Creamy Roasted Pumpkin Soup Recipe

Introduction

This roasted pumpkin soup is a warm, comforting dish perfect for chilly days. Its natural sweetness and smoky flavor come from roasting the pumpkin, making it a flavorful and nutritious meal.

Ingredients

• 4 cups pumpkin, peeled and chopped
• 1 large onion, chopped
• 4 cups vegetable or chicken broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Toss the chopped pumpkin and onion with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for about 30 minutes until tender and slightly caramelized.
2. Step 2: Transfer the roasted pumpkin and onions to a blender. Add the broth and spices, then blend until smooth.
3. Step 3: Pour the blended mixture into a pot and heat over medium heat. Simmer gently for 10 minutes to allow flavors to combine, stirring occasionally.
4. Step 4: Taste and adjust seasoning if needed. Serve warm, optionally garnished with a drizzle of cream or fresh herbs.

Tips & Variations

• For a creamier texture, add a splash of coconut milk or heavy cream before serving.
• Try adding a pinch of cayenne pepper for a subtle spicy kick.
• Swap out the vegetable broth for chicken broth to boost savory depth.
• Roast garlic along with the pumpkin for added richness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it becomes too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh?

Yes, canned pumpkin can be used as a convenient substitute. Adjust the amount of broth to achieve your desired soup consistency.

What spices pair well with pumpkin soup?

Cinnamon, nutmeg, and a touch of ginger work beautifully to enhance pumpkin’s natural sweetness, but you can also experiment with cumin or curry powder for a different flavor profile.

Creamy Roasted Pumpkin Soup Recipe

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★★★★★

4.9 from 62 reviews

This comforting Roasted Pumpkin Soup combines the natural sweetness of roasted pumpkin with aromatic onions and warm spices, creating a creamy and flavorful dish that’s perfect for cozy evenings. Roasting deepens the pumpkin’s flavor, while simmering the blended mixture with broth enhances its smooth texture and comforting warmth.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium pumpkin (about 3 pounds), peeled, seeded, and cut into chunks
• 1 large onion, chopped

Liquids & Broth

• 4 cups vegetable broth or chicken broth

Spices & Seasoning

• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Roast the pumpkin: Preheat oven to 400°F (200°C). Toss the pumpkin chunks with 1 tablespoon of olive oil, salt, and pepper, and spread them evenly on a baking sheet. Roast for 35-40 minutes until tender and caramelized, turning once halfway through.
2. Sauté the onions: While the pumpkin roasts, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onions and cook for 5-7 minutes until soft and translucent.
3. Blend pumpkin and broth: Once pumpkin pieces are cool enough to handle, transfer them to a blender along with the sautéed onions and broth. Blend until smooth and creamy.
4. Simmer the soup: Pour the blended mixture back into the pot. Add cinnamon, nutmeg, and adjust salt and pepper to taste. Heat over medium-low heat for 10-15 minutes, stirring occasionally, until the soup is warmed through and flavors meld.
5. Serve: Ladle the soup into bowls, optionally garnish with a drizzle of cream or roasted pumpkin seeds, and serve hot.

Notes

• You can substitute pumpkin with butternut squash for a similar texture and flavor.
• For a richer soup, add a splash of cream or coconut milk before serving.
• Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
• Adjust the spices according to your preference, adding a pinch of cayenne for heat if desired.

Keywords: Roasted Pumpkin Soup, Fall Soup, Creamy Pumpkin Soup, Vegetarian Soup, Comfort Food