Print

Creamy Roasted Pumpkin Soup

A close-up of a bowl of vibrant orange pumpkin soup, swirled with cream and topped with toasted pumpkin seeds.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A smooth and comforting roasted pumpkin soup, perfect for a cozy autumn meal.

Ingredients

Scale
  • 2 lbs pumpkin, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground cloves

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss pumpkin cubes with olive oil, salt, and pepper on a baking sheet.
  3. Roast for 25-30 minutes, or until tender and lightly caramelized.
  4. While pumpkin roasts, sauté onion in a large pot over medium heat until softened, about 5-7 minutes.
  5. Add garlic and cook for 1 minute more until fragrant.
  6. Add roasted pumpkin and vegetable broth to the pot. Bring to a simmer.
  7. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
  8. Return soup to the pot. Stir in heavy cream, nutmeg, cinnamon, and cloves.
  9. Heat gently until warmed through. Do not boil.
  10. Serve hot.

Notes

  • For a dairy-free option, substitute the heavy cream with full-fat coconut milk.
  • Garnish with toasted pumpkin seeds or a swirl of cream.
  • This soup is a great starter for a fall dinner or a light lunch.

Nutrition

Find it online: https://recipestokeep.com/pumpkin-soup-creamy-roasted-fall-comfort/