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Bowl of roasted pumpkin soup with cream, pumpkin seeds, and parsley on top on a plate with a spoon with a checkered tea towel on the side with crusty bread, a bowl of salt, and a jar of cream on the side.

Roasted Pumpkin Soup

Author: Stephanie Kay

This creamy pumpkin soup is easy to make and perfect for a heart-warming fall or winter meal. Serve it with crusty bread for a tasty lunch or a light dinner.

  • Author: Stephanie Kay
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Roasted
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Ingredients

Instructions

  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  2. On a cutting board, using a sharp knife, cut the pumpkin into quarters and then, using a spoon, scoop out the seeds until only the pumpkin flesh remains.
  3. Place the pumpkin on the baking sheet lined with parchment paper and drizzle with olive oil and sprinkle with salt. Then flip the pumpkin so its cut side is down on the baking sheet, and pierce the skin a few times with a fork or knife.
  4. Transfer the baking sheet to the oven to roast for 40-60 minutes, until the pumpkin can easily be pierced with a fork. Once cooked, remove the baking sheet from the oven, allow it to cool for 10 minutes, and then use a spoon to scoop out the flesh into a bowl. Discard the skin.
  5. In a large Dutch oven or pot over medium heat, warm the olive oil, then add the diced onion and cook, stirring occasionally, for 5-6 minutes until the onion is tender and slightly translucent.
  6. Add the minced garlic, cinnamon, ginger, nutmeg, salt, and pepper; stir to combine with the onions, and cook for an additional minute until fragrant.
  7. Add the cooked pumpkin flesh to the pot, stir to combine with the onion mixture, then pour in the broth. Bring the mixture to a boil, then reduce to a simmer, and allow to cook for 10 minutes.
  8. Once cooked, turn off the heat and, using an immersion blender, blender, or food processor, purée the soup until smooth. Then add the heavy cream, stir to combine, taste, and adjust seasoning with additional salt and pepper as needed.
  9. The pumpkin soup can be served immediately, or cooled and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Notes

To Use Canned Pumpkin Purée: Swap the pumpkin for 2 (14-ounce) cans of pumpkin purée. Skip steps #1-4 and add it in step #6. Do NOT use canned pumpkin pie filling.

To Use Butternut Squash: Swap the pumpkin for a 4-pound butternut squash in step #2.

To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder. Skip step #5 and add it in step #6 instead.

To Use Garlic Powder: Swap the garlic cloves for 1 teaspoon of garlic powder in step #6.

To Use Coconut Milk: Swap the heavy cream for 1/2 cup of canned coconut milk in step #8.

Nutrition

Find it online: https://kaynutrition.com/spiced-pumpkin-soup/