Name: Roasted Pumpkin Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American / Comfort Food
Ingredients: 2 ¾ lb sugar pumpkin (or butternut squash), peeled, seeded, and cut into 2‑inch pieces; 1 onion, quartered; 1 garlic clove (whole); ½ cup olive oil; Coarse salt and freshly ground pepper; 5 cups low‑sodium vegetable broth; Optional garnishes: toasted pepitas, fresh herbs (parsley or cilantro), dollop of coconut cream or sour cream

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Short description

A rich and velvety soup featuring roasted pumpkin with savory aromatics and warming spices. It’s a hearty, flavorful bowl that’s perfect for fall dinners—or any cozy occasion.

Why You’ll Love This Recipe

Deep, roasted pumpkin flavor developed through caramelization
Naturally creamy from the pumpkin—no heavy cream needed unless desired
Vibrant, comforting spices like cinnamon or nutmeg enhance the natural sweetness
One-pot or oven-roasted options for flexibility and ease
Great for meal prep, entertaining, or batch cooking with effortless reheating

Roasted Pumpkin Soup

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

- 2 ¾ lb sugar pumpkin (or butternut squash), peeled, seeded, and cut into 2‑inch pieces
- 1 onion, quartered
- 1 garlic clove (whole)
- ½ cup olive oil
- Coarse salt and freshly ground pepper
- 5 cups low‑sodium vegetable broth
- Optional garnishes: toasted pepitas, fresh herbs (parsley or cilantro), dollop of coconut cream or sour cream

Directions

Roasting method (recommended): Preheat oven to 425 °F (220 °C). Toss pumpkin cubes (plus optional apple or carrot) with olive oil, salt, and pepper. Spread on a baking sheet and roast until tender and caramelized, about 35–45 minutes.
In a large soup pot, melt butter or heat olive oil over medium heat. Sauté chopped onion until soft (about 5–8 minutes). Add garlic and cook briefly until fragrant.
Add the roasted pumpkin (and any roasted add-ins), broth, and optional spices. Bring to a simmer and cook for about 10–15 minutes to let the flavors meld.
Remove whole spices if used, then blend the soup until smooth using an immersion blender or a countertop blender (in batches).
Stir in heavy cream or coconut milk if you’re using it, adjusting for desired creaminess.
Season to taste, then ladle into bowls and garnish with pumpkin seeds, fresh herbs, or a swirl of cream or yogurt.

Servings and timing

Servings: About 4–6 servings
Prep time: 10 minutes
Roasting time: 35–45 minutes
Simmering time: 10–15 minutes
Total time: Approximately 55–70 minutes depending on roasting duration

Variations

Vegan: Use olive oil and plant-based broth; coconut milk works beautifully for added smoothness.
Spiced version: Add curry powder, cumin, or smoked paprika for a modern twist.
Extra sweetness: Roast an apple, carrot, or sweet potato alongside the pumpkin.
Slow Cooker or Instant Pot: Combine all ingredients and cook for ultimate hands-off convenience.
Extra richness: Stir in a touch of cream cheese, crème fraîche, or Greek yogurt before serving.
Herb-forward: Garnish with crispy sage, thyme leaves, or chopped chives for herbal brightness.

Storage/Reheating

Refrigerate: Store in an airtight container for up to 5 days.
Reheat: Warm gently on the stovetop or in the microwave. Thin with broth if it thickens.
Freeze: Cool completely before freezing in airtight containers—it will keep for up to 3 months. Thaw in the fridge before reheating; whisk or stir to restore creaminess.

FAQs

1. Do I need to peel the pumpkin before roasting?

Yes—it ensures a smooth, velvety texture. Roasted skins can become stringy.

2. Can I skip roasting and cook raw pumpkin directly?

You can, but roasting adds depth, caramelization, and sweetness that enhance flavor.

3. How do I make it dairy-free?

Use olive oil instead of butter and stir in coconut milk or omit cream entirely.

4. What’s the best way to blend the soup?

An immersion blender is easy and safe; if using a countertop blender, work in small batches and vent the lid slightly to release steam.

5. What spices pair well with pumpkin soup?

Cinnamon, nutmeg, ginger, and a pinch of allspice offer warmth, while curry or cumin add savory depth.

6. Can I make it ahead of time?

Absolutely. Flavors deepen when chilled and reheated the next day—just stir well before serving.

7. What’s a great garnish?

Try toasted pumpkin seeds, a swirl of yogurt or cream, fresh herbs, or a sprinkle of smoked paprika.

8. Can I freeze it with cream already added?

Yes—but if you want the best texture, add dairy after thawing and reheating, as cream can separate during freezing.

9. How can I adjust thickness?

Thin it with more broth, or reduce longer on the stovetop for thicker consistency.

10. Is there a good substitute for pumpkin?

Yes—winter squash varieties like butternut or kabocha work well, though flavor and sweetness may vary slightly.

Conclusion

Roasted Pumpkin Soup is a comforting, flavor-packed bowl that’s as nourishing as it is delicious. Roasting the pumpkin brings out its natural sweetness and richness, while simple aromatic additions elevate it to a satisfying meal starter or cozy dinner centerpiece. Whether you prefer it classic, creamy, spiced, or herby, this soup is wonderfully adaptable and always a crowd-pleaser.