Roasted pumpkin soup is glúten-free, dairy-free, vegan, low carb, paleo, and keto. Easy to make and also healthy; it is a perfect appetizer or a perfect meal.

In the other day, I have made this roasted pumpkin with cherry tomatoes that was just so perfect. It was a side dish for a family and friends lunch. But I bake lots of pumpkin, on purpose, because I knew that I had to make some soup for myself and the kids.

This is an easy recipe. Roasting the pumpkin it takes a little bit more time, but once you made it, the rest it only takes 10 to 15 minutes. Roasting the pumpkin gives the soup a greater depth of flavor and brings out the sweetness of the pumpkin. This soup is smoothie and velvety.

Soup nutritional properties are also more than spoken and studied and it is known that we should always start a meal with a nice bowl of soup, full of vegetables, vitamins, and minerals. That helps to quench hunger and then eat less, and it can help us control weight.

There are many advantages to eat soup, but even then, we often let ourselves forget about how important it is in our feeding. In my home, there is almost always soup. And we begin our meals with a bowl of soup.

Hope you enjoy the roasted pumpkin soup as much as we do!

Roasted pumpkin soup is glúten-free, dairy-free, vegan, low carb, paleo and keto recipe. Easy to make and also healthy; it is a perfect appetizer or a perfect meal.

Print Recipe
Roasted Pumpkin Soup
Roasted pumpkin soup is glúten-free, dairy-free, vegan, low carb, paleo and keto recipe. Easy to make and also healthy. It is a perfect appetizer or a perfect meal.
Roasted pumpkin soup is glúten-free, dairy-free, vegan, low carb, paleo and keto recipe. Easy to make and also healthy; it is a perfect appetizer or a perfect meal.
Course Soup
Prep Time 15 min
Cook Time 60 min
Servings
people
Ingredients
Roasted Pumpkin
  • 1,5 Kg butternut pumpkin halved and seed removed
  • 2 tbsp olive oil
  • 2 sprigs of fresh rosemary leaves finely chopped
  • Salt and Pepper
Soup
  • 1 1 large onion
  • 1 big carrot
  • 3 cloves garlic
  • 1 l hot vegetable stock
Course Soup
Prep Time 15 min
Cook Time 60 min
Servings
people
Ingredients
Roasted Pumpkin
  • 1,5 Kg butternut pumpkin halved and seed removed
  • 2 tbsp olive oil
  • 2 sprigs of fresh rosemary leaves finely chopped
  • Salt and Pepper
Soup
  • 1 1 large onion
  • 1 big carrot
  • 3 cloves garlic
  • 1 l hot vegetable stock
Roasted pumpkin soup is glúten-free, dairy-free, vegan, low carb, paleo and keto recipe. Easy to make and also healthy; it is a perfect appetizer or a perfect meal.
Instructions
Roasted Pumpkin
  1. Preheat the oven to 170°C/340°F. Half the pumpkin and remove the seeds
  2. Place the pumpkin and fresh rosemary on a large baking tray and drizzle over a little olive oil.
  3. Season with salt and pepper.
  4. Roast the pumpkin for 1 hour, or until soft and slightly caramalised at the edges.
Soup
  1. Meanwhile, chop the onion, garlic, and carrot .
  2. Heat a lug of olive oil over a medium heat in a large saucepan then add the vegetables and cook for 5 minutes.
  3. When the pumpkin is ready, add to the pan with the hot stock. Blend with a stick blender.
Recipe Notes

You can add a little more water if you like a thinner consistency.

Don't forget to taste to rectify the salt.

19 Shares