Roasted Vegetable Soup with Herb Dumplings

80 min cook time
10 min prep time
Soups, Snacks
Preperation Time:
10 mins
Cooking Time:
80 mins


For The Soup

1 medium pumpkin (orange disco variety)
3 carrots
1 small radish
1 sweet potato
2 leeks, white and light green parts only
1 onion
4 cloves garlic, unpeeled
Olive oil
Paprika powder (optional)
7 cups vegetable stock
1 bay leaf

For The Dumplings

1 cup flour
2 teaspoons baking powder
Salt, to taste
2 tablespoons chilled butter, cut into small pieces
1/2 teaspoon dried oregano
1 tablespoon finely chopped parsley or 1 teaspoon dried parsley
1 tablespoon finely chopped thyme or 1 teaspoon dried thyme
1/2 cup milk


Preparation Of Soup

Preheat oven to 400°Fahrenheit.

Peel and chop the pumpkin, carrots, radish, and sweet potato into 1-inch chunks. Cut the leeks into chunks. Peel and quarter the onion. Leave the garlic cloves unpeeled. Toss with a little olive oil to coat along with enough salt, pepper and a pinch of paprika powder (if desired). Spread the vegetables evenly on a baking sheet and roast until tender, 25 to 35 minutes approximately. (oven times may vary) Squeeze the soft, roasted garlic out from it’s skin.

Puree the vegetables in a blender, adding vegetable stock as necessary to achieve a smooth consistency. Transfer the puree to a large pot along with the remaining vegetable stock and the bay leaf. Season to taste, bring to a boil, and then simmer for at least 10 minutes.

Preparation Of Dumplings

Meanwhile, prepare the dumplings. Whisk together the flour, baking powder, and salt. Add the butter and rub with your fingers or a fork until the mixture resembles fine bread crumbs. Stir in the herbs. Add milk and stir until combined well.

Drop tablespoonfuls of the dough into the simmering soup. Cover the pot and simmer for about 10 minutes or until the dumplings are cooked through.

Serve the soup hot or warm with breads or just pour over plain rice and enjoy.

This delicious Roasted Vegetable Soup with Herb Dumplings is a creamy and dairy-free, soup with roasted vegetables like sweet potatoes, radish, carrots etc…and contains tasty dumplings for added texture. Roasting the vegetables amplifies and deepens their flavors. Pureed with vegetable stock, they form a velvety, comforting soup.

Even without the dumplings, the soup makes a lovely lunch or dinner. However, the dumplings brings another dimension of texture and herby flavor to the soup.

This wholesome soup is so flavorful that it is sure to make an appearance on your meal table quite often.

Nutrition Facts
Serving Size 1 Serving
Per Serving% Daily Value*
Calories 1454
Calories from Fat 427
Total Fat 47.5g73%
Saturated Fat 20.2g101%
Cholesterol 71mg24%
Sodium 8144mg339%
Potassium 4113mg118%
Carbohydrates 236.6g79%
Dietary Fiber 34.4g138%
Sugars 55.7g
Protein 36.6g
Vitamin A 2000% · Vitamin C 183%
Calcium 113% · Iron 151%