Roasted Pumpkin Soup with Foraged Walnuts

pumpkin soup with toasted walnuts

Delicious, rich, roasted pumpkin soup with foraged walnuts. This soup is healthy, filling, and perfect for a cold autumn evening.

This soup is extra delicate because the pumpkin, onion, and potatoes are roasted in the oven. This makes for a really delicious pumpkin soup! The icing on the cake is the sweet and salty foraged walnuts as a topping. They are toasted in the pan with honey and sprinkled with a pinch of good sea salt.

The pumpkin soup with honey-toasted walnuts can be served as an appetizer or as a main course.


honey toasted walnuts

Roasted pumpkin soup with honey toasted walnuts sprinkled with sea salt

Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Course Dinner
Servings 4 people


Pumpkin soup

  • 1 kilogram (2.2 Ib) edible pumpkin, seeded and cut into slices
  • 1 onion, in wedges
  • 4 cloves garlic
  • 3 potatoes, in quarters
  • 1 fresh red chili
  • 2 tablespoons olive oil
  • 1.5 liter (6 1/3 cups) vegetable broth
  • 2 tablespoon lemon juice
  • 1.5 deciliter (5/8 cup) heavy cream
  • 1 teaspoon freshly ground nutmeg
  • Salt
  • Freshly ground pepper

Walnut topping

  • 100 grams (3.5 oz) walnuts kernels
  • 1.5 tablespoons honey
  • Sea salt


Roast the vegetables

  • Preheat the oven to 225 degrees Celcius (430 degrees Fahrenheit).
  • Place the pumpkin slices, onion wedges, cloves of garlic, potatoes in quarters, and the whole fresh red chili on a baking tray covered with parchment paper.
  • Brush the vegetables with olive oil and roast them in the oven for about 40 minutes until tender.
  • Meanwhile, make the walnut topping.

Walnut topping

  • Toast the walnuts on a medium-hot, dry pan for 5 minutes. Add honey and toast for another 1-2 minutes until golden.
  • Place the toasted walnuts on parchment paper and sprinkle with sea salt. Let cool down.

Pumpkin soup

  • Take out the roasted vegetables and let them cool until you can touch them without burning yourself.
  • Cut off the skin of the pumpkin and cut all vegetables in smaller pieces. Take away the seeds from the chili if you do not like the soup too spicy.
  • Heat up 1 tablespoon of olive oil in a large cooks pot and add all the roasted vegetables, lemon juice, and vegetable broth.
  • Let simmer for 10 minutes.
  • Blend the soup till smooth consistency.
  • Add heavy cream and season with nutmeg, salt, and pepper.

Serve the dish

  • Cut the toasted walnuts into smaller pieces and serve as topping on the pumpkin soup.
Keyword autumn, pumpkin, soup, walnuts
pumpkin in slices on parchment paper

If you want to learn more about common wild edibles to forage, take a look at this article:

Forage 21 Common Wild Edibles By Season – Foraging All-year-round


  1. Nordic Forest Foods Reply

    Hi there! Do you have any comments or questions related to this roasted pumpkin soup recipe? In that case, I would love to hear from you.

    Best wishes,
    Nordic Forest Foods

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