Easy Roasted Pumpkin Soup Recipe

Hi there, food lover! 👋 Ready to wrap yourself in the cozy warmth of autumn? 🍂 There’s nothing quite like the aroma of roasted pumpkin wafting through your kitchen on a crisp day. This Easy Roasted Pumpkin Soup is a comforting, creamy, and wholesome delight that has been loved in homes for generations. 🥣✨

Roasting the pumpkin brings out its natural sweetness, while a gentle blend of onions, garlic, and herbs adds depth and a touch of earthiness. Whether you’re serving it as a hearty lunch or an elegant dinner starter, this golden bowl of goodness will surely warm hearts and tummies alike.

Traditionally, families would roast pumpkins over open flames or wood stoves, creating a flavor that was both rustic and unforgettable. Today, you can easily recreate that same magic in your oven — no fuss, no fancy gadgets, just pure, delicious comfort. 💛

Let’s dive in and bring a little autumn sunshine to your table! 🍁

---

Ingredients

For the roasted pumpkin:

• 1 medium pumpkin (about 2½ lbs), peeled, deseeded, and cut into cubes
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

For the soup base:

• 1 tbsp butter (or olive oil for vegan option)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 3 cups vegetable or chicken stock
• ½ cup heavy cream (or coconut milk for dairy-free version)
• ½ tsp ground nutmeg
• ½ tsp smoked paprika (optional, for depth)
• Salt and pepper, to taste

For serving:

• A drizzle of cream or olive oil
• Toasted pumpkin seeds or croutons
• Fresh herbs (thyme or parsley) 🌿

---

Step-by-Step Directions

1. Preheat and prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roast the pumpkin: Spread the pumpkin cubes evenly on the tray. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 25–30 minutes, or until golden and tender. The edges should be slightly caramelized — that’s where the flavor lives! 😋
3. Sauté the aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook another minute until fragrant.
4. Add roasted pumpkin: Transfer the roasted pumpkin pieces into the pot, stirring gently with the onions and garlic to combine.
5. Pour in the stock: Add the vegetable or chicken stock and bring the mixture to a gentle simmer. Let it cook for 10 minutes to allow the flavors to mingle beautifully.
6. Blend until smooth: Remove from heat and blend the soup using an immersion blender (or carefully transfer to a countertop blender). Blend until silky smooth.
7. Add cream and seasonings: Return the soup to low heat. Stir in the cream or coconut milk, nutmeg, and smoked paprika. Adjust seasoning with salt and pepper to taste.
8. Serve warm: Pour into bowls, drizzle with cream or olive oil, and sprinkle with pumpkin seeds or croutons for texture. Add fresh herbs for a pop of color. 🌿

Tip: For an extra smoky touch, roast a few cloves of garlic along with the pumpkin and blend them in — divine!

---

Nutritional Information

⏰ Prep Time: 15 minutes
🔥 Roasting Time: 30 minutes
⏳ Total Time: 45 minutes
⚡ Calories per serving: ~210 kcal
🍽️ Servings: 4

---

#comfortfood #pumpkinsoup #autumnrecipes #homemadesoup #easymeals #healthycomfortfood #traditionaltaste

Bon appétit and happy cooking! 👩🍳🍽️