Description
This roasted pumpkin soup recipe is smooth, creamy, and full of caramelized flavor. A cozy fall favorite made with fresh pumpkin, garlic, and spices.
Ingredients
1 medium pie pumpkin, skin + seeds removed, cut into 1″ chunks (~670 g)
1 medium sweet onion, chopped
6 garlic cloves
1 teaspoon paprika
¼ teaspoon cumin
½ teaspoon ground ginger
½ teaspoon black pepper
2 tablespoons olive oil
2–3 cups vegetable broth (or broth of choice)
1 teaspoon salt (or to taste)
Instructions
Preheat Oven: Set oven to 425°F (220°C).
Season Veggies: In a 9×13″ baking dish, combine pumpkin chunks, onion, garlic, paprika, cumin, ginger, black pepper, and olive oil. Toss until coated.
Roast: Bake 30–40 minutes, tossing every 15 minutes, until pumpkin is fork-tender and caramelized.
Cool: Let roasted mixture cool for about 15 minutes.
Blend: Add roasted pumpkin mixture to a high-speed blender with 2 cups broth and salt. Blend 1–2 minutes until completely smooth.
Simmer: Transfer blended soup to a pot and simmer gently over medium heat. Adjust thickness by adding more broth as desired.
Serve: Ladle into bowls and enjoy hot.
Notes
Store soup in the refrigerator for up to 4 days or freeze up to 3 months.
Sugar pumpkins (pie pumpkins) work best, but butternut squash is a great substitute.
For extra creaminess, stir in coconut milk, heavy cream, or cashew cream before serving.
Garnish with pumpkin seeds, fresh herbs, or a swirl of cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
