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
