Description
A warm and comforting roasted pumpkin soup, perfect for chilly days; creamy, flavorful, and easy to make.
Ingredients
Scale
- 2 pounds pumpkin, peeled and cubed
- 1 cup yellow onion, chopped
- 3 cloves garlic
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 0.5 cups heavy cream (or coconut milk for dairy-free)
- 1 tablespoon unsalted butter (optional)
- 1 teaspoon fresh thyme leaves, chopped
- 0.5 teaspoons kosher salt (plus more to taste)
- 0.5 teaspoons black pepper
- 0.25 teaspoons ground nutmeg
- 0.25 cups toasted pumpkin seeds (optional, for serving)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the pumpkin cubes with olive oil, salt, and pepper. Spread them on a baking sheet.
- Roast the pumpkin in the oven for about 25-30 minutes until tender.
- In a large pot, melt the butter over medium heat. Add the chopped onions and garlic, and cook until soft.
- Add the roasted pumpkin to the pot along with the vegetable broth, thyme, and nutmeg.
- Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
- Use an immersion blender or regular blender to puree the soup until smooth.
- Stir in the heavy cream (or coconut milk) and heat through.
- Taste and adjust the seasoning, adding more salt or pepper if needed.
Notes
For a sweeter flavor, add a pinch of brown sugar. For a spicy kick, consider adding cayenne pepper. Always taste before serving to adjust flavors as needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin soup, roasted pumpkin, fall recipes, comforting soup, dairy-free option