Go Back

Roasted Pumpkin Soup

This pumpkin soup involves roasting fresh pumpkin halves to develop depth of flavor, then blending the softened flesh with aromatics and spices to create a smooth, velvety texture. The finished dish appears as a warm, orange-hued puree served hot, with a silky consistency and a comforting aroma.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large sugar pumpkin or butternut squash halved and seeded
  • 2 tablespoons olive oil for roasting
  • 1 medium yellow onion roughly chopped
  • 3 cloves garlic minced
  • 1 teaspoon ground cinnamon adds warmth and aroma
  • 4 cups vegetable broth or chicken broth
  • 1/2 teaspoon salt adjust to taste
  • 1/4 teaspoon ground black pepper or to taste
  • 1/2 cup heavy cream or coconut milk optional for richness

Equipment

  • Baking sheet
  • Heavy-bottomed pot or saucepan
  • Immersion blender or regular blender
  • Chef's knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C). Place the halved pumpkin on a baking sheet, drizzle with olive oil, and sprinkle with a little salt. Roast for about 45 minutes until the flesh is tender and caramelized around the edges.
  2. Remove the pumpkin from the oven and let it cool slightly. Scoop out the soft, roasted flesh and discard the skins. Set the pumpkin flesh aside.
  3. In a large heavy-bottomed pot, sauté the chopped onion in a bit of oil over medium heat until translucent and fragrant, about 5 minutes.
  4. Add the minced garlic and ground cinnamon to the onions, stirring for another minute until the garlic is fragrant.
  5. Pour in the vegetable broth and bring the mixture to a gentle simmer, allowing the flavors to meld for about 5 minutes.
  6. Transfer the roasted pumpkin flesh into the pot. Use an immersion blender or transfer to a regular blender to puree everything until smooth and velvety.
  7. Return the blended soup to the heat, stirring in the salt, pepper, and optional heavy cream or coconut milk for added richness. Warm through for a few more minutes.
  8. Taste and adjust the seasoning if needed. The soup should be warm, smooth, and inviting, with a bright orange color and a comforting aroma.
  9. Serve the soup hot, garnished with a swirl of cream, a sprinkle of cinnamon, or your favorite herbs for a cozy presentation.

Notes

For a vegan version, omit the cream or use coconut milk. The roasted pumpkin can be prepared a day ahead for easier assembly.