Unconventional Charm: The Secret to Perfect Fall Roasted Pumpkin Soup

With a few simple steps, this soup becomes a celebratory gesture of fall. Its velvety texture and sweet-savory profile make it perfect for sharing or savoring alone. Plus, once you master the roasting, this recipe will quickly become your go-to for crisp mornings or lazy weekends—especially when pumpkins are at their peak.

Roasted Pumpkin Soup

This pumpkin soup features a creamy, velvety texture achieved through blending roasted pumpkin with aromatics and broth. The dish highlights the natural sweetness of pumpkin complemented by savory seasonings, presenting a smooth, inviting bowl perfect for fall. The final appearance is a rich, orange-hued soup with a silky finish.

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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: 150

Ingredients Equipment Method

Ingredients

  

• 1 small sugar pumpkin or pie pumpkin halved and seeded
• 2 tablespoons olive oil for roasting
• 1 small onion roughly chopped
• 2 cloves garlic minced
• 4 cups vegetable broth
• 1/2 teaspoon cinnamon optional, for added warmth
• to taste salt and pepper

Equipment

• Baking Sheet
• Large Pot or Dutch Oven
• Immersion blender or regular blender
• Measuring cups and spoons
• Knife
• Cutting Board

Method

 

1. Preheat your oven to 400°F (200°C). Place the halved pumpkin cut side up on a baking sheet, drizzling the flesh with a tablespoon of olive oil. Roast until tender and the edges are slightly caramelized, about 40 minutes.
2. Allow the roasted pumpkin to cool slightly, then scoop out the flesh into a bowl, discarding the skin. Set aside.
3. Heat a large pot over medium heat. Add a tablespoon of olive oil, then sauté the chopped onion until it becomes translucent and fragrant, about 5 minutes.
4. Add the minced garlic to the onions and cook for another minute until the garlic is fragrant.
5. Puree the roasted pumpkin flesh until smooth, then add it to the pot with the sautéed onions and garlic.
6. Pour in the vegetable broth, stirring well to combine. Bring the mixture to a gentle simmer over medium heat.
7. Season the soup with cinnamon, salt, and pepper. Let it simmer uncovered for about 10 minutes to allow flavors to meld.
8. Use an immersion blender to blend the soup directly in the pot until it reaches a smooth, velvety consistency. Alternatively, carefully transfer the mixture to a blender and puree until smooth, then return to the pot.
9. Taste and adjust seasoning with additional salt and pepper if needed. Heat through for a few more minutes if necessary.
10. Pour the hot soup into bowls, garnish with a drizzle of cream or a sprinkle of roasted pumpkin seeds if desired, and serve warm.

Preparing this dish reminds me that simple ingredients, when handled with care, create something truly special. Whether enjoyed solo with a good book or shared around the table, it’s a humble recipe that celebrates the beauty of fall’s bounty.