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Roasted & Cajun Spiced Pumpkin Soup

20 minutes


4 servings

A great way to welcome colder nights is with this Roasted & Cajun Spiced Pumpkin Soup. Any soup that starts of with roasted vegetables elevates the dish to the next level. This soup is made with Cajun spiced roasted pumpkin, root vegetables, vegetable stock and seasonings. Creamed in a blender, it makes the perfect creamy, healthy, and beautifully seasoned soup. The Cajun spice adds that extra kick. If you love some spice, you will love this recipe.

The soup season

For me, the soup season never really ends. I know some people prepare soups during the “soup season” aka during the winter months, but I love to make a soup just – whenever. One thing I particularly love about Serbian cuisine is the different varieties of soups. We have the ‘supa’ (soup) which is a light soup made with finely chopped vegetables, thin noodles and sometimes small pieces of meat. Then we have the čorba which is a thicker consistency and a little chunkier. I would say that this Roasted & Cajun Spiced Pumpkin Soup falls more under the čorba category than a light soup. My point being that even during warmer months a light soup can be enjoyed as a lighter meal option. During the colder months čorba is more common because it’s chunkier, warm and satisfying. So, the soup season never really ends. Not for me anyway.

About this recipe

I love making pumpkin soup. I would say that every time I make pumpkin soup, I change it up by adding different vegetables or seasonings. So, I never really prepare the same pumpkin soup recipe all the time. This Roasted & Cajun Spiced Pumpkin Soup is made with deliciously roasted pumpkin, root vegetables, vegetable stock and seasonings – turning it into the tastiest pumpkin soup with a spicy kick. Cajun spice adds such delicious flavour to the soup. You may be surprised that this soup has no cream. I generally do not cook soups with cream. All this recipe needs is to be cooked until it reaches a thick consistency and let the blender do the rest.

I have also recently made a veggie packed pumpkin soup over on My Home Collection. You can head over and try their Blender Pumpkin Soup Recipe, it is delicious and packed with healthy vegetables.

Lets make it

Making this Roasted & Cajun Spiced Pumpkin Soup is easy. With a little patience during the roasting process, you can have this soup ready in an hour.

The recipe starts off by roasting the pumpkin in the oven at 180°C with salt, pepper, Cajun seasoning, and sage until it becomes tender. Since roasting takes longer, it’s important to do this first. While the pumpkin is roasting, prepare the remaining vegetables by heating olive oil and garlic in a large saucepan. Add the chopped onions, season with salt, and cook until the onions have softened. Next, add the chopped carrots, parsnip, potatoes, vegetable stock and water. Cook on medium heat until the vegetables have softened.

By the time the pumpkin has roasted, and the remaining vegetables have cooked, it will all be ready to come together. Once the pumpkin has roasted, remove from the oven, and add to the pot with the remaining vegetables. Add the remaining seasonings and cook until the vegetable stock and water has reduced. You want a slightly thick but not entirely dry soup. Once the soup reaches a thick consistency, add the soup into a blender and blend until you reach a creamy consistency. Season to taste, garnish with chili flakes and serve warm.

Looking for more?

If you are looking for more ideas, try one of the recipes below:

Gnocchi with Capsicum, Tomato & Broccolini

Serbian Baked Beans / Prebranac

Serbian Grašak / Pea Stew

I hope that you enjoy making and eating this Roasted & Cajun Spiced Pumpkin Soup. If you do make this delicious soup, leave a comment, and let me know how it turns out for you. If you get a moment, please leave this recipe a rating or tag me over on Instagram.



Adjust Servings
half of one pumpkin (mine was 500g)
2tbsp olive oil (for roasting)
salt & pepper to season
1tsp Cajun spice
1tsp dried sage
2tbsp olive oil
4cloves garlic, thinly sliced
2 yellow onions, chopped
3 large carrots, diced
1 parsnip, diced
3 medium potatoes, chopped
500ml vegetable stock
500ml water
1/2tsp sage
1/2tsp Cajun spice
salt & pepper to taste
chili flakes to garnish


The pumpkin
Preheat your oven to 180°C. Chop the pumpkin into even sized chunks, place on a baking tray lined with baking paper. Coat the pumpkin with olive oil and season with salt, pepper, Cajun spice, and sage. Bake in the oven for 45 minutes or until tender.
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The soup
In a large saucepan, heat olive oil & garlic. Add the chopped yellow onions, a pinch of salt and cook until the onions have softened. Next, add the chopped carrots, parsnip, potatoes, vegetable stock, water, and seasonings. Cook on medium heat until the vegetables have softened.
Once the pumpkin has roasted, add it to the pot, stir, and cook until some of the liquid has reduced.
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Place the soup into a blender, and blend until smooth. Transfer back to the pot. Taste, and add salt and pepper as needed. If the soup is thick, add some water to loosen it. Or if the soup is not thick enough, cook a little longer to reduce it to your desired consistency.
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Ladle into bowls and garnish with some chili flakes. Enjoy!
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