Roasted Pumpkin Soup
This pumpkin soup is made by roasting pumpkin chunks to develop a smoky, caramelized flavor, then blending with sautéed onions and garlic for a smooth, velvety texture. Finished with cream or coconut milk, it results in a vibrant orange, cozy bowl bursting with warm, roasted undertones and seasonal comfort.
Equipment
- Roasting pan or baking sheet
- Blender or immersion blender
- Chef’s knife and cutting board
- Measuring spoons and cups
- Large pot
Ingredients
- 1 medium pumpkin (sugar pumpkin or butternut squash) seeded and cut into chunks
- 2 tablespoons olive oil for roasting and sautéing
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups vegetable stock or low-sodium broth
- 1/2 cup cream or coconut milk for richness
- 1/4 teaspoon nutmeg ground
- 1/2 teaspoon smoked paprika optional, for warmth
- to taste salt and pepper
- optional pumpkin seeds or herbs for garnish
Instructions
- Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for easy cleanup.
- Cut the pumpkin in half, scoop out the seeds (you can roast the seeds later), and chop the flesh into roughly 2-inch chunks. Keep the skin on—it's softens during roasting.
- Arrange the pumpkin chunks on the prepared baking sheet, drizzle with olive oil, and sprinkle lightly with salt. Toss gently to coat evenly.
- Roast the pumpkin in the oven for about 35-40 minutes, until the edges are golden and the flesh feels tender when pierced with a fork.
- While the pumpkin roasts, heat a splash of olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and fragrant, about 10 minutes.
- Add the minced garlic to the onions and cook for another minute until aromatic, being careful not to burn it.
- Once the pumpkin is roasted and cool enough to handle, scoop out the flesh and add it to the pot with the sautéed onions and garlic.
- Pour in the vegetable stock and bring the mixture to a gentle simmer. Reduce the heat to low and cook for about 10 minutes to let the flavors meld.
- Use an immersion blender directly in the pot, or carefully transfer the mixture to a blender in batches. Puree until the soup is smooth and velvety.
- Stir in the cream or coconut milk, warming the soup for about 3 minutes until heated through. Taste and adjust the seasoning with salt, pepper, nutmeg, or smoked paprika as desired.
- Serve the soup hot, garnished with a drizzle of cream, toasted pumpkin seeds, or fresh herbs for a beautiful presentation.
Notes
For an extra smoky flavor, add a dash of smoked paprika or a splash of apple cider vinegar before serving. If the soup is too thick, thin with a little hot water or stock. Leftovers keep well refrigerated and taste even better the next day.