Looking for the perfect cozy meal? This roasted pumpkin soup is creamy, flavorful, and easy to make! Perfect for chilly evenings, it’s a comforting blend of roasted pumpkin, warm spices, and a touch of cream. Serve it with crusty bread for the ultimate fall dinner!
Table of Contents
Table of Contents
Why You’ll Love This Roasted Pumpkin Soup
There’s nothing quite like a warm bowl of pumpkin soup on a cold evening. With its silky smooth texture, deep roasted flavor, and aromatic spices, this soup is the perfect comfort food. Plus, it’s nutrient-rich, naturally creamy, and incredibly easy to prepare!
Reasons to Try This Recipe:
✅ Rich & Creamy: Roasting the pumpkin enhances its natural sweetness and depth of flavor.
✅ Simple & Healthy: Uses wholesome, real ingredients.
✅ Cozy & Comforting: Perfect for fall and winter nights.
✅ Easily Customizable: Make it vegan, spicy, or extra creamy with just a few tweaks.
✅ Great for Meal Prep: Stores well and tastes even better the next day!
Ingredients for Roasted Pumpkin Soup
This soup is made with fresh roasted pumpkin and a handful of simple ingredients.
Basic Ingredients:
- 1 medium pumpkin (about 3-4 lbs), peeled, seeded, and cut into chunks
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for extra richness)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon ground cumin (adds warmth and depth)
- ½ teaspoon ground cinnamon (for a hint of sweetness and warmth)
- ½ teaspoon smoked paprika (optional, but adds a subtle smoky flavor)
- ½ cup heavy cream or coconut milk (for extra creaminess)
- 1 tablespoon maple syrup or honey (balances the flavors perfectly)
- Juice of ½ lemon or 1 tablespoon apple cider vinegar (adds brightness to the soup)
Optional Toppings & Add-Ins:
- Toasted pumpkin seeds (pepitas) (adds crunch and texture)
- Croutons (for extra crispiness)
- A swirl of cream or coconut milk (makes it even more luscious)
- Fresh thyme or parsley (adds a pop of freshness)
- A sprinkle of red pepper flakes (if you like a little heat!)
How to Make Roasted Pumpkin Soup
Step 1: Roast the Pumpkin
Preheat your oven to 400°F (200°C). Toss the pumpkin chunks with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 30-40 minutes, until soft and caramelized.
Step 2: Sauté the Aromatics
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, and sauté for 5 minutes until fragrant and softened.
Step 3: Blend the Soup
Transfer the roasted pumpkin to the pot. Add the vegetable broth, cumin, cinnamon, and smoked paprika. Bring to a gentle simmer and let it cook for 10 minutes to blend the flavors.
Use an immersion blender (or a regular blender in batches) to puree the soup until smooth and creamy.
Step 4: Add the Final Touches
Stir in the heavy cream (or coconut milk), maple syrup, and lemon juice. Adjust seasoning to taste. Simmer for another 5 minutes.
Step 5: Serve & Enjoy!
Ladle the soup into bowls, drizzle with extra cream, and top with toasted pumpkin seeds, croutons, or fresh herbs. Warm up and serve with grilled cheese or crusty toast.
Pro Tips for the Best Roasted Pumpkin Soup
✔ Use Fresh Pumpkin: Roasting fresh pumpkin brings out a rich, deep flavor you won’t get from canned pumpkin.
✔ Blend Until Silky Smooth: A good immersion blender makes all the difference for that velvety texture.
✔ Adjust Thickness: If the soup is too thick, add a bit more broth. Simmer a little longer if it’s too thin.
✔ Make it Vegan: Swap heavy cream for coconut milk and use maple syrup instead of honey.
✔ Spice It Up: Add red pepper flakes or a pinch of cayenne for a little heat.
What to Serve with Pumpkin Soup
🥖 Crusty Bread: The perfect companion for dipping.
🧀 Grilled Cheese Sandwich: A cozy, satisfying combo.
🥗 Side Salad: A fresh, crunchy contrast to the creamy soup.
🥓 Crispy Bacon Bits: Sprinkle on top for a smoky, salty touch.
Storage & Meal Prep Tips
📌 Fridge: Store leftovers in an airtight container for up to 4 days.
📌 Freezer: Freeze in portioned containers for up to 3 months.
📌 Reheating: Warm on the stove over low heat, stirring occasionally. A splash of broth can be added if the soup gets thick.
FAQs
1. Can I use canned pumpkin instead of fresh?
Yes! Use one 15-ounce can of pumpkin puree in place of fresh roasted pumpkin. However, fresh-roasted pumpkin adds more depth of flavor.
2. What type of pumpkin is best for soup?
Sugar pumpkins (also called pie pumpkins) are best because they are sweeter and less fibrous than large carving pumpkins.
3. Can I make this soup dairy-free?
Absolutely! Substitute heavy cream with coconut milk or your favorite plant-based milk.
4. How can I make this soup more filling?
For a heartier soup, add cooked chickpeas, quinoa, or lentils.
5. Can I use a slow cooker to prepare this?
Yes! Roast the pumpkin first, then transfer everything to a slow cooker and cook on low for 4-6 hours before blending.
Final Thoughts
There’s something magical about a warm, rich bowl of roasted pumpkin soup on a chilly evening. It’s easy to make, packed with flavor, and endlessly customizable. Whether you enjoy it with crusty bread, a salad, or on its own, this soup is sure to become a fall favorite.
Give it a try, and let me know how you like it! Do you have a favorite way to make pumpkin soup? Share in the comments! 🍂🍜