Creamy, Delicious Roasted Pumpkin Soup
Cozy Up with Creamy Roasted Pumpkin Soup
As the leaves change and the air gets crisper, there’s nothing quite like a warm, comforting bowl of soup. And what’s more autumnal than pumpkin? This Creamy Roasted Pumpkin Soup is the perfect blend of sweet and savory, incredibly easy to make, and guaranteed to become a fall favorite. Roasting the pumpkin first deepens its flavor, creating a soup that’s far richer and more complex than those made with canned puree.
This recipe is a fantastic way to showcase the flavors of the season. It’s naturally gluten-free and can easily be adapted to be vegan with a simple swap of vegetable broth and plant-based cream. It’s also a great way to use up that pumpkin you carved for Halloween!
What makes this recipe special?
- Roasted Pumpkin: Roasting brings out the natural sweetness and adds a depth of flavor you won’t get any other way.
- Simple Ingredients: You likely already have many of these pantry staples on hand.
- Quick & Easy: From prep to table in under an hour!
- Versatile: Perfect as a starter, light lunch, or comforting dinner.
Tips for the Best Pumpkin Soup:
- Pumpkin Choice: Jap or butternut pumpkin varieties work beautifully. Choose a pumpkin that feels heavy for its size.
- Don’t Skip the Roasting: It truly makes a difference! Ensure the pumpkin is nicely caramelized for maximum flavor.
- Blend it Smooth: For a velvety texture, use an immersion blender or carefully transfer the soup to a regular blender.
- Garnish Generously: A sprinkle of fresh parsley adds a pop of color and freshness.
Frequently Asked Questions
Q: Can I use canned pumpkin puree?
A: While you can, the flavor won’t be as rich or complex. If using canned, reduce the roasting time to zero and add the puree directly to the saucepan.
Q: Can this soup be made vegan?
A: Absolutely! Simply substitute vegetable broth for the chicken broth and use a plant-based cream alternative.
Q: Can I add any other vegetables?
A: Yes! Carrots, sweet potatoes, or apples would all be delicious additions. Add them to the saucepan along with the onion and garlic.
Q: How long can I store leftover soup?
A: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for longer storage.
Q: What pairs well with this soup?
A: Crusty bread for dipping, a side salad, or a grilled cheese sandwich are all excellent choices.
Creamy Roasted Pumpkin Soup
Ingredients
- 1 kg Pumpkin Jap or butternut pumpkin work well
- 1 Onion chopped
- 2 Garlic cloves finely chopped
- 4 cups Chicken broth Vegetable broth can be substituted
- 1 tbsp Olive oil
- 2 tbsp Cream
- to garnish Parsley chopped
Instructions
- Preheat oven and lay out pumpkin cubes on a foil lined pan, roast for 35 or so minutes
- Heat oil in a large saucepan and cook onion and garlic until translucent and soft
- Add pumpkin in and then add broth, allow to simmer for about 15 minutes
- Add cream in and stir until dissolved
- Garnish with chopped parsley and serve.
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