There’s something incredibly comforting about a steaming bowl of roasted pumpkin soup, especially when the weather starts to cool down. This recipe transforms simple ingredients into a rich, velvety soup that’s both nourishing and satisfying. What makes this version special is the roasting process, which brings out the pumpkin’s natural sweetness and adds a wonderful depth of flavor you just can’t get from stovetop cooking alone.
Ingredients
- 2 pounds fresh pumpkin, peeled and cut into 1-inch cubes (sugar pumpkin or butternut squash work great)
- 2 medium onions, quartered
- 4 garlic cloves, peeled
- 2 tablespoons olive oil
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or coconut milk for dairy-free option)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- Pumpkin seeds for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss the pumpkin cubes, onion quarters, and whole garlic cloves with olive oil, salt, and pepper on the prepared baking sheet.
- Roast for 25-30 minutes, or until the pumpkin is tender when pierced with a fork and slightly caramelized at the edges.
- Transfer the roasted vegetables to a large pot. Add the broth and bring to a simmer over medium heat.
- Using an immersion blender, blend until completely smooth. If you don’t have an immersion blender, carefully transfer to a regular blender in batches.
- Stir in the cream, cinnamon, and nutmeg. Simmer for another 5 minutes.
- Taste and adjust seasonings as needed.
- Serve hot, garnished with roasted pumpkin seeds if desired.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Recipe Notes
- Choose a small sugar pumpkin or pie pumpkin for the best flavor. Regular carving pumpkins can be a bit watery and less flavorful.
- For extra smoothness, strain the soup through a fine-mesh sieve after blending.
- The soup will keep in an airtight container in the refrigerator for up to 4 days.
- To freeze, let the soup cool completely and store without the cream. Add the cream after reheating.
- If the soup is too thick, thin it out with additional broth until you reach your desired consistency.
- For a dairy-free version, coconut milk works beautifully and adds a subtle sweetness that complements the pumpkin.
Roasted Pumpkin Soup
A comforting bowl of roasted pumpkin soup, with a rich, velvety texture and enhanced sweetness from roasting the pumpkin.
Ingredients
- 2 pounds fresh pumpkin peeled and cut into 1-inch cubes (sugar pumpkin or butternut squash work great)
- 2 medium onions quartered
- 4 garlic cloves peeled
- 2 tablespoons olive oil
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk for dairy-free option
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- Pumpkin seeds for garnish optional
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss the pumpkin cubes, onion quarters, and whole garlic cloves with olive oil, salt, and pepper on the prepared baking sheet.
- Roast for 25-30 minutes, or until the pumpkin is tender when pierced with a fork and slightly caramelized at the edges.
- Transfer the roasted vegetables to a large pot. Add the broth and bring to a simmer over medium heat.
- Using an immersion blender, blend until completely smooth. If you don't have an immersion blender, carefully transfer to a regular blender in batches.
- Stir in the cream, cinnamon, and nutmeg. Simmer for another 5 minutes.
- Taste and adjust seasonings as needed.
- Serve hot, garnished with roasted pumpkin seeds if desired.