Description
Easy Roasted Pumpkin Soup is a creamy, cozy fall soup made with caramelized roasted pumpkin, onion, garlic, warm spices, stock, and cream. It makes a comforting autumn lunch, dinner, or holiday starter.
Ingredients
- 1 medium fresh pumpkin (about 2½ pounds)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 cups vegetable or chicken stock
- ½ cup heavy cream
- ½ cup coconut milk, optional dairy-free alternative
- ½ teaspoon fine salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- ½ teaspoon ground nutmeg
- ½ teaspoon smoked paprika
- 1 teaspoon fresh thyme leaves, optional
- 2 tablespoons toasted pumpkin seeds
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon cream or olive oil, for drizzling
- ½ cup croutons, optional
Instructions
1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Peel and halve the pumpkin. Remove the seeds and stringy center, then cut the pumpkin flesh into roughly 1-inch cubes.
3. Spread the pumpkin cubes on the prepared baking sheet. Drizzle with olive oil and season with ½ teaspoon salt and ¼ teaspoon black pepper. Toss well and arrange in a single layer.
4. Roast the pumpkin for 25 to 30 minutes, until tender with caramelized golden-brown edges.
5. Meanwhile, melt the butter in a large soup pot over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent.
6. Add the minced garlic and cook for 30 seconds to 1 minute until fragrant.
7. Add the roasted pumpkin to the pot and pour in 3 cups of vegetable or chicken stock. Bring to a light boil, reduce the heat, and simmer for about 10 minutes.
8. Remove the pot from direct heat. Use an immersion blender to blend until completely smooth and creamy. Add extra stock if you prefer a thinner consistency.
9. Return the soup to low heat. Stir in the heavy cream, nutmeg, and smoked paprika. Season with additional salt and black pepper to taste.
10. Warm gently for 3 to 5 minutes. Ladle into bowls and garnish with toasted pumpkin seeds, fresh parsley or thyme, croutons, and a drizzle of cream or olive oil.
Notes
- For a vegan version, replace the butter with olive oil and use vegetable stock and coconut milk.
- For a thinner soup, gradually stir in additional stock after blending.
- For extra brightness, stir in a small splash of lemon juice before serving.
- Store cooled soup in an airtight container in the refrigerator for 3 to 4 days.
- For freezing, the soup works best when frozen before adding heavy cream. Freeze for up to 2 to 3 months, thaw overnight, reheat gently, and stir in the cream before serving.
- Keep croutons, pumpkin seeds, and fresh herbs separate until serving so they remain crisp and fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
Keywords: Easy Roasted Pumpkin Soup, creamy pumpkin soup, roasted pumpkin soup, fall soup recipe