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closeup of pumpkin soup

Roasted Pumpkin Soup

This savory roasted pumpkin soup from scratch is a delightful addition to your Thanksgiving spread.

Course Soup
Cuisine American
Keyword roasted pumpkin soup, savory pumpkin soup
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 8
Calories 346 kcal
Author Amanda


  • 1 3-4 lb pie pumpkin
  • 1 sweet onion finely chopped
  • 3 cloves garlic finely chopped
  • 1 tablespoon butter or olive oil
  • 4 cups chicken stock
  • 1 teaspoon ground black pepper
  • 2 teaspoons sea salt
  • 1/4 teaspoon dried sage
  • 1/2 cup heavy cream
  • chopped parsley cooked bacon, sour cream


  1. Preheat oven to 400 degrees and place pumpkin on a foil lined baking sheet with a rim. Roast pumpkin in oven for one hour. Cool.

  2. Meanwhile, in a large, heavy-bottomed pot, saute onions and garlic in butter or olive oil on medium heat until soft and slightly browned. Peel pumpkin skin off and add the pulp to the stockpot.

  3. Add the chicken stock, sea salt, pepper, and sage, cover and cook on medium high heat until boiling.
  4. Turn heat to low, or turn heat off and remove pot, and use immersion blender to puree soup until smooth. You can also transfer to a blender and blend in batches but be very careful, as soup is very hot. If making ahead, cool soup and store in fridge until almost ready to serve and then reheat to barely a simmer to add the cream.
  5. Stir in heavy cream.
  6. Serve in individual bowls garnished with chopped cooked bacon, chopped parsley, and sour cream, if desired.
Nutrition Facts
Roasted Pumpkin Soup
Amount Per Serving
Calories 346 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 24mg8%
Sodium 1234mg54%
Potassium 504mg14%
Carbohydrates 68g23%
Fiber 19g79%
Sugar 4g4%
Protein 6g12%
Calcium 107mg11%
Vitamin C 11mg13%
Vitamin A 19038IU381%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.