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Roasted Pumpkin and Root Vegetable Soup is an easy, veggie loaded soup with delicious flavorings from curry, cumin, coriander and nutmeg. This is a soup that will become your new favorite cold weather, comforting meal.

A round black bowl filled with roasted pumpkin and root vegetable soup garnished with a swirl of sour cream and roasted pumpkin seeds

Fall/autumn officially begins in 2 days and it’s one of my favorite times of the year (along with Christmas). The cooler weather means  I can finally break out my sweaters, maybe a jacket and of course there is the food that I love to make and eat.  The produce, the soups, crockpot meals, roasts and anything with butternut squash or pumpkin.

2 bowls of pumpkin and root vegetable soup viewed from overhead with 2 spoons and a linen napkin

I’ve said it before and I’ll say it again, roasting is the best way to prepare vegetables and this time of the year my oven is always on roasting something.  

Sure, you can make this soup with the vegetables boiled in the stock, but why? Why not make this the best pumpkin soup? The browning and caramelization you get from roasting is second to none and there is no other way to get this kind of easy and added flavor.

Dipping a piece of toasted bread into the pumpkin and roasted root vegetable soup with mini pumpkins in the background

Is this pumpkin soup sweet?

The only sweetness in this soup is what comes from the vegetables. In addition to the roasting of the vegetables, I’ve added corn for sweetness, but that is the only sweet element.

This Roasted Pumpkin and Root Vegetable Soup is finished with sour cream. You make think sour cream is an odd ingredient to add to soup, but it adds a lovely creamy texture. Cream can also be added but I do like the little ‘tang’ that the sour cream adds. Try it, you’ll like it.

Using a ladle to pour pumpkin vegetable soup into a black bowl

Sour cream substitution

Substitute 3/4 cup of whole milk or heavy cream instead of sour cream.

What are the benefits of eating pumpkin?

Pumpkin has fiber, potassium and vitamin C which are all good for heart health. Plus, this soup is really low calorie, it’s only 281 calories per serving!

What spice pair well with pumpkin?

For this savory recipe, there are so many spices that go well. I use cumin, coriander, curry powder (is popular) and nutmeg.

If you’ve tried this Roasted Pumpkin and Root Vegetable Soup or 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 to hear from my readers!

Yield: 6

Roasted Pumpkin and Root Vegetable Soup

A round black bowl filled with roasted pumpkin and root vegetable soup garnished with a swirl of sour cream and roasted pumpkin seeds

Roasted pumpkin and root vegetable soup is a veggie loaded soup with delicious flavorings from curry, cumin, coriander and nutmeg. 

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 3 pounds (1.3 kg) pumpkin, chopped into 1 inch cubes (reserve 2 tablespoons of the seeds for garnish)
  • 1 large onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 medium parsnips , peeled and chopped
  • 1/4 cup (60 ml) + 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/3 cup (36 grams) celery
  • 4 ounces (114 grams) leek, white only chopped
  • 1/3 cup (164 grams) corn kernels
  • 2 garlic cloves, grated
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon mild curry powder
  • Small grating of fresh nutmeg
  • 4 cups (1 liter) vegetable stock
  • 1 bay leaf
  • 3/4 cup (245 grams) sour cream (optional)

Instructions

  1. Preheat oven to 400°F/200°C.
  2. To a large baking sheet spread the pumpkin, onion, carrot and parsnip. Drizzle with 1/4 cup (60 ml) olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and mix well. Spread in a single layer and roast for 30 minutes until the vegetables are tender. Remove from the oven and set aside.
  3. Turn the oven down to 350°F/175°C.
  4. Dry the pumpkin seeds, spread evenly onto a baking sheet and roast for 15 minutes. Remove and set aside.
  5. Add 1 tablespoon olive oil to a large soup pan over medium heat. Add the celery and leeks and cook for 5 minutes until softened then add the corn and garlic and cook for 1 minute. Stir in the cumin, coriander, curry powder and nutmeg to the pan and stir well to combine. Cook for 2 minutes until fragrant to cook the spices. Add the stock, roasted vegetables, bay leaf and stir. Bring to a simmer. Cover partially with a lid and simmer for 10 minutes.
  6. Turn off the heat, remove the bay leaf and leave to cool slightly for 10 minutes.
  7. Blend the soup in a blender or use an immersion blender until smooth. Return to the pan stir in the sour cream and heat over low heat. Taste for seasoning, add more salt or pepper if needed.
  8. Serve warm, garnished with pumpkin seeds.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 136Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 9mgSodium 597mgCarbohydrates 16gFiber 2gSugar 6gProtein 5g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: American / Category: Dinner Ideas