Roasted Pumpkin Soup

Ely

There’s something magical about a bowl of roasted pumpkin soup on a crisp autumn day creamy, comforting, and wrapped in the rich aroma of caramelized pumpkin. This cozy classic is perfect for festive gatherings or simple weeknight dinners.

Print Recipe

Prep Time 15

Cook Time 40

Total Time 55

Course Soup

Cuisine Comfort Food

Servings 4 servings

Calories 220 kcal

Ingredients

1 medium pumpkin or squash peeled and cubed
2 carrots chopped
1 onion roughly chopped
2 garlic cloves
2 tablespoons olive oil
3 cups vegetable broth
1 cup cream or coconut milk
½ teaspoon ground nutmeg
½ teaspoon cinnamon
Salt and pepper to taste

Instructions

Preheat the oven to 400°F (200°C).
Toss the pumpkin, carrots, onion, and garlic with olive oil, salt, and pepper.
Spread the vegetables on a baking sheet and roast for 30 minutes until tender and golden.
Transfer the roasted veggies to a blender or soup pot.
Add the vegetable broth and blend until smooth.
Return the soup to the pot and stir in cream or coconut milk, nutmeg, and cinnamon.
Simmer for 10 minutes, adjusting salt and pepper to taste.

Notes

Roasting the pumpkin is key to its rich flavor. Use an immersion blender to blend directly in the pot for fewer dishes. Thin the soup with extra broth if needed, and garnish with toasted pumpkin seeds, a drizzle of cream, or a spoonful of pesto for an elevated touch.

Keyword cozy soup, fall recipes, pumpkin soup, roasted pumpkin, vegetarian