Creamy Roasted Pumpkin Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://recipeswithria.com/creamy-roasted-pumpkin-soup-recipe/
