Roasted Pumpkin Soup
This creamy pumpkin soup is made by roasting sweet, earthy pumpkin chunks until caramelized and smoky, then blending them into a velvety base. Enriched with onion, garlic, and a touch of smoked paprika, it offers a warm, comforting texture with layers of deep flavor. The final soup is smooth, glossy, and perfect for chilly days, with a rich aroma filling the kitchen.
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Calories: 180kcal
Servings: 4
Equipment
- Sharp Knife
- Spoon
- Immersion blender or stand blender
Ingredients
- 1 kg pumpkin or butternut squash sugar pumpkin or butternut squash preferred
- 2 tbsp olive oil good fruity preferred
- 1 onion diced
- 2 cloves garlic minced
- 3-4 cups vegetable stock adjust as needed
- 1 tsp smoked paprika
- 0.5 cup cream or coconut milk for richness
Instructions
- Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper. Cut the pumpkin into rough chunks, then toss with olive oil, salt, and pepper until evenly coated. Spread the pieces out on the sheet in a single layer.
- Roast the pumpkin for 35–40 minutes, or until the edges are caramelized and the flesh is very tender. You’ll smell sweet and smoky aromas filling your kitchen as the pumpkin cooks.
- While the pumpkin roasts, dice the onion and mince the garlic. Heat a large pot over medium heat, then add a splash of olive oil. Sauté the onion until it becomes translucent and soft, about 5 minutes, and then add the garlic, cooking until fragrant.
- Once the pumpkin is done, carefully scoop the flesh into the pot along with any caramelized juices on the sheet—these add great flavor. Stir in the smoked paprika, coating the pumpkin with a warm, smoky hue.
- Pour in enough vegetable stock to cover the pumpkin, about 3 to 4 cups. Bring the mixture to a gentle simmer and cook for 10 minutes to let the flavors meld and the pumpkin soften further.
- Use an immersion blender or transfer the soup in batches to a stand blender. Purée until silky smooth, then return to the pot if needed. Taste and adjust the seasoning with salt, pepper, or a squeeze of lemon for brightness.
- Stir in the cream or coconut milk, then gently heat the soup without boiling to warm through. The soup should be glossy, velvety, and fragrant with smoky pumpkin aroma.
- Ladle the hot soup into bowls. Garnish with fresh herbs, a drizzle of olive oil, or a swirl of extra cream if desired. Serve immediately while warm and inviting.
Notes
Feel free to customize with toppings like toasted pumpkin seeds or a dash of hot sauce for extra flair.
Nutrition
Calories: 180kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Sodium: 600mg | Potassium: 550mg | Sugar: 8g | Vitamin C: 15mg | Calcium: 40mg | Iron: 1.5mg