Published: , Last updated: by Emily This post may contain affiliate links.
Recipe Print
Get cozy with a big bowl of Pumpkin Soup! Made with roasted pumpkin, onions, and warming spices including festive cinnamon, paprika, and cumin. Top with toasted pumpkin seeds and a dollop of sour cream!
Autumnal recipes are made to keep you cozy whether that's a hearty bowl of baked pasta, rich beef stew with creamy polenta or a warming bowl of smooth and creamy pumpkin soup!
I absolutely love this recipe, it's the perfect way to use up seasonal fresh pumpkin or squash and make it into a creamy and delicious soup mixed with festive warming spices (hello cinnamon) and topped with cooling sour cream and crunchy pumpkin seeds.
Better yet, it's super easy to make, warming and filling, the perfect way to warm up on a cold and dark Fall evening.
See the full step by step recipe and helpful video below!
Ingredients - what you need
The ingredients for this pumpkin soup are super simple all you need is; fresh pumpkin (you can also use any kind of squash), carrots, red onion, chicken stock, olive oil, salt and pepper and spices!
I used the following spices, it seems a lot but it really makes a huge difference to the flavour; cinnamon, paprika, cumin, and fennel seeds.
See the photo below that shows all the ingredients you need!
Never Miss A Recipe!
Get all the latest recipes and Italian content sent straight to your inbox (plus our top 10 Italian cooking secrets!)
How to make Pumpkin Soup - step by step
Cut the pumpkin into large chunks, leaving the skin on, remove the stringy flesh and reserve the pumpkin seeds (photo 1).
Cut the carrot and onion into medium-sized chunks and put on a baking tray with the pumpkin. If your baking tray is too small divide the veg between two trays (photo 2).
Sprinkle with the spices, a little salt and pepper and drizzle with olive oil. Rub the spices and oil all over the veg then roast in the oven for around 45 minutes or until tender (photos 3 & 4).
Let the veg cool slightly then remove the skin from the pumpkin by scooping out the flesh, it should remove very easily (photo 5).
Add the veggies and chicken stock to a large pot and bring to a boil, turn down to a simmer and simmer for 10 minutes (photo 6 & 7).
Turn the heat off then blitz the soup using an immersion blender until smooth and creamy, check for any additional salt (photos 8 & 9).
Optional step - toasted pumpkin seeds
Rinse the pumpkin seeds then boil them in salted water for 10 minutes (photo 10).
Drain and pat dry then add to a baking tray with a small sprinkling of paprika and a drizzle of olive oil (photo 11).
Bake in the oven for around 5-10 minutes or until slightly golden. Use to top the soup or as a snack (photo 12).
Serving suggestions
We love to serve this pumpkin soup topped with sour cream or natural yoghurt, toasted pumpkin seeds and a big hunk of crusty bread.
You could also serve it with a warm slice of homemade rosemary focaccia or our pumpkin bread rolls, these are super cute savoury rolls shaped like pumpkins and made with more fresh pumpkin!
Top tips and recipe FAQs
- Pumpkin - you can use any kind of cooking pumpkin or squash to make this soup.
- Roasting the veg - make sure to cover all of the veg in olive oil so they roast without drying out. To check the vegetables are done you should be able to insert a sharp knife into the thickest parts with ease.
- Chicken stock - use low sodium if possible so you can control the amount of salt you add. You can also use vegetable stock to keep this soup completely vegetarian.
- Texture of soup - if the soup is too thick for your liking you can add a little more stock or water until you reach the right consistency.
- No immersion blender? - if you don't have an immersion blender (handheld) then you can blend the soup in a regular blender in batches. Remember to not fill your blender more than half full with hot soup, do it in batches.
Can I use canned pumpkin?
Yes, just make sure it isn't sweetened. You can then roast the carrots and onion separately and add the canned pumpkin to the pot once the rest of the veggies are cooked.
Why do I need to boil the pumpkin seeds before toasting?
Boiling the pumpkin seeds before roasting makes them much easier to digest, I highly recommend doing this step!
Can I freeze this soup?
Absolutely, this soup freezes really well. Simply store it in freezer proof containers or bags then thaw completely before reheating.
More soup recipes you might like
- Roasted Red Pepper Soup – Creamy, Healthy And Delicious
- Tuscan Chickpea Soup
- Pastina Soup (Italian Chicken Noodle Soup)
If you’ve tried thisCinnamon Pumpkin Soupor any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can alsoFOLLOW MEonFACEBOOK,INSTAGRAMandPINTERESTto see more delicious food and what I’m getting up to.
This recipe was first published on October 10 2016 but has since been updated.
☆Full Recipe
Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Save Recipe
Print Pin
5 from 2 votes
Cinnamon Pumpkin Soup
Get cozy with a big bowl of Pumpkin Soup! Made with roasted pumpkin, onions, and warming spices including festive cinnamon, paprika, and cumin. Top with toasted pumpkin seeds and a dollop of sour cream!
Course Soup
Cuisine American
Prep Time 15 minutes minutes
Cook Time 55 minutes minutes
Total Time 1 hour hour 10 minutes minutes
Servings 6 servings
Calories 258kcal
Author Emily Wyper
Ingredients
- 3 lb pumpkin (1.5 kg)
- 2 cups carrots peeled and chopped into medium sized chunks (420g)
- 1 large red onion
- 1 teaspoon fennel seeds
- 1 teaspoon paprika plus extra for sprinkling on pumpkin seeds
- 1 teaspoon ground cumin
- 1 teaspoon cinnamon
- 4 cups chicken stock (1 litre)
- 3 - 4 tablespoon olive oil
- salt and pepper to season
Instructions
Preheat the oven to 400°F/200°F.
Cut the pumpkin into rough medium-sized chunks, removing the stringy flesh and seeds. Save the seeds in a bowl and set aside.
Add the chopped squash, carrots and onion to a large baking tray (or divide between two trays if needed).
Sprinkle all of the spices over the vegetables with a pinch of salt and pepper. Drizzle over olive oil and rub over the vegetables so everything is evenly coated with spices. Roast in the oven for 40-45 minutes or until tender.
Remove the veg from the oven and allow to cool slightly. Remove the pumpkin from its skin using a spoon, it should be very easy to scoop out. Add the carrot, pumpkin and onion to the pot.
Add the chicken stock to the pot, bring to a bowl then simmer for 10 minutes.
Turn off the heat then blitz the soup until completely smooth using an immersion blender.
Toast the pumpkin seeds (optional)
Rinse the pumpkin seeds then add them to a small pot of salted boiling water. Boil for 10 minutes then drain and pat dry on kitchen paper. Sprinkle with a little olive oil and a pinch of paprika then bake in the oven until starting to brown. Set aside.
Add them to a baking tray and sprinkle over a little paprika and olive oil. Bake in the oven (400F/200C) for 5-10 minutes until golden brown.
Serve the soup with a dollop of sour cream and toasted pumpkin seeds.
Notes
- Pumpkin - you can use any kind of cooking pumpkin or squash to make this soup
- Roasting the veg - make sure to cover all of the veg in olive oil so they roast without drying out. To check the vegetables are done you should be able to insert a sharp knife into the thickest parts with ease.
- Chicken stock - use low sodium if possible so you can control the amount of salt you add. You can also use vegetable stock to keep this soup completely vegetarian.
- Texture of soup - if the soup is too thick for your liking you can add a little more stock or water until you reach the right consistency.
- No immersion blender? - if you don't have an immersion blender (handheld) then you can blend the soup in a regular blender in batches. Remember to not fill your blender more than half full with hot soup, do it in batches.
- Leftovers and freezing - the soup will keep well in the fridge for 3-4 days or can be frozen in suitable containers. Thaw completely before reheating.
Nutrition
Calories: 258kcal | Carbohydrates: 23g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Sodium: 81mg | Potassium: 1083mg | Fiber: 3g | Sugar: 9g | Vitamin A: 26599IU | Vitamin C: 24mg | Calcium: 83mg | Iron: 3mg
Helpful Info for All Recipes
Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!
