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  • Roasted Pumpkin Soup


Ready in 2 hours

Serves 4 people

134 calories 


  • 1 small pumpkin (approx. 1kg), halved and seeded

  • 1 tbsp butter

  • 1 cup onion, coarsely chopped

  • ½ tsp pumpkin pie spice

  • 1 small apple cored and coarsely chopped

  • 4 cups vegetable stock

  • Black pepper, and pumpkin seeds for garnishing (optional)


  1. Place pumpkin halves, flesh side down, on a greased baking pan and roast in a preheated 425F oven until soft (about 1 hour). 

  2. When pumpkin is almost done roasting, melt butter in a large pot over medium heat. 

  3. Add onion, sprinkle in pie spice and cover with lid. Reduce heat to low and sweat onions for about 10 minutes. Onions should be soft and translucent. 

  4. Add in apple and stock. Increase heat and bring soup to a simmer, cooking for 10 minutes. 

  5. Scoop flesh from roasted pumpkin into the soup pot and simmer for an additional 10 minutes. 

  6. Remove soup from heat and allow to cool slightly. 

  7. Puree in a blender or food processor until very smooth. 

  8. Season with black pepper to taste. Serve in warmed bowls garnished pumpkin seeds.

NOTES: Find this recipe in the Fall 2012 Green Sward!


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