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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
Cook Time 45 minutes
Total Time 1 hour
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.