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Roast Pumpkin Soup With Cumin

Creamy pumpkin soup with roasted notes, with hints of cumin, is the best winter warming soup. It is healthy as well. It s a classical recipe but I will reveal a few tips and tricks on how to make the best pumpkin soup with just the standard ingredients.


I am sure at some point in life, everyone has made pumpkin soup because its simple, easy and most of all it just feels like a big hug in a bowl.

What can I add to pumpkin soup for flavour?

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Now there are many ways to do pumpkin soup and I have done them all, but the best way to extract the best flavour is to roast the pumpkin,

what happens when you roast pumpkin is that, the pumpkin will evaporate all the moisture and bring out the natural sweetness of the pumpkin. This will also bring out mild roast notes. so if anyone asks what’s the secret behind the best pumpkin soup, it is the roasting process. you can also just cook the pumpkin in the pan, but this will not allow the pumpkin to develop its flavour naturally.

Next secret is onion and garlic. Now for me, they are two ingredients that I cannot live without. these humble vegetables can do wonders to any dish. but always remember, even the onion and garlic need to be cooked in the pan properly and made soft in order for its flavour to be extracted.

How do I spice up bland pumpkin soup?

There is nothing that can be added, it’s all in the way you cook it. unfortunately, there is no shortcut to this recipe. Just salt, pepper and correct cooking technique will give the most flavoursome pumpkin soup.

Now there are so many recipes out there with so much of variations that you can do to this pumpkin soup. This is one of the recipes that I believe needs to be kept as it is, don’t get me wrong but I am the queen of fusion and dolling up recipes, but sometimes some classics should be just kept as it is, and the pumpkin soup is one of them.

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The first time I made pumpkin soup was for my practical exam in my hotel school in Sri Lanka, my dad stresses out a lot when I have cooking exams. Naturally, because he is the best chef in Sri Lanka so can you imagine the reputation that I had to keep? hahahhahah my family ate pumpkin soup every single night straight for 2 weeks, I kid you not, my father made me do this until I got it right. so I can assure you I am very well trained to make a good bloody pumpkin soup

What Goes Well With Pumpkin?

There is no other combination better than pumpkin and cumin and that’s exactly what I have added to my soup, this spice will give a such a good flavour and take your pumpkin soup to the next level.
Don’t forget to make some bread to mop up every last drop of the pumpkin soup try my focaccia bread recipe, if you are feeling to have something cheesy then try my cheesy bread to go with it.

How to make pumpkin soup from scratch?

Pumpkin needs to be roasted first, then onion and garlic need to be sauteed well and add in the roasted pumpkin, then top up with water, now you can use stock, but to be honest, after extracting enough flavour from the onion, garlic and pumpkin, just water will be sufficient, then the most critical part is adding cream and cook for at least 1 minute because the cream needs to absorb into the pumpkin to give it that creamy taste. I also finish it off with a tablespoon of butter, just for that extra buttery flavour.

Can I use Milk instead of cream?

Yes, if you use milk, then add in butter as this will give that extra creaminess

Can I use canned pumpkin

yes, you can use canned pumpkin but it would not give you the best final flavour. But if you wish to use it, just replace fresh pumpkin in the recipe and skip the roasting part and directly add them to the sauteed onions and garlic

What can I do if my soup is too thick?

Add in water to make the soup thinner as desired consistency is achieved.

What do I do if my pumpkin soup is watery (thin)?

Leave it on low fire until it is reduced to a thick consistency.

You can also check other dinner recipes

Watch How to make roast pumpkin soup

Step by Step recipe how to make roast pumpkin soup


Roast Pumpkin Soup With Cumin

Roasted pumpkin with hints of cumin
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Calories: 335kcal

Servings: 2 People


  • Oven
  • Blender
  • Stove


  • 2 tbsp Oil Canola, Vegetable, Olive oil
  • 1 Onion Brown sliced
  • 2 Garlic cloves Thinly sliced
  • 1/4 Pumpkin Cubes
  • 1/2 tsp Cumin seeds
  • 70 g Cream Cooking, thicken
  • 50 g Water or Vegetable stocks
  • 1 tsp Butter Unsalted or salted
  • Salt & Pepper To taste


  • Preheat oven to 180C
  • In a lined baking tray, place the cut pumpkin, season with salt, pepper and olive oil
  • Roast the pumpkin for 30-35 mins
  • Heat a pan with oil on medium heat
  • Add the onion, garlic, cumin seeds and cook until soft and lightly brown
  • Then add the roasted pumpkin and cook for further 1 minute
  • Add water and cook for a further 2 minutes, finally add cream and cook for 1 minute.
  • Blend the soup in a blender until well blended and smooth
  • Add the soup back into the pot and check the thickness if it is too thick, then adjust it with a bit of water and finally finish off with butter and simmer on low fire for 1 minute until the butter has melted. Adjust seasoning
  • Serve warm



Calories: 335kcal | Carbohydrates: 18g | Protein: 3g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 36mg | Potassium: 706mg | Fiber: 2g | Sugar: 7g | Vitamin A: 15057IU | Vitamin C: 21mg | Calcium: 82mg | Iron: 2mg
Nutrition Facts
Roast Pumpkin Soup With Cumin
Amount Per Serving
Calories 335 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 13g
Cholesterol 53mg18%
Sodium 36mg2%
Potassium 706mg20%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 7g8%
Protein 3g6%
Vitamin A 15057IU301%
Vitamin C 21mg25%
Calcium 82mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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