Savory Roasted Pumpkin Soup

30 Sep

Fall has officially arrived! The season of colorful trees, crunchy leaves, cooler temperatures, and warmer clothes. Let’s not forget, the savory flavors of fall foods and drinks.

If you’re looking for some tasty inspiration, we have a few yummy recipes to kick-start your fall feasting:

Shaved Carrot and Butternut Squash Salad with Sunflower Seeds
Orecchiette with Sausage, Chard, and Parsnips
Yummy Pumpkin Pie Smoothie

Savory Roasted Pumpkin Soup

Pumpkin Soup


2 ¾ pounds sugar pumpkin
1 sweet onion
3 shiitake mushrooms (wiped clean and stemmed)
1 peeled garlic clove
½ cup olive oil
Kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon garlic salt
Fresh ground pepper
5 cups vegetable stock (low-sodium)

Preheat oven to 450 degrees. Cut pumpkin in half and remove seeds and skin. Cut pumpkin into small cubes. Remove skin from onion. Chop onion into large chunks. Wipe shiitake mushrooms clean and remove stems. Peel garlic clove and chop into small pieces.

Place pumpkin, onion, shiitake mushrooms, and garlic into a large bowl. Add 2 teaspoons of kosher salt, garlic powder, onion powder, and garlic salt. Add oil and mix until coated. Spread mixture over a baking sheet in a single layer.

Place in oven and roast for 15 minutes, and then mix the vegetables. Roast for another 15 minutes, or until pumpkin is soft and tender.
Allow your vegetables to cool. Place your cooled vegetables into a heavy duty blender or food processor. Add your vegetable stock and blend until you have a smooth puree.

Pour puree into a medium sauce pan and heat on stove top over medium heat. Season your soup with kosher salt and fresh ground pepper. Serve immediately.

This recipe makes about 4 servings.


Purchase Sugar Pie Pumpkin Seeds
5 g Seed Packet

1/2 lb Bulk Quantity


Purchase Yellow Sweet Spanish Onion Seeds
500 mg Seed Packet

1/4 lb Bulk Quantity

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