This roasted pumpkin soup recipe makes a hearty and heartwarming dish that is perfect any time of year.
Perfect Pumpkin Soup!
- With roasted pumpkin, a splash of cream, and a blend of savory and spicy seasonings, you can whip up this creamy, aromatic homemade soup with little effort.
- Roasted pumpkin soup is versatile by adjusting the seasonings. Make it spicy, savory, or aromatic with herbs like sage and thyme for a flexible recipe to suit any taste.
- Loaded with fiber, vitamins and antioxidants, pumpkin soup is not only comforting, it’s nourishing and guilt free. Ideal as a wholesome meal or starter.
Easy Ingredients and Swaps
- Pumpkin: Choose heavy pumpkins that are unblemished. Use all pumpkin or add a combination of any other squash, like butternut, acorn, or even sweet potatoes or carrots. Canned pumpkin can be used in place of fresh pumpkin, but it will not have that robust, roasted flavor.
- Creamy Base: Heavy cream provides a rich and creamy flavor and texture, so try to use the real thing. However, non-dairy milk alternatives like coconut milk or oat milk will give the soup a creamy texture as well without altering the flavor too much.
- Seasonings: This is where it all comes together! This recipe is Thai-inspired with the addition of curry powder, cinnamon, and nutmeg. Cook as directed in the recipe, or omit the seasonings and create your own. Try this fajita blend or a spicy jerk seasoning.
- Toppings: Pumpkin soup tastes better with some crunchy toppings! Use up that leftover Halloween pumpkin and make homemade pumpkin seeds for a crunchy garnish. Croutons are delish, as well as shredded cheese or a dollop of sour cream.
How to Make Pumpkin Soup
- Coat pumpkin pieces with oil and roast (full recipe below).
- Sauté the onion and add seasonings.
- Add pumpkin & broth to the pot. Bring to a boil and then simmer.
- Blend the soup. Add cream. Serve with garnishes, if desired.
Serving Made Simple
A hot and hearty soup needs a thick slice of no knead bread. Add a bright kale Caesar salad for a delicious side.
Leftover Love
Keep leftover pumpkin soup in a covered container in the refrigerator, and reheat on the stove. Freeze soup in zippered bags, with the date labeled on the outside, for up to 8 weeks. Or, freeze leftover pumpkin soup in ice cube trays and pop out a cube or two to add to a veggie saute, stir fry, or soup.
Soup Recipe Perfect For Fall
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Pumpkin Soup
Roasted pumpkin soup is creamy and loaded with cozy fall flavors and warming spices.
Equipment
Immersion blender or stand blender
Ingredients
- 3 Tablespoons olive oil divided
- 2 pounds roasted pumpkin about 4-5 cups, (approximately 1 medium pumpkin)*
- ½ onion chopped
- 3 cloves garlic minced, or to taste
- 1 teaspoon curry powder optional, can replace with cumin or ginger
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 4 cups chicken broth or vegetable broth, more to bring to desired consistency
- ½ cup heavy cream or coconut milk
- ½ cup pepitas or roasted pumpkin seeds
- heavy cream optional for garnish
- ½ cup croutons optional for garnish
Instructions
Prepare Pumpkin
- Preheat oven to 350°F. Line baking tray(s) with parchment paper.
- Cut pumpkin into halves or quarters. Scrape out seeds (save for roasted pumpkin seeds) and membranes. Brush pumpkin flesh with about 2 Tablespoons of olive oil. Roast pumpkin for 35-45 minutes, until fork tender. Cool slightly and remove peel from the pumpkin.**
Make Pumpkin Soup
- In a large dutch oven or pot on medium low heat, add one Tablespoon of olive oil. Add onion and cook until onion is translucent, about 5-6 minutes. Add garlic, curry, cinnamon, nutmeg, salt, and pepper, and cook for two minutes, until garlic is fragrant.
- Add pumpkin and broth. On medium high heat, bring soup to a boil. Once boiling, reduce to a simmer for 10-15 minutes, to allow flavors to blend.
- Meanwhile, roast the pepitas in a dry small skillet on medium heat for about 4-5 minutes, stirring frequently. They’ll start to pop and brown quickly. Remove from the heat and transfer to a dish to cool.
- Remove soup from the heat and puree using an immersion blender***. Add cream and stir. Serve topped with pepitas, a swirl of heavy cream, and a few croutons if desired.
Notes
*Can use 2 cans of prepared pumpkin puree, each about 15-16 ounces.
**If desired, prepare pumpkin and refrigerate up to one week before making the soup.
***To use a stand blender, carefully transfer the hot soup to the blender in batches, filling only to the fill line on the blender. Affix the lid, leaving air vent in the middle of the lid open. Cover with a towel, hold the lid down tightly, and blend until smooth.
**If desired, prepare pumpkin and refrigerate up to one week before making the soup.
***To use a stand blender, carefully transfer the hot soup to the blender in batches, filling only to the fill line on the blender. Affix the lid, leaving air vent in the middle of the lid open. Cover with a towel, hold the lid down tightly, and blend until smooth.
- Keep leftover pumpkin soup in a covered container in the refrigerator for up to 2 days. It will keep in the freezer for 8 weeks.
Nutrition Information
Calories: 180 | Carbohydrates: 12g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 17mg | Sodium: 200mg | Potassium: 552mg | Fiber: 1g | Sugar: 4g | Vitamin A: 9877IU | Vitamin C: 11mg | Calcium: 47mg | Iron: 2mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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