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Creamy Roasted Pumpkin Soup Recipe

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4.1 from 11 reviews

This Creamy Roasted Pumpkin Soup is a comforting, flavorful dish made by roasting sugar pie pumpkin to bring out its natural sweetness, then simmering it with warming spices like cinnamon, nutmeg, and cloves. Enhanced with garlic, onion, and a splash of coconut milk or heavy cream, this soup offers a velvety texture and rich taste. Topped with toasted pepitas for a delightful crunch, it's perfect for a cozy fall or winter meal.

Ingredients

Soup

  • 4 tablespoons olive oil, divided
  • One 4-pound sugar pie pumpkin
  • 1 large yellow onion, chopped
  • 4 large or 6 medium garlic cloves, pressed or minced
  • ½ teaspoon sea salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon cloves
  • Tiny dash of cayenne pepper (optional)
  • Freshly ground black pepper, to taste
  • 4 cups (32 ounces) vegetable broth
  • ½ cup full fat coconut milk or heavy cream
  • 2 tablespoons maple syrup or honey

Garnish

  • ¼ cup pepitas (green pumpkin seeds)

Instructions

  1. Preheat and prepare pumpkin: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Carefully halve the pumpkin and scoop out the seeds (optional: reserve seeds for roasting). Slice each half to make quarters. Brush 1 tablespoon of olive oil over the pumpkin flesh and place quarters cut side down on the baking sheet.
  2. Roast pumpkin: Roast the pumpkin quarters for about 35 minutes or until the flesh is tender and can be easily pierced with a fork. Remove from oven and let cool slightly.
  3. Sauté aromatics: Heat the remaining 3 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, minced garlic, and sea salt. Cook, stirring occasionally, for 8 to 10 minutes until the onion is translucent and soft.
  4. Prepare pumpkin flesh: Peel the skin off the roasted pumpkin and discard it. Add the pumpkin flesh to the pot with the sautéed onion and garlic. Stir in cinnamon, nutmeg, cloves, cayenne pepper (if using), and freshly ground black pepper.
  5. Add broth and simmer: Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for about 15 minutes to allow flavors to meld together.
  6. Toast pepitas: While the soup simmers, toast the pepitas in a medium skillet over medium-low heat, stirring frequently, until golden, fragrant, and slightly popping. Remove from heat and set aside to cool.
  7. Add cream and sweetener then blend: Stir in the coconut milk or heavy cream and maple syrup or honey. Remove the pot from heat and allow the soup to cool slightly. Use an immersion blender directly in the pot or transfer the soup in batches to a stand blender (make sure not to overfill) and blend until smooth and creamy.
  8. Adjust seasoning and serve: Taste the soup and add more coconut milk for creaminess or maple syrup for sweetness if desired. Ladle into bowls and garnish with toasted pepitas before serving.
  9. Store leftovers: Let any leftover soup cool completely before transferring to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months.

Notes

  • You can roast the pumpkin seeds separately for a crunchy snack or garnish.
  • If you prefer a milder flavor, omit the cayenne pepper.
  • Use full-fat coconut milk for a richer, dairy-free option or heavy cream for a traditional creamy texture.
  • Leftover soup tastes even better the next day as flavors continue to develop.
  • When blending hot soup in a stand blender, protect your hand with a kitchen towel to avoid steam burns and only fill to the maximum fill line.

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