October 6, 2022

Roasted Pumpkin Soup with Pesto

Roasted Pumpkin Soup with Pesto

Roasted Pumpkin Soup with Pesto

I love this roasted pumpkin soup with pesto! This roasted pumpkin soup recipe is one of the first dishes I make when it comes Fall. The flavors from the roasted pumpkin topped with the pesto is just everything. Make this for a Fall evening, serve with grilled cheese, serve as an appetizer for Thanksgiving, or even in fun pumpkin bowls for Halloween.

For another Fall soup option, we also have a delicious roasted butternut squash soup that is completely vegan made with coconut milk!

Roasted Pumpkin Soup with Pesto

What ingredients do you need to make roasted pumpkin soup?

Pumpkin: We are using sugar pumpkins here, I find them to be smaller and easier to handle. BUT, you can use any pumpkin you can get your hands on. Others that I feel would be delicious could be kabocha squash or cinderella pumpkins, as some options.

Onions, olive oil and garlic cloves: These ingredients build out the base of the soup! Truly the best three ingredients and can go such a long way for any soup recipe.

Vegetable broth or vegetable stock: Chicken broth works too!

Heavy cream: You can opt to use coconut milk here as well, or even omit all together if you don’t want to have it creamy.

Kosher salt and black pepper

Herbs of choice: Like fresh thyme, sage or even fresh oregano or rosemary!

For the dreamy pumpkin seed sage and basil pesto: We are utilizing the pumpkin seeds here, roasting them and making a pesto for the topping. Mixed with basil, sage, parmesan and garlic. SO good.

Other ingredients you can add: If you’re looking to add more vegetables or have your soup have a stronger orange hue, you can add carrots or sweet potatoes, even butternut squash as well if you want to make this more vegetable forward.

You can also add some spice or make it sweeter by added cinnamon, or nutmeg as well.

Roasted Pumpkin Soup with Pesto

Instructions to make this roasted pumpkin soup recipe

Roast your vegetables

Prep your ingredients and preheat your oven to 400 degrees F. Slice your pumpkin in quarters and then once more in half, roughly chop your onions and cut your garlic head in half. Place all on a rimmed baking sheet with parchment paper. Season with salt, pepper and olive oil. Roast until all the vegetables are fork tender, about 40-50 minutes.

Make your pesto

While your vegetables are roasting, make your pesto. In a food processor, blend basil, pumpkin seeds, fresh sage, shredded parmesan, salt, pepper, garlic cloves while streaming in olive oil. Set aside until ready to serve.

Blend!

Once all your vegetables are ready, peel off the outside skins of the pumpkin and place the flesh in a blender with your onions, and squeeze out your garlic.

*Pour and blend in a high speed blender, or you can use an immersion blender as well.

After all your vegetables are in, add in your broth. Blend until smooth. Finish with your heavy cream, blend again adjusting with salt, pepper and sugar to taste. Adjust with sherry vinegar if you prefer, I like a little bit of acid in my soup to balance everything, but it’s up to you!

Serve in bowls, top with fresh sage leaves and your pesto with a drizzle of oil, cream for garnish and black pepper.

Roasted Pumpkin Soup with Pesto

Tips, Tricks and Substitutions

Is it better to steam or roast pumpkin? I love the deeper flavors when I roast the pumpkin and then blend it, but you can opt to just steam it or place on the stovetop.

What types of pumpkin can I use for this recipe? We are using a sugar pie pumpkin here, I find them to be smaller and easier to handle. BUT, you can use any pumpkin you can get your hands on. Others that I feel would be delicious could be kabocha squash or cinderella pumpkins, as some options.

What goes well with pumpkin soup? I would serve this pumpkin soup with any of our recipes like Sweet Potato and Kale Couscous with Spicy Basil Tahini or our Persimmon & Avocado Salad with a Citrus Vinaigrette.

Can I make this on the stovetop instead of the oven? If you’re looking to make this in a pan, vs. roasting in the oven, you definitely can. Boil, simmer, medium heat,

Roasted Pumpkin Soup with Pesto

Check out the below Fall recipes for more dinner inspiration!

If you do make this Roasted Pumpkin Soup with Pesto recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

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Roasted Pumpkin Soup with Pesto

Watch How To Make This Recipe

YouTube video
Roasted Pumpkin Soup with Pesto

Roasted Pumpkin Soup with Pesto

I love this roasted pumpkin soup with pesto! This roasted pumpkin soup recipe is one of the first dishes I make when it comes Fall. 
5 from 2 votes
Print Pin Rate
Course: Side
Keyword: roasted pumpkin soup
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6

Ingredients

  • 1 large sugar pie pumpkin about 4 cups
  • 1 yellow onions quartered
  • 1 head of garlic cut in half
  • 1/4th cup olive oil
  • 2 cups vegetable broth
  • 1 cup heavy cream
  • salt, pepper, sugar, sherry vinegar to taste

For the pumpkin seed pesto

  • 1 large bundle of basil
  • a few leaves of sage
  • 2 garlic cloves
  • 1/4th cup toasted pumpkin seeds
  • 1/3rd cup grated parmesan adjust with more if you prefer
  • 1/2 cup extra-virgin olive oil
  • kosher salt and pepper to taste

Instructions

  • Roast your vegetables
    Prep your ingredients and preheat your oven to 400 degrees F. Slice your pumpkin in quarters and then once more in half, roughly chop your onions and cut your garlic head in half. Place all on a rimmed baking sheet with parchment paper. Season with salt, pepper and olive oil. Roast until all the vegetables are fork tender, about 40-50 minutes.
  • Make your pesto
    While your vegetables are roasting, make your pesto. In a food processor, blend basil, pumpkin seeds, fresh sage, shredded parmesan, salt, pepper, garlic cloves while streaming in olive oil. Set aside until ready to serve.
  • Blend!
    Once all your vegetables are ready, peel off the outside skins of the pumpkin and place the flesh in a blender with your onions, and squeeze out your garlic.
    *Pour and blend in a high speed blender, or you can use an immersion blender as well.
  • After all your vegetables are in, add in your broth. Blend until smooth. Finish with your heavy cream, blend again adjusting with salt, pepper and sugar to taste. Adjust with sherry vinegar if you prefer, I like a little bit of acid in my soup to balance everything, but it’s up to you!
  • Serve in bowls, top with fresh sage leaves and your pesto with a drizzle of oil, cream for garnish and black pepper.
Tried this recipe?Mention @lindseyeats or tag #lindseyeats!

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