Roasted Pumpkin Soup

Share this post

Recipe by The FruitGuys

2 cups pumpkin puree (see Cook’s note)
1/2–3/4 cup onion, finely chopped
3 tablespoons butter or olive oil
1/2 teaspoon salt
1 teaspoon–1 tablespoon sugar (optional)
1/2 teaspoon ground ginger
1/4 teaspoon pepper
1/4 teaspoon nutmeg
A pinch to 1/4 teaspoon cayenne pepper
2–3 cups vegetable broth

  • In a medium-size pot (around 4 quarts), gently brown onions in butter or oil over medium heat. Add pumpkin puree, salt, ginger, nutmeg, and pepper. Slowly add broth and heat thoroughly, but do not boil. Taste, and add sugar and/or more salt or other seasonings as necessary.
  • Remove from heat. Soup may blended for a smoother texture or left as-is.

Serves 4. Prep time, 10 mins; cook time, 15 minutes (not including roasting pumpkin).

Cook’s note: Recipe may be doubled or halved. Try adding/substituting seasonings, like curry powder or fresh, finely grated ginger.

To make pumpkin puree: Preheat oven to 375 °F. Remove pumpkin stem, cut in half, and scrape out seeds and stringy bits (keep the seeds for making Roasted Pumpkin Seeds). Place cut-side-down on a lightly oiled cookie sheet. Roast 20 minutes, then turn cut-side-up and continue roasting until fork-tender, another 20 minutes or so, depending on thickness of pumpkin. Let cool, then scrape flesh from skin with a spoon. Puree in a food processor or blender, adding in water or broth one tablespoon at a time as necessary to help with blending.

Sign up for our monthly newsletter


Recent Recipes articles:

September 19, 2016
February 16, 2016
January 11, 2016
August 11, 2015
Adapted from
June 24, 2015

More recent articles:

Keep your workouts outdoors this winter
September 28, 2016
Exploring the meaning of work in America
September 28, 2016
How to find your favorite variety of one of fall’s best fruits
September 25, 2016
Office etiquette for the election season
September 21, 2016
Will the king of the road finally lose its throne?
August 24, 2016
Profiles of the men and women of the fruit world
August 24, 2016
Easy lunch-box meals for kids and grown-ups
August 24, 2016
Tips for taking a break from politics
August 24, 2016

About Us

Our monthly online magazine features articles about fitness, health, food, and work, as well as recipes featuring farm-fresh fruit!