Go Back Email Link
–+ servings

Creamy Roasted Pumpkin Soup

This pumpkin soup combines roasted pumpkin with warm spices and roasted garlic to create a velvety, smooth texture. The process involves roasting pumpkin and garlic, then blending the softened ingredients into a creamy, aromatic soup. The final dish has a silky consistency with a rich, orange hue and inviting fall-inspired flavors.
Hit the Rating button
Print Pin
Course: Main Course
Cuisine: Comfort Food
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Calories: 180kcal
Author: James Taylor
Servings: 4

Equipment

Ingredients

  • 1 kg pumpkin peeled, seeded, and cut into chunks
  • 4 cloves garlic whole, with skin
  • 2 tbsp olive oil for roasting and sautéing
  • 1 tsp ground cinnamon adds warmth and depth
  • 0.5 tsp ground nutmeg for a subtle earthy flavor
  • 1 liter vegetable broth warm, for blending and thinning the soup
  • 1/2 cup heavy cream for creaminess
  • to taste salt and pepper for seasoning

Instructions

  • Preheat your oven to 400°F (200°C). Scatter pumpkin chunks and whole garlic cloves on a baking sheet, then drizzle with olive oil. Roast for about 25-30 minutes until the pumpkin is tender and slightly caramelized, and the garlic is soft and fragrant.
  • Remove the roasted pumpkin and garlic from the oven. Let the garlic cool slightly, then squeeze the roasted garlic out of its skins into a blender or large bowl.
  • Transfer the roasted pumpkin to the blender or use an immersion blender directly in the pot. Add the roasted garlic, ground cinnamon, and nutmeg.
  • Pour in a cup of warm vegetable broth and blend until completely smooth and creamy, about 1-2 minutes. If using a blender, do this in batches if necessary.
  • Pour the pureed mixture into a large pot, then add the remaining broth. Bring the soup to a gentle simmer over medium heat, stirring occasionally, for about 10 minutes to develop flavors.
  • Stir in the heavy cream and season with salt and pepper to taste. Continue to simmer for another 2-3 minutes until heated through and slightly thickened.
  • Taste and adjust seasoning, adding more salt, pepper, or spices if desired. The soup should be silky smooth with a warm, inviting aroma.
  • Serve the creamy pumpkin soup hot, garnished with toast or pumpkin seeds if desired, and enjoy the cozy flavors of fall.

Nutrition

Calories: 180kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 600mg | Potassium: 600mg | Sugar: 8g | Vitamin C: 10mg | Calcium: 40mg | Iron: 1mg