How to make Roasted Pumpkin Soup -

Red pumpkin is a very healthy vegetable being rich in vitamins, minerals and antioxidants. And all these nutrients are so good for growing children as also adults

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Red pumpkin, Olive oil (ऑलिव आइल)

Cuisine : Fusion

Course : Soups

For more recipes related to Roasted Pumpkin Soup checkout Red Pumpkin Soup, Pumpkin And Walnut Soup. You can also find more Soups recipes like Peas and Pumpkin Soup Mixed Vegetable Soup Chicken Spinach Soup Mixed Vegetables Soup

Roasted Pumpkin Soup

Roasted Pumpkin Soup Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 11-15 minutes

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Roasted Pumpkin Soup Recipe

  • Red pumpkin , seeded and cut into thick slices 400 grams

  • Olive oil 3 tablespoons

  • Sea salt to taste

  • Black peppercorns 6-8

  • Star anise 2-3

  • Leek , chopped 2 inches

  • Onion , sliced 1 medium

  • Cinnamon 2 inches

  • Smoked paprika 2 teaspoons

  • Brown sugar 2 teaspoons

  • Balsamic vinegar 1 tablespoon

  • Fresh thyme 4-5 sprigs

  • Fresh rosemary 2-3 sprigs

  • Brown bread slices 2-3

  • Vegetable stock 3 cups

  • Fresh cream 1 tablespoon

  • Pumpkin seeds to garnish


Step 1

Preheat oven to 160º C.

Step 2

Grease a baking tray with 2 tbsps of olive oil, spread the pumpkin slices on it, add sea salt, black peppercorns, star anise, leeks, onion and cinnamon.

Step 3

Sprinkle smoked paprika on top, add brown sugar, balsamic vinegar, thyme and rosemary. Place the tray in the preheated oven and bake for 1 hour.

Step 4

Trim the edges of the brown bread slices and cut into small cubes. Spread the bread cubes on another baking tray, drizzle remaining olive oil, toss well and place the tray in the preheated oven and toast for 10 minutes.

Step 5

Insert a toothpick through the pumpkin slices to check if they are done. Remove the tray from the oven, peel the pumpkin and chop roughly.

Step 6

Transfer the roasted pumpkin into a mixer jar, add 1 cup vegetable stock and blend into a smooth puree.

Step 7

Heat a deep non-stick pan, add the pumpkin puree, remaining stock and mix well. Bring the mixture to a boil.

Step 8

Add fresh cream and mix well and remove the pan from heat.

Step 9

Pour the soup into a jug and then gently into a thermos flask. Garnish with some pumpkin seeds and cover the flask.

Step 10

Pack the baked croutons in an airtight container to serve with soup.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.