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Roasted Pumpkin Soup

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Roasted Pumpkin Soup is a creamy, comforting dish made by blending roasted pumpkin with savory aromatics and warm spices. It’s perfect for fall and winter meals, offering rich flavor and nourishing warmth in every spoonful.

Ingredients

  • 1 medium sugar or pie pumpkin (about 2–3 lbs)
  • 2 tbsp olive oil (divided)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 medium carrot, chopped (optional)
  • 4 cups vegetable or chicken broth
  • 1/4 tsp ground cinnamon or nutmeg (optional)
  • 1/2 cup heavy cream or coconut milk (optional)
  • Salt and black pepper to taste
  • Fresh thyme or sage (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut pumpkin in half, remove seeds, and place cut-side down on the baking sheet. Drizzle with 1 tbsp olive oil.
  3. Roast for 35–45 minutes, until the flesh is tender and slightly caramelized. Let cool slightly.
  4. In a large pot, heat remaining 1 tbsp olive oil over medium heat. Sauté onion, garlic, and carrot (if using) until soft, about 6–8 minutes.
  5. Scoop roasted pumpkin flesh into the pot. Stir to combine with aromatics.
  6. Add broth and bring to a simmer. Cook for 10–15 minutes to blend flavors.
  7. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
  8. Stir in cream or coconut milk (if using), cinnamon or nutmeg (if using), and season with salt and pepper to taste.
  9. Simmer for 5 more minutes. Serve hot, garnished with fresh herbs or a swirl of cream.

Notes

Roasting intensifies the pumpkin’s natural sweetness and flavor.Canned pumpkin purée can be substituted for a quicker version (use about 2 cups).For a vegan version, use vegetable broth and coconut milk.Top with toasted pumpkin seeds or a drizzle of cream for extra texture and flavor.Soup stores well and tastes even better the next day.

Nutrition

Find it online: https://cookibly.com/roasted-pumpkin-soup/