Roasting pumpkin transforms its flavor, making it sweeter and richer — a perfect start for fall. I love the simplicity of this soup because it’s honest; no complicated ingredients, just pure seasonal goodness. It’s a dish that feels like a warm hug, especially when it’s chilly outside and leaves are falling.
This recipe is a bit of a ritual for me, a way to slow down and really enjoy the process. Plus, roasting your own pumpkin beats using canned puree any day — that caramelized depth is worth the extra step.
Why I Keep Coming Back to This Recipe
It’s simple, honest, and perfect for chilly days. The roasted pumpkin’s natural sweetness is magnified, making every sip feel like a small celebration of fall. Plus, it’s forgiving — little tweaks change everything, which keeps me experimenting and coming back for more.
Breaking Down the Key Ingredients
- Pumpkin: Sweet, earthy flesh that roasts beautifully, becoming tender and caramelized.
- Olive oil: Helps roast the pumpkin evenly and adds a fruity, smoky note.
- Onion and garlic: Builds the savory base, releasing fragrant aromas during sautéing.
- Vegetable broth: A light, flavorful liquid that forms the soup’s body.
- Cream or coconut milk: Adds richness and a silky texture, balancing the sweetness.
- Nutmeg: A pinch brings warm spice to deepen the flavor.
- Toasted seeds: Crunchy garnish that adds texture and nutty aroma.
Tools & Equipment You’ll Need
- Baking sheet: To roast the pumpkin halves evenly.
- Sharp knife: To cut and peel the pumpkin safely.
- Blender or immersion blender: To puree the roasted pumpkin into a smooth soup.
- Large pot: To simmer the soup and meld flavors.
- Wooden spoon: For gentle stirring.
Step-by-Step: How to Make It Perfect
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Cut a small sugar pumpkin or butternut squash in half, scoop out seeds, and peel if needed.
Step 3: Place the halves on a baking sheet, drizzle with olive oil, and sprinkle with salt.
Step 4: Roast for 45-50 minutes until the flesh is tender and caramelized around the edges.
Step 5: While still warm, scoop the roasted pumpkin flesh into a blender.
Step 6: In a pot, sauté chopped onion and garlic in a little oil until soft and fragrant.
Step 7: Add the pumpkin puree, vegetable broth, a pinch of nutmeg, and a splash of cream.
Step 8: Simmer gently for 15 minutes, stirring occasionally, until flavors meld.
Step 9: Taste and adjust salt and pepper.
Step 10: Serve hot, garnished with a swirl of cream or a sprinkle of toasted seeds.
Cooking Checkpoints & Tips
- Pumpkin should be tender enough to mash easily when pierced with a fork.
- Onion and garlic should be translucent and fragrant, not browned or burnt.
- Soup should be smooth and creamy, not watery or lumpy.
- Taste and season at the end; flavors develop as it cools slightly.
Common Mistakes & How to Fix Them
- Dull knives can lead to uneven pumpkin pieces and potential injury.? Use a sharp knife to avoid slipping and uneven cuts.
- Over-roasted pumpkin can taste bitter.? Keep an eye on the roasting time to prevent burning.
- Burnt or scorched bits in the soup.? Stir gently to avoid splashing hot soup.
- Oversalting can overpower the delicate pumpkin flavor.? Taste before salting.
Roasted Pumpkin Soup
Equipment
- Sharp Knife
- Blender or Immersion Blender
Ingredients
- 1 small sugar pumpkin or butternut squash halved, seeds removed
- 2 tablespoons olive oil for roasting and sautéing
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups vegetable broth or chicken broth
- 0.5 cup heavy cream or coconut milk for richness
- 1/4 teaspoon nutmeg ground, optional
- to taste salt and pepper
- 2 tablespoons toasted seeds for garnish
Instructions
- Preheat your oven to 200°C (390°F). Place a baking sheet in the oven to heat up as well.
- Cut the pumpkin in half with a sharp knife, scoop out the seeds, and peel if necessary. Place the halves cut-side up on the hot baking sheet.
- Drizzle the pumpkin halves with olive oil and sprinkle with a pinch of salt. Roast for about 45-50 minutes until the flesh is soft and caramelized around the edges, filling your kitchen with a sweet, roasted aroma.
- Once roasted and still warm, scoop the pumpkin flesh into a blender. Be careful as it will be hot and tender.
- Meanwhile, heat a large pot over medium heat. Add a splash of olive oil and sauté the chopped onion until translucent and fragrant, about 5 minutes.
- Add the minced garlic to the onions and cook for another minute until fragrant, ensuring it doesn’t brown or burn.
- Pour in the vegetable broth, then add the pumpkin puree to the pot. Stir well to combine everything smoothly.
- Sprinkle in the ground nutmeg, then bring the mixture to a gentle simmer. Let it cook for about 15 minutes, stirring occasionally as the flavors meld and the soup thickens slightly.
- Turn off the heat, then add the heavy cream or coconut milk, stirring until fully incorporated. Taste and season with salt and pepper as needed.
- Use an immersion blender directly in the pot or transfer the soup to a blender in batches. Puree until silky smooth, feeling the soup become thick and velvety.
- Pour the hot, creamy soup into bowls. Garnish with toasted seeds for crunch and a burst of nuttiness.
