As a busy mom, finding meals that are quick, nutritious, and loved by the whole family can sometimes feel like a challenge. That's why I'm excited to share one of our household favorites – a delicious, seasonal roasted pumpkin soup that even my veggie-averse daughter can't resist! This recipe is simple, packed with nutrients, and perfect for cozy autumn days. Bonus: it only takes a little prep and most of the work is done by the oven.
Why You'll Love This Recipe
Time-Saver: The oven does most of the work, giving you a moment to take care of other things.
Family-Friendly: Even picky eaters love this soup! My daughter, who usually avoids vegetables, always asks for seconds.
Versatile: You can easily add carrots or other root veggies to the mix if you have them on hand.
Ingredients You’ll Need:
1 medium-sized Hokkaido pumpkin (no need to peel!)
3 medium-sized potatoes
3 garlic cloves, minced
Olive oil
Salt, pepper, and thyme (to taste)
1 liter of vegetable broth
Coconut cream or crème fraîche (optional)
Pumpkin seeds and pumpkin seed oil for garnish
How to Make Roasted Pumpkin Soup:
1. Preheat the Oven
Set your oven to 180°C (350°F) with top and bottom heat.
2. Prep the Veggies
Cut the Hokkaido pumpkin into thumb-sized pieces. (No peeling necessary!)
Peel and chop three medium-sized potatoes into similarly sized pieces.
If you'd like to add carrots for extra sweetness and nutrients, feel free to cut them into thumb-sized pieces too.
3. Marinate the Vegetables
In a small bowl, prepare a simple marinade:
2-3 tablespoons of olive oil
Minced garlic
Salt, pepper, and thyme to taste
Pour the marinade over the pumpkin and potatoes (and carrots, if using). Mix well so everything is coated evenly.
4. Roast the Veggies
Place the marinated veggies in an ovenproof dish and pop them into the preheated oven for around 25 minutes, or until they are soft and slightly caramelized. This roasting step adds incredible flavor to the soup.
5. Simmer the Soup
Transfer the roasted veggies to a large pot and add 1 liter of vegetable broth. Let the mixture simmer on low heat for about 10-15 minutes to allow the flavors to meld together.
6. Blend It Up
Use a hand blender to puree the soup until smooth. If you prefer a creamier texture, stir in some coconut cream or crème fraîche.
7. Garnish and Serve
Ladle the soup into bowls and top with a sprinkle of pumpkin seeds and a drizzle of pumpkin seed oil for a finishing touch.
8. Enjoy!
Serve the soup with some crusty bread on the side, and you've got a wholesome, comforting meal for the whole family.
Picky Eater Approved!
Even though my daughter is not usually a fan of vegetables, she LOVES this soup. The sweet, roasted pumpkin and potatoes make it taste comforting and familiar, while the creamy texture is a big hit. Adding carrots can give the soup a natural sweetness that kids often enjoy!
This roasted pumpkin soup is the perfect solution for those busy evenings when you want something warm, healthy, and satisfying for your family. It’s a one-pot wonder that’ll make everyone – even the picky eaters – come back for more. Give it a try, and let me know if your family loves it as much as mine does!
Happy cooking!
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