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Oven roasted veggie soup served in a dark bowl on a blue plate with crème fraîche and pepitas

OVEN ROASTED VEGGIE SOUP

Roasted pumpkin, potatoes, tomato, and bell pepper blended into a smooth, cozy soup, finished with crème fraîche, cheese, and pepitas.
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Prep Time 15 minutes
Cook Time 35 minutes
chill time 0 minutes
Total Time 50 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 190
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

For the soup
  • 300 g 10.6 oz red pumpkin, peeled and cut into chunks
  • 1 tomato cut into wedges
  • 2 potatoes peeled and cut into chunks
  • 1 red bell pepper seeded and cut into chunks
  • 1 onion cut into wedges
  • Garlic about 3 cloves or 1 small head
  • 1 tbsp 20 ml
  • 3 1/4 cups water 750 ml
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Grated cheese to taste
Decorations (optional)
  • Crème fraîche
  • Grated cheese
  • Pepitas

Equipment

  • Rimmed baking sheet
  • Parchment paper
  • Chef’s knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Blender (or immersion blender)
  • Medium pot
  • Ladle

Method
 

  1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
  2. Prep the vegetables: peel and cut the red pumpkin and potatoes into chunks. Cut the tomato into wedges, chop the red bell pepper, and cut the onion into wedges. Keep the garlic whole (or use peeled cloves).
  3. Spread the pumpkin, potato, tomato, bell pepper, onion, and garlic on the prepared sheet pan. Drizzle with olive oil and season with salt and black pepper. Toss lightly to coat.
  4. Roast for 25–35 minutes, or until the vegetables are tender and lightly browned on the edges.
  5. Transfer roasted vegetables to a blender. Add the water and blend until very smooth (work in batches if needed).
  6. Pour the blended soup into a pot over medium heat. Stir in grated cheese if using. Warm, stirring, until hot and creamy. Taste and adjust seasoning.
  7. Simmer gently for 2–3 minutes, then turn off the heat.
  8. Serve hot and top with crème fraîche, grated cheese, and pepitas.

Nutrition

Calories: 190kcalCarbohydrates: 32gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 8mgSodium: 420mgPotassium: 820mgFiber: 5gSugar: 6gVitamin A: 17000IUVitamin C: 55mgCalcium: 90mgIron: 2mg

Video

Notes

Roast until you see browned edges for the best flavor. For a richer soup, replace some or all of the water with vegetable or chicken broth. For a thicker soup, start with less water and add more while warming. Crème fraîche can be swapped with sour cream or plain Greek yogurt (add after heat is off). Butternut squash works well instead of red pumpkin.

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