Print

Creamy Roasted Pumpkin Soup: Your Ultimate Fall Comfort Food

A close-up of creamy pumpkin soup topped with a swirl of cream and toasted pumpkin seeds.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this **best pumpkin soup recipe** for fall. Roasting the pumpkin first creates a deep, savory flavor and a velvety texture that defines cozy autumn cooking. This recipe is simple and yields a comforting meal.

Ingredients

Scale
  • 3 lbs sugar pumpkin or butternut squash, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground nutmeg
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream (or full-fat coconut milk for vegan option)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • Optional garnish: Toasted pumpkin seeds

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the pumpkin pieces with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25 to 30 minutes, or until the pumpkin is tender and slightly caramelized.
  2. While the pumpkin roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 to 7 minutes.
  3. Add the minced garlic, cumin, coriander, and nutmeg to the pot. Cook for 1 minute until fragrant.
  4. Add the roasted pumpkin and the broth to the pot. Bring the mixture to a simmer. Reduce the heat to low, cover, and cook for 10 minutes to allow the flavors to combine.
  5. Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and velvety. Work in batches if using a standard blender, ensuring the lid is vented to release steam.
  6. Return the pureed soup to the pot. Stir in the heavy cream (or coconut milk). Heat gently until warmed through; do not boil.
  7. Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with toasted pumpkin seeds for crunch.

Notes

  • For an **easy pumpkin soup recipe** using canned pumpkin, skip steps 1 and 4a. Instead, use two 15-ounce cans of pure pumpkin puree and add it directly in step 4b with the broth.
  • This **creamy roasted pumpkin soup** freezes well. Cool completely before storing in airtight containers for up to 3 months.
  • To make this a **gluten free pumpkin soup**, confirm your broth is certified gluten-free.

Nutrition

Find it online: https://www.purecookingjoy.com/creamy-roasted-pumpkin-soup-recipe/

0 Shares
Tweet
Pin
Share