Easy Roasted Pumpkin Pie Soup You'll Devour
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Easy Roasted Pumpkin Pie Soup You'll Devour

Spiced Pumpkin Pie Soup is so easy to make and delicious. It taste like pumpkin pie in soup form! Vegan and gluten free too!
Course Soup
Cuisine American
Keyword spiced pumpkin pie soup
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings
Author Joanne Schweitzer


  • 8 cups peeled, cubed pumpkin 1 1/2 inches pieces
  • 1/4 cup brown sugar
  • 1 tbsp pumpkin pie spice or 1 tsp ground cinnamon, 1/2 tsp ground nutmeg,  1/2 tsp ground ginger and 1/4 tsp ground cloves or allspice
  • 3 cups vegetable broth
  • cooking spray


  • First, preheat oven to 400F.
  • Next, in a large roasting pan lined with foil for easy clean up, spray it with cooking spray. Spread out the cubed peeled pumpkin. Top with all of the seasonings. Roast in oven for 55 minutes or until you can pierce pumpkin with a fork.
  • Then, put the roasted pumpkin in a stainless steel large sauce pan/pot on medium heat. Add vegetable broth. Using a handheld blender, Begin blending the pumpkin until smooth and heated through.


What Kind of Pumpkin is Best to Make Pumpkin Soup?

Many pumpkin varieties are good for pumpkin pie. The HEB pumpkin variety is what I used in this recipe. Jarrahdale and sugar pumpkins are good too.
However, the big orange Jack-O-Lantern pumpkins are edible but, not the best for making pumpkin puree. They tend to be watery with overgrown seeds. 


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg