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Recipe for Pumpkin - Roasted Pumpkin Soup

Updated on August 16, 2012

Roasted Pumpkin Soup - Tasty or Not?

5 stars from 1 rating of Pumpkin Soup Recipe
Bowl of hot pumpkin soup
Bowl of hot pumpkin soup | Source

A Little Bit of History of the ‘Humble’ Pumpkin Soup

The pumpkin soup we eat today has its origins in Haiti.

In the late 1700s-early 1800s Haiti had been ruled under French Colonials and Haitians were only permitted a bland bread soup. A rich soup of pumpkin, beef stock and vegetables was not on the menu in Haiti for the native population.

However, 1 January 1804 saw Haitians celebrating their independence by creating this then unique soup.

The Colonists believed that the Haitians were unable to collaborate on anything, so the Pumpkin Soup was created to celebrate their freedom and was a ‘symbol of unity in the face of adversity.’

Today, variations of the Pumpkin Soup are enjoyed all around the world. It is also still served among family and friends in Haiti in remembrance of their freedom bid, and success.

Cook Time

Prep time: 15 min
Cook time: 2 hours 30 min
Ready in: 2 hours 45 min
Yields: Six people
Main ingredients for this pumpkin soup recipe
Main ingredients for this pumpkin soup recipe | Source


  • half medium pumpkin
  • 2 medium onions
  • 4 cloves garlic
  • 2 teaspoons curry powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 4 tablespoons olive oil
  • 600mls water, (or 600mls chicken stock and 2 cubes chicken stock)
  • 4 cubes chicken stock
  • 220gm tin whole peeled tomatoes
  • 1 cup sour cream
  • salt and pepper, (to taste)
  • half cup finely chopped celery, (optional)
Roasting pumpkin pieces
Roasting pumpkin pieces | Source

Method for Cooking your Roasted Pumpkin Soup

  1. Cut pumpkin into 8 even sized pieces. Rub with 1tbsp oil and bake at 200deg for approx. 30 minutes till semi-cooked. Cool and place to one side.
  2. In a large saucepan placed the finely chopped onions with remaining oil and sauté till clear. Add 4 cloves of crushed garlic and sauté till soft.
  3. Add spices (curry powder, cumin and coriander) and stir.
  4. Add roasted pumpkin, and stir to mix.
  5. Add can of whole peeled tomatoes.
  6. Add 4 stock cubes and 600mls of water (or stock and 2 stock cubes) and bring to boil. Reduce heat and simmer, stirring occasionally for 40 minutes taking care that the soup does not catch on the bottom of the pot.
  7. Place soup in blender (or use stick blender) and blend to smooth consistency.
  8. Return to low heat and cook for a further ten minutes, seasoning with salt and pepper to taste.
  9. Just before serving, stir in cup of sour cream. (Do not boil soup after adding as soup will separate) Add optional celery and serve. (Or serve and sprinkle finely chopped celery on top)
  10. Serving suggestion: Very tasty and filling eaten with fresh hot buttered bread or bread rolls, especially on a cold winter's night. Bon appetit!

Thanks for Stopping By... Please Feel Free to Leave any Comments

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    • Johanna Baker profile image

      Johanna Mary Elisabeth Baker 5 years ago from Christchurch, New Zealand

      Hi Sally, this is just made with a regular pumpkin but if you like a particular pumpkin for it's flavor it's bound to be that much nicer for you...hope you enjoy your soup!

    • SallyTX profile image

      Sally Branche 5 years ago from Only In Texas!

      Well, this just sounds delicious! Is this regular pumpkin, pie pumpkin or calabaza (fairy tale) pumpkin? I just love the fairy tale pumpkin. It's tasty prepared as a vegetable. Voted up and awesome! ;D

    • teaches12345 profile image

      Dianna Mendez 5 years ago

      I love pumpkin soup. I haven't had it for quite awhile and your post has reminded me it's time. Thanks for sharing this wonderful recipe. Very nicely done.

    • phdast7 profile image

      Theresa Ast 5 years ago from Atlanta, Georgia

      Sounds wonderful. I will have to try this. MY family on my father;s side is from Poland and they do lots of hot fruit soups in the winter. For many years now I have served a slightly sweet cinnamon and nutmeg Pumpkin Soup with a dollop of sour cream on top when the weather turns cold. We love it. Great Recipe. :) Sharing.

    • Johanna Baker profile image

      Johanna Mary Elisabeth Baker 5 years ago from Christchurch, New Zealand

      Derdriu, consulting with my chef-fie hubby - if this was for an evening meal or on a lazy Saturday afternoon, then something like a Gewürztraminer or a light ale, if beer's your preference, would be lovely and will compliment the soup's earthy flavors.

    • profile image

      Derdriu 5 years ago

      Johanna Baker, It's interesting to have the cultural background to pumpkin soup. It's a nice recipe, in which I like the interactions between your ingredients. Also, I much appreciate the serving suggestions. But what do you recommend for drinks?

      Respectfully, and with many thanks for sharing, Derdriu

    • savingkathy profile image

      Kathy Sima 5 years ago from Ontario, Canada

      This soup recipe sounds delicious! I will have to give it a try in the fall.

    • Johanna Baker profile image

      Johanna Mary Elisabeth Baker 5 years ago from Christchurch, New Zealand

      Snowdrops, thanks for your vote...please feel free to rate this recipe... it IS yummy, isn't it?

    • snowdrops profile image

      snowdrops 5 years ago from The Second Star to the Right

      This is so yummy!!!

    • profile image

      kelleyward 5 years ago

      Yum! This looks delcious! Thank you for sharing this! Kelley

    • Johanna Baker profile image

      Johanna Mary Elisabeth Baker 5 years ago from Christchurch, New Zealand

      You are very welcome...I hope you enjoy it.

    • vespawoolf profile image

      vespawoolf 5 years ago from Peru, South America

      I love pumpkin soup, and we have an abundance of pumpkins here in Peru. I'm going to try your recipe next time I make soup...thank you!