Creamy Roasted Pumpkin Soup
This silky pumpkin soup is the perfect way to warm up on a chilly October evening.
recipesbynani.comWhen the leaves start changing color and the air gets crisp, there is nothing I love more than a big bowl of homemade pumpkin soup. It is one of those comforting meals that makes the house smell like autumn the moment it starts simmering on the stove.
My best tip for this recipe is to roast your pumpkin until the edges are golden brown. This adds a lovely depth of flavor that you just cannot get from canned puree alone.
🧺 Ingredients
- 1 medium sugar pumpkin, peeled and cubed
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and black pepper to taste
- Toasted pumpkin seeds for garnish
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit.
- 2
Toss the cubed pumpkin with olive oil, salt, and pepper on a large baking sheet.
- 3
Roast the pumpkin for 30 minutes until it is tender and lightly browned.
- 4
In a large pot, sauté the onion and garlic over medium heat until they are soft and fragrant.
- 5
Add the roasted pumpkin and vegetable broth to the pot.
- 6
Simmer everything together for 10 minutes.
- 7
Use an immersion blender to process the soup until it is smooth and creamy.
- 8
Stir in the heavy cream, cinnamon, and nutmeg then season with extra salt if needed.
- 9
Serve warm with a handful of toasted pumpkin seeds on top.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. You can also freeze this soup in individual portions for a quick lunch later in the month. It tastes even better the next day after the spices have had time to settle.
Made this recipe? Let us know how it went.
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