Hot, cozy, nutritious and very very delicious is this very easy pumpkin soup made with baked vegetables.

Pumpkin, cherry tomatoes or carrots, onion and garlic are baked in the oven and then blended in a blender with a few other ingredients. This velvety pumpkin soup has a slightly sweet flavor and goes perfectly with warm toasted bread or croutons.

You can replace the cherry tomatoes with carrots. Therefore, instead of using 400 gr. cherry tomatoes, you can add 3-4 carrots to your recipe.

If you are vegan, you can replace the yogurt with coconut milk (from a can).

If you like this recipe, you can also try one of the following:

Light Mushroom Soup

Carrot Soup with Mushrooms

Vegan Oven Baked Soup | 211 Calories

The best vegan potato-leek soup with 343 calories

Of course you can also take it to the office with some homemade croutons and enjoy it during your break. To make the croutons, you simply cut 1-2 slices of bread into bites, brush them with a little olive oil, add salt, pepper, oregano, chili, smoked paprika and bake for 10-15 minutes in the oven until they become crispy.

Oven Baked Pumpkin Soup

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2
Calories 214
Easy, quick and very tasty. This soup is perfect for the coming cold weather.


  • 1 tbsp olive oil
  • 1 onion cut in 4
  • 2-3 garlic clove
  • 1/2 small pumpkin
  • 400 gr. cherry tomatoes
  • salt
  • 1/4 tsp cinnamon
  • 1/2 cup yogurt
  • 1 cup water or vegetable broth


  • If your pumpkin is frozen, put it directly in a baking tray and bake it for 10 minutes at 180C. Take the pan out of the oven and add the cherry tomatoes, onion and garlic, olive oil and salt and bake for another 15-20 minutes.
  • If the pumpkin is not frozen, bake it all together for 25-30 minutes.
  • Remove from the oven and add to the blender along with the yogurt, hot water or vegetable stock and cinnamon. Beat and divide into plates.
Calories: 214kcal
Course: Soup
Cuisine: American
Keyword: soup


Calories: 214kcal

Did you make the recipe too?

Upload a photo on Instagram and tag me (@emilyvagia) so I can see it too or send me a photo on Facebook. here.

Write A Comment

Recipe Rating