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!
Autumnal recipes are made to keep you cozy whether that's a hearty bowl of baked pastarich beef stew with creamy polenta or a warming bowl of smooth and creamy pumpkin soup!
We love this recipe, it's the solid way to use up seasonal fresh pumpkin or squash and make it into a creamy and good soup mixed with festive warming spices (hello cinnamon) and topped with cooling sour cream and crunchy pumpkin seeds.
Better yet, it's easy to make, warming and filling, the solid 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 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!
We used the following spices, it seems a lot but it makes a huge difference to the flavour cinnamon, paprika, cumin, and fennel seeds.
See the photo below that shows all the ingredients you need!
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 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 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 – 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.
Yes, 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 we need to boil the pumpkin seeds before toasting?Boiling the pumpkin seeds before roasting makes them much easier to digest, we highly recommend doing this step!
Can we freeze this soup?Absolutely, this soup freezes well. 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 good
- Tuscan Chickpea Soup
- Creamy Italian Potato & Zucchini Soup
- Pastina Soup (Italian Chicken Noodle Soup)
- Pasta Fagioli Soup – Pasta & Beans
This recipe was first published on October 10 2016 but has since been updated.
