Go Back

Savory Roasted Pumpkin and Vegetable Bisque

Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 55 minutes
Author Kristen | Ella Claire & Co.


  • 1 pie pumpkin
  • 3 medium potatoes peeled
  • 3 carrots peeled
  • 2 medium yellow onions
  • Raw pumpkin seeds
  • salt
  • 1 tsp. pepper
  • 1/2 Cup olive oil
  • 6 Cups Water
  • 2 Tbs “Better Than Bullion” chicken flavored
  • 1 Cup heavy cream


  1. Preheat your oven to 420 degrees. Cut your pumpkin in half and scrape out the guts.I saved my pumpkin seeds to roast for a snack later. Then slice your pumpkin into big chunks, leaving on the skin. I used approximately 3 1/4 pounds of pumpkin.
  2. Next, chop up the rest of your veggies {onion, potato, carrots} into big chunks.
  3. Place pumpkin, onions, carrots, and potatoes on a greased cookie sheet and drizzle with 1/2 cup of Olive oil. Cover with foil and pop in your 420 degree oven for about 25 minutes. Remove foil and bake for an additional 20 minutes or until all veggies are tender and soft. They should be browned, but not black. This roasting part gives them such a great flavor.
  4. While veggies are roasting in the oven, grab a greased cookie sheet and spread your raw pumpkin seeds out for roasting. Spray a bit of the cooking spray on them and sprinkle with salt. These raw pumpkin seeds are different than the seeds we got out of our pumpkin. I buy them in bulk at our local grocery store.
  5. When all veggies are tender, remove from the oven and set aside. Pop your seeds in the oven for 2 minutes. Remove from oven, stir around, and pop back in the oven for an additional 2 minutes. Watch them carefully as they burn very easily. You want them to look like this picture below.
  6. Remove from the oven and set aside.
  7. On the stove in a large soup pot, begin to boil 6 cups of water. Mix in 2 Tbls. of “Better than Bullion.” BTB can be a bit expensive, but I buy mine at Costco and it is much cheaper than other stores. It also lasts a long time and adds such a delicious, savory flavor to soups.
  8. Stir the roasted veggies into the broth, removing the pumpkin from its skins. Discard skins and bring broth and veggies to a boil again.
  9. Remove pot from heat and puree to desired consistency. Some people like theirs to be very smooth, but I prefer a little more texture. I use this hand-held blender thing, but you can also use a regular blender in small portions before you bring it to a boil again if it can handle the heat of the soup. BE CAREFUL!
  10. Add 1 cup of heavy cream and 1 tsp. ground black pepper, mixing well. Salt to taste.
  11. Serve immediately in soup bowls. Top with a little extra splash of cream and the roasted raw pumpkin seeds. Serve with a good, crusty bread.