Roasted pumpkin soup

4.7 of 5 (6)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 109.6
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 729.2 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 1.9 g
  • Protein: 3.2 g

View full nutritional breakdown of Roasted pumpkin soup calories by ingredient
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Number of Servings: 6


    1.2 - 2kg butternut pumpkin, deseeded, peeled, coarsely chopped
    2 tbs finely chopped rosemary (or 2 tsp dried)
    Salt & freshly ground black pepper
    1 tbsp extra virgin olive oil
    2 large brown onions, halved, coarsely chopped
    4 garlic cloves, crushed/minced
    2 tbsp ground coriander seeds
    2 large fresh red chillies, deseeded, finely chopped (or to taste)
    1.5L - 2L vegetable stock


Makes 6 large bowls.

Preheat oven to 220 degrees Celsius. Combine pumpkin and rosemary in baking dish. Season with salt and pepper. Bake in cover for 30 minutes or until tender.

Heat oil in large saucepan over medium heat. Add onion, garlic, coriander and chili. Cook, stirring for 10 minutes or until onion softens. Add water 1/4cup at a time if the onion starts to stick.

Add the pumpkin, rosemary and stock to the pan and bring to boil. Simmer, covered, stirring occasionally for 10 minutes or until it reduces slightly. Remove from heat.

Blend ingredients with stick, food processor blender until smooth. Pour into a clean saucepan, season with salt and pepper. Reheat and serve.

Number of Servings: 6

Recipe submitted by SparkPeople user JARICHAUST.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    A spicy, warming soup with very few calories. Excellent with toast, or with some natural yogurt stirred through.

    The serving sizes are *very* generous, they're *big* bowls. ;) If served as a starter, expect to get 12 servings out of this recipe.
    - 8/7/08

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  • This is delicious, I think the roasting gets so much more aroma out of the butternut squash than just cooking it. Note that the serving size is really calculated for a filling main course. You could easily serve 10-12 people as a starter. - 1/26/17

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  • I've made it now twice in 2 weeks because I have butternut pumpkin now in my garden. Easy to make but it needs more like 20-30 minutes to simmer after it's been in the oven. I didn't cover it, lol.
    Anyway, I am enjoying it but no chillies for us. Generous serves.
    - 6/1/14

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  • Delicious. Nice and warming, and a beautiful color. - 12/8/09

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  • This was so easy to make, and was a hit as our dinner party starter.
    - 2/26/09

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