Why You’ll Love This Recipe
I love how roasting the pumpkin transforms its flavor—deep, slightly sweet, and full of richness. The addition of garlic, cinnamon, and nutmeg makes the soup aromatic and warming without being overwhelming. With just a splash of cream at the end, I get that luxurious velvety finish that elevates a simple vegetable soup into something special. It’s also versatile enough to serve as a main course with bread or as a starter for a holiday dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 small pumpkin (about 2 pounds), peeled, seeded, and cut into chunks
2 tablespoons olive oil
3 cloves garlic, whole and unpeeled
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
4 cups vegetable or chicken broth
½ cup heavy cream
Salt and pepper, to taste
Directions
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I preheat the oven to 400°F (200°C).
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I spread the pumpkin chunks and garlic cloves on a baking sheet, drizzle them with olive oil, and roast for about 40 minutes until tender and caramelized.
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Once roasted, I peel the garlic and transfer it with the pumpkin to a large pot.
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I add cinnamon, nutmeg, salt, and pepper, then pour in the broth. I bring it to a gentle simmer and cook for 10 minutes to meld the flavors.
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I puree the soup using an immersion blender until silky smooth (or carefully transfer to a blender in batches).
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I stir in the cream and warm the soup over low heat, adjusting seasoning as needed.
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I serve hot, sometimes garnished with a drizzle of olive oil, smoked paprika, or fresh herbs.
Servings and timing
This recipe makes 4 servings.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Variations
For extra depth, I sometimes roast the pumpkin with fresh sage leaves or thyme sprigs. If I want a dairy-free option, I swap the cream for coconut milk, which adds a subtle sweetness. To make it heartier, I stir in cooked lentils or top with crunchy croutons. A swirl of chili oil is also great for adding a little heat.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm the soup gently on the stovetop, adding a splash of broth or cream if it thickens. It also freezes beautifully—I portion it into containers and thaw overnight in the fridge before reheating.
FAQs
Can I use canned pumpkin instead of fresh?
Yes, I’ve used canned pumpkin in a pinch. It won’t have the same roasted depth, but it still makes a creamy, flavorful soup.
Do I have to peel the pumpkin before roasting?
I usually peel it first, but some varieties (like sugar pumpkins) have edible skins. Roasting with the skin on and scooping out the flesh afterward also works.
Can I make this soup vegan?
Definitely. I replace the cream with coconut milk or a plant-based alternative, and use vegetable broth instead of chicken.
What’s the best pumpkin variety for soup?
I prefer sugar pumpkins or pie pumpkins because they’re sweeter and less watery than carving pumpkins.
Can I make this soup ahead of time?
Yes, I often make it the day before serving. The flavors deepen overnight, and it reheats beautifully.
Conclusion
This roasted pumpkin soup is my ultimate fall comfort food—rich, velvety, and full of seasonal flavor. It’s simple enough for weeknights yet elegant enough for holiday dinners. Every spoonful is warm, earthy, and soothing, making it a recipe I come back to every autumn.
Print
Roasted Pumpkin Soup
- Total Time: 1 hour
- Yield: 4 servings
- Diet: Vegetarian
Description
This roasted pumpkin soup is velvety, creamy, and full of fall flavor. Made with caramelized pumpkin, warm spices, and cream, it’s the perfect cozy comfort food.
Ingredients
1 small pumpkin (about 2 lbs), peeled, seeded, and cut into chunks
2 tablespoons olive oil (for roasting)
3 cloves garlic, whole and unpeeled
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
4 cups vegetable or chicken broth (for blending/thinning)
½ cup heavy cream (for richness)
Salt and pepper, to taste
Instructions
Roast Pumpkin & Garlic: Preheat oven to 400°F (200°C). Spread pumpkin chunks and garlic cloves on a baking sheet. Drizzle with olive oil and roast ~40 minutes, until pumpkin is tender and caramelized.
Peel Garlic: Let garlic cool slightly, then squeeze out the roasted cloves, discarding skins.
Simmer Base: Transfer roasted pumpkin and garlic to a large pot. Add cinnamon, nutmeg, salt, and pepper. Pour in broth and simmer for 10 minutes.
Blend Smooth: Use an immersion blender (or a stand blender in batches) to puree until silky and smooth. Be careful with hot liquids.
Add Cream: Return soup to pot, stir in heavy cream, and warm gently over low heat. Adjust seasoning to taste.
Serve: Ladle into bowls and serve hot, topped with olive oil, smoked paprika, croutons, or fresh herbs if desired.
Notes
Top with sage-infused oil, parsley, or pumpkin seeds for extra flavor and texture.
Swap heavy cream for coconut milk for a dairy-free version.
Store leftovers in the fridge for up to 3 days or freeze for longer storage.
Serve with crusty bread, grilled cheese, or a crisp green salad for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course, Soup
- Method: Roasting, Blending
- Cuisine: American, Fall Seasonal
