Roasted Pumpkin, Garlic and Onion Soup

Added Oct 9 2017 to Soups
Serves: Makes 6 cups
Bring on Fall with this delicious, comforting, roasted pumpkin soup!
  • Roasted Pumpkin, Garlic and Onion Soup : Laurie Barker Jackman
  • 1 pumpkin pie pumpkin
  • 1 bulb of garlic
  • 1 medium leek (dark green stem removed)
  • 1 onion, quartered
  • 4 cups low sodium vegetable broth
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • Dash cayenne pepper
  • 1 Tbsp maple syrup
  • ¼ cup light cream
Nutritional Information
Nutrition Information for 1 cup
  1. Preheat oven to 400F
  2. Cut pumpkin in half, scoop out the seeds, brush with olive oil, and lay cut side down on a baking pan lined with parchment paper.
  3. Cut the top of the garlic bulb, drizzle with olive oil and add to the baking sheet.  Also add onions, brushed with olive oil as well.
  4. Bake all for 45 minutes.
  5. Once done, scoop out pumpkin into a pot, squeeze out roasted garlic, and add onions.  Add vegetable broth, cinnamon, nutmeg, cayenne pepper and maple syrup.  Bring to a simmer.
  6. With an immersion blender, puree until smooth; stir in light cream and serve!

Laurie's Tip

I’ve said it before and I’ll say it again, I absolutely love soup!  It is one of the reasons I love Fall so much – nothing better than a warm bowl of soup on a crisp day…so comforting to me.  I got the pumpkins to make this soup on the side of the road by my cottage.  We get pumpkins there every year – I love the fact they have an honour system for paying for the pumpkins…something comforting about that too.  What makes this soup is roasting the veg.  It really brings out the sweet flavour.  I  hope you enjoy!

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Who Is Laurie Barker Jackman?

I am super passionate about helping people understand the science of food and making it work for them. I love coming up with healthy and tasty meals for my family and sharing them with you!

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