Hearty Fall Pumpkin with Salmon Soup Recipe
Thick, creamy, and full of flavor. This Roasted Pumpkin with Salmon Soup is packed with caramelized vegetables, tender salmon, smoked paprika, and a drizzle of balsamic reduction.
It is a perfect comfort meal for cold weather.
Looking for more recipes like this?
How is this recipe different?
- We roasted the veggies – for a caramelized depth and natural sweetness you won’t get from boiling alone.
- We finished with a drizzle of balsamic – and a squeeze of lemon juice to balance the flavors.
- We added red bell pepper – to deepen the smokiness.
Key Ingredients and Substitutions
Pumpkin – naturally sweet, creamy, and satisfying. I love using sugar pie pumpkin, kabocha, or red kuri for their rich flavor and smooth texture. Butternut squash works beautifully, too. Avoid carving pumpkins, they’re too watery and bland for soups.
Salmon fillet – adds a tender, buttery richness that balances the sweetness of the roasted veggies. I used skinless fillet, roasted until just flaky and golden. You can use trout or arctic char for a similar mild flavor, or skip the fish entirely and go vegetarian. Roasted chickpeas or white beans make a great swap for texture and protein.
Red Bell Pepper – roasted with the pumpkin, brings a gentle sweetness and a hint of smokiness that rounds out the soup. It also deepens the color into a beautiful golden orange. Try roasted orange or yellow peppers for a milder flavor, or jarred roasted red peppers if you’re short on time.
Other ingredients: onion, garlic cloves, fresh thyme, fish broth (can also use vegetable broth or chicken stock), cream (half-and-half, or Greek yogurt), Dijon mustard
Seasonings: smoked paprika, coriander, salt, black pepper, balsamic vinegar,
Equipment you will need
- Large pot or Dutch oven
- Baking sheet
- Parchment paper
- Wooden spoon or silicone spatula
- Cutting board + sharp knife
- Measuring cups and spoons
- Immersion blender or traditional blender
- Ladle
Top Tips
Roast for flavor – roasting the pumpkin, onion, red bell pepper and garlic deepens the soup’s flavor and adds a subtle caramel sweetness.
Smooth base – for an ultra-creamy texture, blend the roasted vegetables until completely smooth.
Let it rest – after roasting, let the salmon rest few minutes before flaking into the soup to preserve juiciness and flavor.
Prep ahead – roast the pumpkin base a day in advance to save time.
Recipe step-by-step
- Preheat oven to 400°F (200°C). Arrange the cut-up pumpkin, red pepper halves, onion quarters, garlic cloves, thyme sprigs, olive oil, salt, and pepper on a baking sheet. Roast 30–40 minutes, until the pumpkin is tender, the onions are golden, and the red pepper skin is blistered.
- Remove thyme stems.
- Peel the red pepper skin if desired, and scoop the pumpkin flesh.
- Squeeze roasted garlic from skins
- Transfer all roasted vegetables to a blender or food processor. Blend with about 1 cup of stock until smooth.
- Pour the purée into a large soup pot or Dutch oven. Stir in remaining stock, smoked paprika, coriander, cream, and Dijon mustard. Simmer gently for 5–10 minutes. Taste and adjust seasoning.
- Line a baking sheet with parchment paper. Season salmon with olive oil, salt, pepper, smoked paprika, and optional thyme. Roast at 400°F (200°C) for 12–15 minutes, until just cooked through and slightly golden. Let it rest for a few minutes, then break it into chunks.
- Add roasted salmon chunks to the soup at the end, or place on top of each bowl for presentation.
- Stir in lemon juice and optional balsamic vinegar. Taste and adjust seasoning.
- Ladle soup into bowls. Top with fresh dill or thyme, drizzle with balsamic reduction, swirl in sour cream or Greek yogurt, and sprinkle smoked paprika or, for extra heat, chili pepper. Serve with lemon wedges.
Best ways to enjoy
– with crusty bread
– with a swirl of cream
– paired with a simple salad
You may also like:
Storage instructions, reheating
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: The soup base (without salmon) freezes beautifully for up to 3 months. If you plan to freeze it, skip adding the salmon until reheating.
Reheating: Warm gently on the stove over low to medium heat until steaming hot. If it thickens too much in the fridge, add a splash of stock, milk, or water to loosen it up.
Avoid boiling: Especially once the salmon is in. Keep it to a gentle heat so the fish stays tender and flaky.
Finishing touch: Revive the flavors with a squeeze of fresh lemon or a tiny drizzle of balsamic before serving.
Hearty Fall Pumpkin Soup with Salmon Recipe
Equipment
- Dutch oven
- wooden spoon or spatula
- cutting board & sharp knife
- baking sheet
- parchment paper
- measuring cups and spoons
- immersion blender
Ingredients
For the roasted base:
- 3 cups pumpkin cut into cubes or sliced (sugar pie, kabocha, or butternut)
- 1 onion peeled and quartered
- 1 red bell pepper halved, seeded
- 4 garlic cloves in skin
- 2 tablespoons olive oil
- 3 sprigs fresh thyme
- Salt & pepper
For the soup:
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- 4 cups vegetable or fish stock or chicken
- ½ cup cream half-and-half, or Greek yogurt
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice plus extra wedges for serving
- 12 oz fresh salmon fillet skin removed
Optional finishing touches:
- 1 tablespoon balsamic vinegar or drizzle of balsamic reduction
- smoked paprika for sprinkling
- Crème fraîche or a dollop of Greek yogurt
Instructions
- Preheat oven to 400°F (200°C). Arrange the cut up pumpkin, red pepper halves, onion quarters, garlic cloves, thyme sprigs, olive oil, salt, and pepper on a baking sheet. Roast 30–40 minutes, until the pumpkin is tender, onions golden, and red pepper skin blistered.
- Remove thyme stems.
- Peel the red pepper skin if desired (optional for a silkier soup). Scoop the pumpkin flesh.
- Squeeze roasted garlic from skins
- Transfer all roasted vegetables to a blender or food processor. Blend with about 1 cup of stock until smooth.
- Pour the purée into a large soup pot or Dutch oven. Stir in remaining stock, smoked paprika, coriander, cream, and Dijon mustard. Simmer gently for 5–10 minutes. Taste and adjust seasoning.
- Line a baking sheet with parchment paper. Season salmon with olive oil, salt, pepper, smoked paprika, and optional thyme. Roast at 400°F (200°C) for 12–15 minutes, until just cooked through and slightly golden. Let rest a few minutes, then break into chunks.
- Add roasted salmon chunks to the soup at the end, or place on top of each bowl for presentation.
- Stir in lemon juice and optional balsamic vinegar. Taste and adjust seasoning.
- Ladle into bowls. Top with fresh herbs, drizzle with balsamic reduction, swirl in crème fraîche or Greek yogurt, and sprinkle smoked paprika if desired. Serve with lemon wedges.
Notes
Nutrition
Did you make this recipe?
Tag me @sylwiavaclavekphotography or tag me using #myomnikitchen so I can see your creations! You can also leave a comment below!
Conclusion
Don’t let soup season pass without making this Roasted Pumpkin with Salmon Soup. The roasted vegetables provide layers of flavor, while the salmon adds healthy protein.
FAQ
Can I use canned pumpkin?
Yes! Canned pumpkin works fine if you don’t want to roast fresh pumpkin. For extra flavor, you could roast the onion and garlic before blending with the canned pumpkin.
What types of pumpkin or squash are best?
Sugar pie pumpkin, kabocha, red kuri, or butternut squash all work well. Avoid carving pumpkins; they’re watery and bland.
Can I make this soup vegetarian or vegan?
Absolutely! Skip the salmon and use vegetable stock. Swap cream for coconut milk or cashew cream. Top with roasted chickpeas or toasted pumpkin seeds for protein and texture.
Can I use smoked salmon instead of roasted salmon?
You can, but add it at the very end as a garnish to avoid over-salting and overpowering the soup’s flavors. Check out this Smoked Salmon Recipe.
Can I substitute mustard?
Dijon gives the soup a subtle tang, but whole-grain mustard or even a teaspoon of mild mustard powder works. Skip it entirely if you prefer a softer flavor, but consider balancing with a touch more lemon.
Can I add other vegetables?
Sure! Roasted carrots, parsnips, or celery root complement the pumpkin nicely. Blend them with the pumpkin or leave in small chunks for texture.
How do I make the soup extra creamy?
Blend thoroughly until smooth, or use an immersion blender right in the pot. A swirl of cream, Greek yogurt, or crème fraîche just before serving also makes it luxuriously silky.
Hungry for more? Check out the latest posts from My Omni Kitchen.
- Best Spiced Persimmon Olive Oil Cake Recipe
- Cranberry Sauce with Orange Thumbprint Cookies Recipe
- Easy Cranberry Sauce With Orange Loaf Cake Recipe
- Easy Cranberry Sauce with Roasted Pear Galette Recipe
- Hearty Fall Pumpkin with Salmon Soup Recipe
