Autumn’s Secret Weapon: Creamy Fall Pumpkin Soup

As the leaves turn shades of amber and the air gets a crisp edge, I find myself craving something comforting yet uplifting. This pumpkin soup isn’t just another seasonal dish; it’s a sensory journey through the cozy hues and smells of fall. The blend of roasted pumpkin, whispering spices, and a splash of cream creates a velvety texture that makes you pause.

What makes this recipe stand out? It’s the way the warm flavors evoke childhood memories of harvest festivals and chilly evenings cuddled under blankets. Plus, the unexpected addition of a hint of sage elevates the simple pumpkin puree to something extraordinary. Digging into this bowl feels like wrapping yourself in a warm, spice-scented quilt.

Creamy Roasted Pumpkin Soup

This pumpkin soup features roasted pumpkin blended into a velvety puree, infused with warm spices and fresh sage. The soup has a smooth, thick texture with a vibrant orange color, garnished with a swirl of cream and herbs for a cozy fall presentation.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 kg pumpkin such as sugar pumpkin or butternut squash, peeled and cubed
• 2 tablespoons olive oil for roasting
• 1 small onion peeled and chopped
• 2 cloves garlic minced
• 1 teaspoon ground cumin optional for warmth
• 1 teaspoon dried sage chopped or crumbled
• 4 cups vegetable broth
• 1/2 cup heavy cream plus extra for garnish
• to taste salt and pepper

Equipment

• Baking sheet
• Blender
• Large pot
• Wooden spoon
• Knife
• Cutting board

Method

 

1. Preheat the oven to 400°F (200°C). Arrange the pumpkin cubes on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast for about 25-30 minutes until tender and slightly caramelized around the edges.
2. Meanwhile, peel and chop the small onion and mince the garlic. In a large pot, heat a splash of olive oil over medium heat, then sauté the onion until translucent and fragrant, about 5 minutes.
3. Add the minced garlic and ground cumin to the onions, cooking for another minute until aromatic.
4. Once the pumpkin is roasted and cool enough to handle, add it to the pot with the sautéed onion and garlic mixture.
5. Pour in the vegetable broth and bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes to combine flavors.
6. Using an immersion blender or carefully transferring to a regular blender, blend the soup until smooth and creamy. Return to the pot if using a regular blender.
7. Stir in the heavy cream and chopped sage, then season with salt and pepper to taste. Warm the soup gently over low heat, just until heated through.
8. Ladle the hot soup into bowls, garnish with a swirl of extra cream and a sprinkle of sage if desired. Serve immediately for a cozy, velvety experience.

Notes

For extra flavor, roast a few garlic cloves along with the pumpkin. Adding a dash of cinnamon can add a warm depth. Adjust the consistency with more broth if preferred thinner.

In a season that celebrates change, this soup offers a comforting anchor. Its rich aroma and smooth consistency make it perfect for gathering friends or a quiet moment alone. Plus, it comes together quickly, so you can savor the cozy fall vibes without a fuss.

As the days grow shorter, a bowl of this soup can be a soothing reminder that simple pleasures are often the best. I’ll be ladling extra for those evenings when everything feels a little too fast, and I need a moment to breathe in the scent of autumn’s bounty.