Why You’ll Love This Recipe

This pumpkin soup is simple, wholesome, and deeply flavorful thanks to roasting the vegetables before blending. It’s naturally low-carb, making it perfect for keto or paleo lifestyles, but it’s so delicious that everyone will love it. The bone broth makes it hearty and nutrient-rich, while the optional cream adds an extra layer of silkiness. It’s an easy recipe for a cozy fall or winter meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 medium Hokkaido pumpkin
• 1 whole garlic bulb
• 4 medium shallot onions
• 1 tablespoon extra virgin olive oil
• 1 teaspoon turmeric
• 1 branch of rosemary
• 2 cups homemade bone broth
• 1 tablespoon cream (optional)

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cut the Hokkaido pumpkin in half, remove the seeds, and slice into wedges. Place on the baking sheet.
3. Slice off the top of the garlic bulb to expose the cloves, and add it to the tray along with the shallots (unpeeled). Drizzle everything with olive oil and season lightly with salt and pepper.
4. Roast for 35–40 minutes, until the pumpkin is tender and caramelized, and the garlic is soft.
5. Remove from the oven. Squeeze the roasted garlic cloves from their skins and peel the shallots.
6. Transfer the roasted pumpkin, garlic, and shallots to a blender. Add turmeric, rosemary, and bone broth. Blend until smooth and creamy.
7. Pour into a pot and warm over medium heat. Stir in cream if using. Adjust seasoning to taste.
8. Serve hot, garnished with a drizzle of olive oil or fresh herbs if desired.

Servings and timing

This recipe serves 4 people.
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes

Variations

• Use coconut milk instead of cream for a dairy-free, slightly sweet variation.
• Add a pinch of chili flakes or cayenne for heat.
• Blend in roasted carrots or cauliflower for extra flavor.
• Substitute vegetable broth for bone broth to make it vegetarian.
• Top with toasted pumpkin seeds for crunch.

Storage/Reheating

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally, or microwave in short intervals. This soup also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Do I need to peel Hokkaido pumpkin?

No, the skin becomes soft when cooked and blends smoothly into the soup.

Can I use canned pumpkin instead?

Yes, though roasting fresh pumpkin gives deeper flavor. Use about 2 cups of canned pumpkin puree.

What if I don’t have bone broth?

You can substitute chicken or vegetable broth.

Can I make this soup vegan?

Yes, use vegetable broth and omit the cream or replace it with coconut milk.

How can I make it spicier?

Add cayenne pepper, chili flakes, or a pinch of curry powder.

Can I roast the pumpkin seeds for garnish?

Yes, clean and season the seeds, then roast them for a crunchy topping.

Can I use another type of pumpkin?

Yes, butternut squash, kabocha, or sugar pumpkin are excellent alternatives.

How do I make the soup creamier?

Add more cream or coconut milk, or blend in a small boiled potato.

Can I prepare this soup ahead of time?

Yes, it keeps well in the fridge and reheats beautifully.

What can I serve with pumpkin soup?

It pairs well with crusty bread, a green salad, or roasted meat for a complete meal.

Conclusion

Roasted Low Carb Pumpkin Soup is a simple yet flavorful recipe that highlights the natural sweetness of pumpkin and the richness of bone broth. With its velvety texture, aromatic spices, and nourishing ingredients, this soup is perfect for cozy evenings and makes a healthy addition to any fall or winter menu.

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