Smoky Roasted Butternut Squash Soup Recipe

These roasted pumpkin pancakes started as a weekend experiment when I had leftover roasted pumpkin from dinner and didn’t want to see it go to waste. I love pumpkin pancakes, but using roasted pumpkin instead of canned gives them a deeper, more natural flavor that feels less sweet and more balanced. These are the kind of pancakes I make on slow mornings, usually with coffee brewing and no real rush to be anywhere.

Behind the Recipe

I’ve always preferred roasting pumpkin for savory dishes, but one morning I decided to blend it into pancake batter instead of reaching for a can. The roasted pumpkin added a subtle caramelized flavor and made the pancakes feel a little heartier. After a few tweaks to the spice balance, this version became my go-to whenever pumpkins are in season.

Recipe Origin or Trivia

Pumpkin pancakes are especially popular in North America during fall, but roasting pumpkin before baking or cooking is a technique borrowed from more traditional preparations, where squash was cooked fresh rather than canned.

Why You’ll Love This Recipe

• Deeper pumpkin flavor: Roasting adds richness you don’t get from canned puree
• Soft, fluffy texture: Balanced moisture from the roasted pumpkin
• Not overly sweet: Lets the pumpkin and spices shine
• Seasonal comfort: Perfect for fall mornings
• Freezer-friendly: Easy to reheat later
• Simple ingredients: Nothing complicated
• Versatile toppings: Sweet or lightly savory both work

Chef’s Pro Tips for Perfect Results

• Roast pumpkin until tender: It should mash easily
• Drain excess moisture: Prevents dense pancakes
• Don’t overmix: Keeps pancakes light
• Cook on medium heat: Prevents burning before cooking through

Kitchen Tools You’ll Need

1. Baking sheet: For roasting pumpkin
2. Blender or food processor: To puree roasted pumpkin
3. Mixing bowls: One for wet, one for dry
4. Whisk: For smooth batter
5. Skillet or griddle: For cooking pancakes
6. Spatula: For flipping

Ingredients in This Recipe

1. Fresh pumpkin: Roasted and pureed for natural sweetness
2. Olive oil or melted butter: Adds richness to the batter
3. All-purpose flour: Provides structure
4. Baking powder: Helps pancakes rise
5. Ground cinnamon: Warm, familiar spice
6. Ground nutmeg: Adds subtle depth
7. Salt: Balances sweetness
8. Milk: Keeps batter smooth
9. Eggs: Bind the batter and add fluffiness
10. Maple syrup or brown sugar: Light sweetness
11. Vanilla extract: Rounds out the flavor

Ingredient Substitutions

• Fresh pumpkin → canned pumpkin: Use unsweetened puree
• Milk → plant-based milk: Almond or oat milk works well
• Butter → coconut oil: For dairy-free pancakes
• All-purpose flour → whole wheat flour: Slightly denser but hearty

Ingredient Spotlight

• Roasted pumpkin: Adds natural sweetness, color, and moisture
• Warm spices: Enhance pumpkin without overpowering

Smoky Roasted Butternut Squash Soup

This soup is made by roasting chunks of butternut squash until caramelized and tender, then blending them into a smooth, velvety purée. The addition of smoked paprika adds depth and a subtle smoky flavor, resulting in a rich, comforting dish with a vibrant orange hue and silky texture.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Soup

Cuisine: International

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• Fresh pumpkin: Roasted and pureed for natural sweetness
• Olive oil or melted butter: Adds richness to the batter
• All-purpose flour: Provides structure
• Baking powder: Helps pancakes rise
• Ground cinnamon: Warm familiar spice
• Ground nutmeg: Adds subtle depth
• Salt: Balances sweetness
• Milk: Keeps batter smooth
• Eggs: Bind the batter and add fluffiness
• Maple syrup or brown sugar: Light sweetness
• Vanilla extract: Rounds out the flavor

Equipment

• Baking sheet: For roasting pumpkin
• Blender or food processor: To puree roasted pumpkin
• Mixing bowls: One for wet, one for dry
• Whisk: For smooth batter
• Skillet or griddle: For cooking pancakes
• Spatula: For flipping

Method

 

1. Roast the pumpkin: Roast until soft and lightly caramelized
2. Puree: Blend roasted pumpkin until smooth
3. Mix dry ingredients: Flour, baking powder, spices, and salt
4. Mix wet ingredients: Pumpkin puree, eggs, milk, butter, sweetener, vanilla
5. Combine gently: Stir wet into dry just until mixed
6. Heat skillet: Lightly grease and warm over medium heat
7. Cook pancakes: Pour batter, cook until bubbles form, flip and finish

Notes

For a richer flavor, add a splash of roasted garlic oil before serving. If the soup is too thick, thin it with a bit more vegetable broth or water. Enjoy this vibrant, smoky soup with crusty bread or a side salad.

You can also try out other recipes

Mulled Simmering Pot Recipe

Roasted Pumpkin Pancakes Recipe

Texture & Flavor Secrets

• Roasted squash: Prevents watery pumpkin flavor
• Balanced spices: Support rather than dominate
• Gentle mixing: Keeps pancakes fluffy

Cooking Tips & Tricks

• Let batter rest: 5–10 minutes improves texture
• Test first pancake: Adjust heat if needed
• Keep warm: Hold cooked pancakes in a low oven

What to Avoid

• Overmixing batter: Leads to dense pancakes
• High heat: Causes uneven cooking
• Too much pumpkin: Can make pancakes heavy

Nutrition Facts (Approximate per serving)

• Calories: 290
• Protein: 9g
• Fat: 10g
• Carbohydrates: 42g
• Sugar: 10g
• Fiber: 4g

Preparation Time

• Prep: 20 minutes
• Cook: 20 minutes
• Total: About 40 minutes

Make-Ahead and Storage Tips

• Refrigerate: Store cooked pancakes up to 3 days
• Freeze: Freeze in layers for up to 2 months
• Reheat: Warm in toaster or skillet

How to Serve This Dish

• Classic: Maple syrup and butter
• Lightly sweet: Yogurt and fruit
• Cozy: Apple compote or cinnamon honey

Creative Leftover Transformations

• Pancake sandwiches: Spread with nut butter
• Pumpkin French toast: Dip leftover pancakes in egg and griddle
• Breakfast stacks: Layer with yogurt and fruit

Additional Tips

• Use sugar pumpkin: Sweeter and less watery
• Season carefully: Pumpkin shines with restraint
• Taste batter: Adjust spice before cooking

Make It a Showstopper

• Stack tall: Dust with powdered sugar
• Add crunch: Sprinkle toasted nuts
• Finish with syrup drizzle: Let it slowly run down the sides

Variations to Try

• Chocolate chip pumpkin pancakes: Fold in chocolate chips
• Spiced chai version: Add cardamom and ginger
• Gluten-free: Use a 1:1 gluten-free flour
• Savory pumpkin pancakes: Reduce sugar and add herbs
• Protein boost: Add Greek yogurt to the batter

FAQ’s

1. Can I use canned pumpkin?: Yes, just choose unsweetened
2. Do I need to peel the pumpkin?: Yes, before roasting
3. Can I make the batter ahead?: Up to 24 hours refrigerated
4. Why are my pancakes dense?: Likely overmixed batter
5. Can I make them dairy-free?: Yes with plant milk and oil
6. Do they freeze well?: Very well
7. Can I add nuts?: Yes, fold them into the batter
8. How thick should the batter be?: Thick but pourable
9. Can I use a blender?: Yes, for the wet ingredients
10. Are these kid-friendly?: Yes, mild and lightly sweet

Himani Jawa

Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.