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–+ servings
piece of baked salmon, soup in a serving bowl, glass with water

Hearty Fall Pumpkin Soup with Salmon Recipe

Sylwia Vaclavek
Thick, creamy, and full of flavor. This Roasted Pumpkin with Salmon Soup is made with roasted vegetables, tender salmon, and lots of smoked paprika.
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Prep Time 15 minutes
Cook Time 15 minutes
Roasting 40 minutes
Total Time 1 hour 10 minutes
Course Soup
Cuisine American
Servings 4
Calories 346 kcal

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

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.

Nutrition

Serving: 1bowlCalories: 346kcalCarbohydrates: 16gProtein: 20gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 1004mgPotassium: 881mgFiber: 2gSugar: 8gVitamin A: 9594IUVitamin C: 52mgCalcium: 69mgIron: 2mg
Keyword pumpkin, pumpkin soup, salmon
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