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Roasted Pumpkin Soup

This roasted pumpkin soup combines the deep caramelized flavors from oven-roasted pumpkins with warm spices like cinnamon and nutmeg. The smooth, velvety texture is achieved by blending the cooked ingredients into a creamy consistency, resulting in a vibrant orange, comforting bowl of soup that’s perfect for fall. The process highlights roasting as a key method to develop rich flavor and depth.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Comfort Food, Fall
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large pumpkin (e.g., sugar pumpkin or pie pumpkin) peeled, seeded, and cut into chunks
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 clove garlic minced
  • 3 cups vegetable broth or chicken broth
  • 1 cup coconut milk for creaminess, optional
  • to taste salt
  • to taste black pepper

Equipment

  • Baking sheet
  • Heavy-bottomed Pot or Saucepan
  • Blender or Immersion Blender
  • Knife
  • Cutting Board
  • Spoon

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the pumpkin chunks with olive oil, ensuring they are evenly coated. Spread them out in a single layer on a baking sheet lined with parchment paper.
  2. Roast the pumpkin in the oven until it is soft and caramelized around the edges, about 35-40 minutes. The aroma of sweet, roasted pumpkin will fill the kitchen.
  3. Remove the pumpkin from the oven and let it cool slightly. Once cool enough to handle, peel off the skin and transfer the flesh to a large pot.
  4. Heat a tablespoon of olive oil in a heavy-bottomed pot over medium heat. Add the minced garlic and cook until fragrant and slightly golden, about 30 seconds.
  5. Add the roasted pumpkin flesh to the pot. Stir to combine with the garlic, releasing a warm, sweet smell as the pumpkin begins to soften further.
  6. Pour in the vegetable broth, then add cinnamon, nutmeg, salt, and pepper. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 10 minutes.
  7. Using an immersion blender or a regular blender, blend the soup until completely smooth and velvety. Be cautious blending hot liquids; blend in batches if needed.
  8. Stir in the coconut milk for added creaminess, and adjust seasoning as needed with more salt or pepper. Warm the soup through for another 2-3 minutes.
  9. Taste the soup and adjust seasonings if necessary. The final soup should be rich, smooth, and vibrant orange in color, ready to serve.

Notes

For an extra touch, sprinkle roasted pumpkin seeds or a drizzle of cream on top before serving. Using canned pumpkin works well and speeds up the process if fresh pumpkin isn't available.