Creamy Roasted Pumpkin Soup: A Cozy Fall Favorite

About this recipe

Cozy up with this incredibly easy pumpkin soup recipe, featuring roasted pumpkin for a depth of flavor that's simply irresistible. It's a creamy, comforting hug in a bowl perfect for chilly autumn days.

Why this recipe matters

There's just something about autumn, isn't there? The crisp air, the changing leaves, and that undeniable craving for cozy, comforting food. For me, that craving almost always leads to a big, steaming bowl of pumpkin soup. I remember one blustery October afternoon, years ago, when I was feeling a bit under the weather. My grandmother, bless her heart, brought over a thermos of her homemade pumpkin soup. It was warm, subtly sweet, and incredibly soothing. That day, it felt like a hug in a bowl, and ever since, pumpkin soup has been my go-to for comfort, celebration, and just about any chilly evening.

Ingredients

• 2-3 pounds pie pumpkin (or butternut squash), peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth)
• 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• Salt and black pepper to taste
• Optional garnishes: toasted pumpkin seeds, a swirl of cream, fresh chives

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the pumpkin cubes with 1 tablespoon of olive oil, salt, and pepper on a large baking sheet.
3. Roast for 25-35 minutes, or until the pumpkin is fork-tender and slightly caramelized at the edges. Set aside.
4. In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat.
5. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
6. Add the minced garlic, cinnamon, nutmeg, and ginger. Cook for another minute until fragrant, stirring constantly.
7. Stir in the roasted pumpkin and vegetable broth.
8. Bring the mixture to a simmer, then reduce heat and let it gently cook for 10-15 minutes to allow the flavors to meld.
9. Carefully use an immersion blender to blend the soup until completely smooth and creamy.
10. Alternatively, transfer the soup in batches to a regular blender and blend until smooth (remember to vent the lid).
11. Stir in the heavy cream (or coconut milk).
12. Taste and adjust seasoning with more salt and pepper if needed.
13. Serve hot, garnished with toasted pumpkin seeds or a swirl of cream if desired.

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