Autumn’s Hidden Gem: Roasted Pumpkin Soup with a Twist

As the leaves turn fiery orange and the air crisps, I find myself gravitating towards unexpected ways to celebrate fall. This year, I decided to elevate my pumpkin soup game by roasting the pumpkin first, which amplifies its natural sweetness and imbues the soup with a smoky depth. It’s a simple step that transforms a humble ingredient into something extraordinary.

What excites me most is how this recipe marries seasonal comfort with a touch of gourmet flair. The aroma of roasting pumpkin paired with hints of cinnamon, garlic, and a splash of cream? Pure autumnal bliss. It’s perfect for cozy gatherings or a quiet night indulging in the season’s flavors.

Roasted Pumpkin Soup

This pumpkin soup is made by roasting fresh pumpkin to develop sweetness and smoky flavors. The roasted pumpkin is blended with aromatics and cream to create a smooth, velvety soup with a vibrant orange hue and rich texture.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 1 medium pumpkin peeled, seeded, and cut into chunks
• 2 tablespoons olive oil for roasting
• 4 cloves garlic minced
• 1 teaspoon ground cinnamon
• 2 cups vegetable broth
• 1/2 cup heavy cream for richness
• to taste salt and pepper

Equipment

• Baking sheet
• Blender or immersion blender
• Large pot

Method

 

1. Preheat your oven to 400°F (200°C). Arrange pumpkin chunks on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast for about 40 minutes until tender and slightly caramelized.
2. Remove the pumpkin from the oven and let it cool slightly. Transfer the roasted pumpkin to a blender or place in a large pot for blending.
3. Add the minced garlic and ground cinnamon to the roasted pumpkin. Blend until smooth and creamy, adding a splash of vegetable broth if needed to help blend.
4. Pour the pumpkin mixture into a large pot and add the remaining vegetable broth. Bring to a gentle simmer over medium heat, stirring occasionally.
5. Stir in the heavy cream and season with salt and pepper to taste. Continue simmering for another 5 minutes until heated through and slightly thickened.
6. Remove from heat and taste for seasoning. Serve hot, garnished with a drizzle of cream or toasted pumpkin seeds if desired.

Notes

Roasting the pumpkin enhances flavor and sweetness, making for a richer soup.

This roasted pumpkin soup isn’t just a meal; it’s an experience that captures the essence of fall. Each spoonful offers a warm, velvet texture with a whisper of smoky sweetness, reminding us why this season feels so special. It’s the kind of recipe that feels both nostalgic and fresh, blending comfort with culinary curiosity.

So next time you’re craving something hearty and heartfelt, give this soup a try. Let the rich aroma fill your kitchen and your spirit—fall has never tasted so inviting. Harvest season is fleeting, but your love for good food can last all year long.