Go Back

Roasted Pumpkin Soup

This roasted pumpkin soup features pumpkin bulbs that are baked until caramelized, then blended into a smooth, velvety puree. The roasting process enhances the pumpkin's natural sweetness and adds a smoky depth, resulting in a rich and inviting seasonal dish with a thick, creamy texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium pumpkin preferably sugar pumpkin or butternut squash
  • 2 tablespoons olive oil for roasting
  • 1 large onion diced
  • 2 cloves garlic minced
  • 4 cups vegetable broth or chicken broth
  • 1/2 teaspoon cayenne pepper optional, for a bit of heat
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Knife
  • Vegetable peeler
  • Pot
  • Immersion blender or regular blender
  • Wooden spoon

Method
 

  1. Preheat your oven to 400°F (200°C). Carefully cut the pumpkin in half, scoop out the seeds, and peel the skin using a vegetable peeler or knife.
  2. Slice the pumpkin into wedges and place them on a baking sheet. Drizzle with olive oil, ensuring all pieces are coated evenly.
  3. Roast the pumpkin in the oven for about 30-40 minutes, until the flesh is tender and caramelized around the edges, filling the kitchen with a sweet, smoky aroma.
  4. While the pumpkin roasts, heat a pot over medium heat and add a tablespoon of olive oil. Sauté the diced onion until it becomes translucent and soft, about 5 minutes.
  5. Add the minced garlic to the onions and cook for another minute until fragrant, filling the air with a warm aroma.
  6. Once the roasted pumpkin is cool enough to handle, add it to the pot with the sautéed onion and garlic.
  7. Pour in the vegetable broth and season with salt, pepper, and cayenne pepper if using. Bring the mixture to a gentle boil, then reduce to low heat.
  8. Use an immersion blender to puree the soup directly in the pot until smooth and creamy, or carefully transfer it to a blender and blend until silky.
  9. Taste and adjust seasoning with more salt, pepper, or cayenne if desired.
  10. Garnish the soup with a drizzle of olive oil or a sprinkle of fresh herbs if preferred. Serve hot with crusty bread or a side salad for a complete meal.

Notes

For a richer flavor, consider adding a splash of coconut milk or a pinch of smoked paprika before blending.