Roasted Pumpkin and Root Vegetable Soup Recipe featured on Wisconsin Homemaker

Roasted Pumpkin Soup with Root Vegetables Recipe

This easy Roasted Pumpkin Soup with Root Vegetable Recipe uses fresh roasted pumpkin, winter root vegetables and a coriander seed oil garnish that makes a memorable meal for your family.
Course Soups
Cuisine American
Keyword fall soup, pumpkin, pumpkin recipe, pumpkin soup, squash soup, winter squash
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 215kcal
Author Deborah L Melian


  • 2 small baking pumpkins
  • 1 onion halved
  • 5 carrots
  • 4 cups chicken stock
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1/2 tsp cardamon
  • 1 cup water
  • 3 tbsp olive oil extra virgin
  • 1/4 cup orange juice
  • 1 piece orange peel no white pith
  • 1 tbsp whole coriander seeds
  • 2 tbsp Crème Fraîche
  • 1/2 tsp salt
  • Salt and Pepper to taste


For the Pumpkin Soup

  • Preheat oven to 375 degrees F.
  • Cut off the top of each pumpkin and remove the seeds with a spoon.
  • Place on a cookie sheet.
  • Cut onion in half and add this, cut side down on the cookie sheet.
  • Place carrots on cookie sheet, too.
  • Place in oven.
  • Roast until you can easily pierce the side of the pumpkin with a knife. Approximately, 50-60 minutes.
  • Remove from oven and let cook for about 10 minutes, so as it can be easily handled.
  • Scoop out the flesh of the pumpkin and place in food processor.
  • Add 2 cups of chicken stock to the pumpkin pulp.
  • Process and pulse until pumpkin is smooth.
  • Add one cup of chicken broth.
  • Add roasted onion halves and carrots. Again, pulse and process until mixture is smooth.
  • Remove from processor bowl and place in large soup pan or dutch oven.
  • Place on stovetop and heat on medium heat.
  • Add the rest of the chicken broth, water, orange juice, spices, and orange peel.
  • Heat at light simmer for approximately 10 minutes.
  • While you are heating the soup, prepare the Coriander Oil garnish.

For the Coriander Oil Garnish

  • Take the coriander seeds and crush them carefully in a mortar and pestle.
  • In a small frying pan, place the two Tablespoons of extra virgin olive oil and crushed coriander seeds.
  • Heat through but make sure the seeds become golden. Once this happens, remove from heat and set aside.

For the Crème Fraîche Garnish

  • In a bowl, place two large tablespoons of Crème Fraîche
  • Add salt and water.
  • Stir well until smooth.
  • Set aside until ready to assemble dish.

Assemble the Soup

  • Once the soup has heated through, remove the orange peel.
  • Use a hand blender to finish pureeing the soup.
  • Add water, only if necessary, to adjust to the thickness of the soup as you like it.
  • Remove it from the stovetop.
  • Pour into bowls.
  • Add a swirl of heated coriander oil, and in the center, a dollop of Crème Fraîche.
  • Serve and enjoy!


Serving: 1serving | Calories: 215kcal | Carbohydrates: 33g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 352mg | Potassium: 1461mg | Fiber: 3g | Sugar: 14g | Vitamin A: 35355IU | Vitamin C: 41mg | Calcium: 105mg | Iron: 3.5mg