Servings
Font
Back
Lazy Roasted Pumpkin Soup (No Cream!)
5 from 12 votes

Lazy Roasted Pumpkin Soup (No Cream!)

This Lazy Roasted Pumpkin Soup is made by roasting butternut pumpkin, potatoes, onion, and garlic before blending with vegetable stock, honey, and fresh rosemary. The roasting develops sweetness and depth in the vegetables, resulting in a naturally creamy, smooth soup without adding cream. The honey adds a subtle sweetness balanced by rosemary's herbaceous note, making a comforting soup with simple ingredients.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 6 servings
Calories: 181 kcal
Course: Main Course, Soup
Cuisine: American, Vegetarian

Ingredients

  • 2 pounds butternut pumpkin aka butternut squash, peeled and chopped
  • 2 potato medium
  • 1 onion
  • 3 cloves garlic
  • 2 tbs olive oil
  • salt sea salt
  • 5 cups vegetable stock
  • 1 tbsp honey
  • 2 prigs rosemary fresh

Instructions

    Cup of Yum
  1. Preheat the oven to 350 Fahrenheit. Cut the pumpkin in half and remove the seeds. Lightly coat the cut surface of the pumpkin with olive oil and season with sea salt and place on a tray lined with baking paper cut side down.
  2. Remove the skin from the onion and cut in half. Toss the onion, potatoes and garlic cloves (keep the skin on) in the remaining oil and season with sea salt. Place on the baking tray with the pumpkin and roast until the pumpkin and potatoes are tender. Remove the garlic and onion from the tray and set aside if they cook before the pumpkin and potatoes.
  3. Cut the potatoes in half and scoop out the creamy flesh and place in a blender along with the onion. Squeeze the garlic out of their papers and place in the blender. Finally, scoop the pumpkin flesh from the skin and place in the blender. Add the vegetables stock (you might need to blend the soup in two batches depending on the size of your blender), honey and rosemary and blend until smooth. Taste and adjust seasonings as necessary.
  4. Place in a saucepan over a medium low heat and reheat before serving.

Notes

  • For a spiced twist, add ¼ to ½ teaspoon ground cinnamon and ginger to the soup before blending.

Nutrition Information

Calories 181kcal (9%) Carbohydrates 34g (11%) Protein 3g (6%) Fat 4g (6%) Sodium 250mg (10%) Potassium 912mg (19%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 17850IU (357%) Vitamin C 44.9mg (50%) Calcium 108mg (11%) Iron 3.5mg (19%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 181

% Daily Value*

Calories 181kcal 9%
Carbohydrates 34g 11%
Protein 3g 6%
Fat 4g 6%
Sodium 250mg 10%
Potassium 912mg 19%
Fiber 5g 20%
Sugar 7g 14%
Vitamin A 17850IU 357%
Vitamin C 44.9mg 50%
Calcium 108mg 11%
Iron 3.5mg 19%

* Percent Daily Values are based on a 2,000 calorie diet.