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Sweet and Smoky Roasted Pumpkin Soup

Sweet and Smoky Roasted Pumpkin Soup


  • 6 cups cubed pumpkin
  • 1 yellow onion, chopped
  • 3 - 4 cloves garlic, crushed
  • 2 tablespoons softened butter
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 2 bay leaves
  • 2 cups low-sodium chicken broth
  • 1 teaspoon ground ancho chili pepper
  • 1 dash freshly ground black pepper
  • 1 dash salt
  • 6 toasted pecans, for garnish (optional)


  1. Preheat oven to 350 degrees.
  2. Place pumpkin, onion, and garlic in a large metal bowl. In a small bowl, mix butter, olive oil, and maple syrup. Pour mixture over pumpkin cubes and mix well. Place pumpkin flat on a baking pan, using a plastic spatula to ensure all liquid transfers from the bowl to the pan. Tear bay leaves into 4 pieces each and place between pumpkin cubes. Roast for 30 minutes until pumpkin cubes are softened.
  3. Pour cold chicken broth into a blender and add cooked pumpkin, again using a plastic spatula to ensure all liquid is transferred. Blend to desired consistency.
  4. Transfer soup to a pot on the stove and heat to a simmer over low heat. Stir in chili pepper, and pepper and salt to taste. When thickened to desired texture, serve topped with pecans, if desired.


  • Recipe provided by Season with Spice

Nutrition Information

Per serving: 303 kcal cal., 19 g fat (7 g sat. fat), 33 g carb., 3 g fiber, 7 g pro., 118 mg calcium, 4 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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