through. You could certainly pass the soup through a sieve to make it really smooth.

    Roasted Pumpkin Soup vegan healthy recipe

    This Roasted Pumpkin Soup is a bowl of creamy dreamy comfort that's simple to prepare, tastes amazing and is also so good for you!

    For more delicious, easy soup recipes you can also try:

    • Roasted Carrot Lentil Soup
    • Creamy Pea Soup
    • Roasted Sweet Potato & Pumpkin Soup
    • White Bean, Barley & Mustard Greens Soup

    I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes! Do subscribe to Tasha’s Artisan Foods so you’ll never miss a recipe!

    Print Recipe

    Roasted Pumpkin Soup

    Prep Time20 minutes mins
    Cook Time50 minutes mins
    Total Time1 hour hr 10 minutes mins
    Servings: 4 people
    Calories:
    Author: Natasha Minocha

    Ingredients

    • 2 Onion, cut in quarters
    • 500 gms Pumpkin, peeled & cubed
    • 2 Carrots, cut in quarters
    • 2 Tomatoes, cut in quarters
    • 6-7 cloves Garlic, peeled
    • 2 tbsp olive oil
    • 100 ml Coconut milk
    • 1 tsp Cumin powder
    • 1 tbsp Lemon juice
    • Salt & Pepper to taste

    Instructions

    • Preheat the oven to 180C. Toss all the vegetables in olive oil and roast for about 30 mins until tender.
    • Cool the vegetables and puree them in a blender until smooth. Add some water to thin the consistency.
    • Heat the soup in a saucepan and season it. Once it comes to a boil, lower the heat. Gently stir in the coconut milk. Simmer for about 5 mins. Take it off the heat and add the lemon juice. Taste and adjust for seasoning.
    • Sprinkle some fresh coriander or parsley, and pumpkin seeds. Enjoy!

    Roasted Pumpkin Soup vegan healthy recipe

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    Reader Interactions

    Comments

    1. Karen Casarella says

      April 13, 2015 at 1:24 pm

      miss you.. They All look so good. Thank you

      Reply
      • natashaminocha says

        April 13, 2015 at 3:06 pm

        Thank you Karen!So glad you read this..miss you so much too

        Reply
    2. Malini says

      June 05, 2015 at 12:20 pm

      I tried this. . Yum yum yum. Thank you

      Reply
      • natashaminocha says

        June 05, 2015 at 1:38 pm

        Hi Malini, so glad to hear that!! Thank you for the feedback 🙂

        Reply
    3. Rashmi Kapur says

      July 16, 2015 at 11:23 am

      Hi! Natasha
      I just loved the pumpkin soup. In fact I never thought that pumpkin could turn into such a yummy soup.
      It has now become my family's favourite soup.
      Thanks a ton for sharing this recipe.
      Rashmi

      Reply
      • natashaminocha says

        July 16, 2015 at 2:04 pm

        Hi Rashmi! So happy you enjoyed the pumpkin soup. Welcome to the pumpkin soup lovers group!
        Thank you for writing in!:)

        Reply
    4. Ishita says

      September 21, 2015 at 12:46 pm

      I've tried this before. I had no idea about the coconut milk bit though. Will try this recipe tom itself! Can't wait for dinner 🙂

      Reply
      • natashaminocha says

        September 21, 2015 at 3:25 pm

        Hi Ishita, thank you for stopping by!
        I just adore coconut milk, a little bit can give so much richness to soups and curries. Good luck sweetie!
        Do let me know how it worked out for you 🙂
        xx

        Reply

    Trackbacks

    1. Pumpkin Banana Bread with walnuts chocolate easy healthy baking says:
      October 6, 2018 at 12:47 PM

      […] Mac’n Cheese, Pumpkin Crackers, Black Rice Pumpkin Salad, Pumpkin Pancakes , Pumpkin Soup…and yes there are more recipes to be found here! Just goes to show how versatile this humble […]

      Reply

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