Roasted Pumpkin Soup


Delicious Pumpkin Soup Recipe: Your Answer To Glowing Skin

October 16, 2018 By

Autumn is finally here!

Which means it’s time to start paying extra attention to your skin.

The transition from the summer heat to chilly weather in the fall, can be pretty rough on your skin — so don’t forget to use your moisturizer!

But the change in temperature may not be your biggest concern this season…

Fall favorites, like pies, muffins and pumpkin spiced lattes are doing a lot more damage than you think.


They’re loaded with sugar that destroys your skin by weakening collagen and decreasing elasticity.

Sugar molecules attach themselves to collagen fibers, making them lose their strength and flexibility…

Making wrinkles and sagging worse than age-related damage alone.

But I know it isn’t easy resisting your favorite seasonal treats, so I wanted to share a recipe for my favorite pumpkin soup.

It boosts your collagen, gives you a healthy glow, and tastes delicious!


But before I share the recipe, I want to tell you about the amazing benefits of pumpkin…

Turns out, this bright orange squash is a seasonal superfood — it’s packed with nutrients that do wonders for your skin.

For starters, they’re high in Vitamin C, which is essential for healthy skin. Vitamin C boosts collagen production, and helps improve skin tone and elasticity.

This winter squash is also high in Vitamin A, the nutrient responsible for that bright orange color. Your skin needs Vitamin A to produce new cells and tissue, keeping it healthy and glowing.

And pumpkin is full of minerals, including Potassium, Magnesium, and Zinc. These minerals help lower blood pressure, increase brain function, and promote heart health.

But don’t forget the pumpkin seeds…

They’re full of fatty acids such as Omega-3, which support heart and liver health. Add them to salads for an extra crunch or enjoy them on their own as a snack.

There are many reasons to take full advantage of pumpkin this season, and there are even more ways to enjoy it.

But if you’re looking for an alternative to sugary treats, this pumpkin soup recipe is loaded with flavor and actually boosts collagen.

Roasted Pumpkin Soup


Pumpkin Soup Ingredients

  • 1 4lb Sugar Pie pumpkin
  • 4 tbsp of olive oil
  • 1 large yellow onion, chopped
  • 5 garlic cloves, minced
  • ½ tsp sea salt
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • freshly ground black pepper
  • 4 cups (32 ounces) vegetable broth
  • ½ cup full fat coconut milk
  • 2 tbsp maple syrup or honey
  • dash of cayenne (optional)
  • ¼ cup of pumpkin seeds




  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. Using a sharp knife, cut off the top of the sugar pumpkin, then cut in half. Use a spoon to scoop out the seeds and strings. (set the seeds aside for roasting later, see below)
  3. With a fork, pierce the outside of each half 3-5 times. Brush the flesh with 1 tbsp of oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 10 minutes, then peel away the skin and set pumpkin aside.
  4.  In a large saucepan over medium heat, add the remaining 3 tablespoons, onion and garlic. Cook for 2-3 minutes or until translucent.Add the remaining ingredients, including the pumpkin and bring to a simmer.
  5. Transfer soup mixture to a blender to puree the soup. Place a towel over the top of the lid to avoid any accidents. Pour mixture back into pot.
  6. Continue to cook over medium-low heat for 5-10 minutes. Taste and adjust seasonings as needed.
  7. Top with roasted pumpkin seeds and a dash of cayenne.
  8. Enjoy!

quartered pumpkin

Pumpkin Halves with olive oil

caramelized onions

Pot of Soup


Roasted Pumpkin Seeds


  1. Under running water, rinse the flesh off the pumpkin seeds, then pat dry with a paper towel.
  2. Toss the seeds with a little olive oil, a sprinkle of salt, and any other seasonings you like! (I toss mine in 1tbsp brown sugar, ½ tsp sea salt, ⅛ cayenne, and ⅛ black pepper)
  3. Line a small, rimmed baking sheet with parchment paper and arrange the pumpkin seeds in a single layer.
  4. Roast for 13 to 16 minutes, until the seeds are fragrant and toasty.

To switch up the toppings on this soup, try adding bacon, fresh parmesan, or jalapeno slices for an extra kick!

P.S. Pumpkin can also be used topically. Before roasting, set a piece of pumpkin aside for a simple DIY face mask!  For a brightening and smoothing face mask, mix 2 tablespoons of fresh pumpkin puree with 2 teaspoons of raw honey. Apply a thin layer to your face, and let sit for 15 minutes before rinsing. You’ll get all the skin-nourishing benefits of pumpkin, as well as the antimicrobial and skin-softening properties from honey!

I’d love to hear how you used pumpkin this season. Don’t be afraid to get creative, and if you like what you made, feel free to share it in the comments below. Enjoyed this recipe? Don’t forget to share! 

Share with your friends!

pumpkin soup skincare fall autumn