Roasted Pumpkin Soup
Fall is here! Time for hot soup that makes you smile. This roasted pumpkin soup tastes like a warm hug. Your kitchen will smell so good. Your family will ask for more. I make this soup every week when it gets cold. It’s my go-to recipe. You’ll love how easy it is. Trust me on this one!
Why You’ll Love This Roasted Pumpkin Soup
I tried so many pumpkin soups. This one wins every time! Here’s why you need this roasted pumpkin soup in your life:
- Rich, sweet flavor – Cooking the pumpkin makes it taste amazing.
- Super smooth – No chunks at all, just creamy goodness.
- Easy to make – Anyone can do this recipe.
- Saves well – Make extra and eat it later.
- Everyone loves it – Kids eat it up fast.
- Good for you – Healthy and tasty at the same time.
This soup goes great with other warm soups like my creamy asparagus soup or broccoli cheddar potato soup. Try it with instant pot butternut squash soup for a fun soup dinner!
Ingredients You’ll Need
Here’s what you need to buy! Look at the recipe card below for how much of each thing.
- Sugar pumpkin: Pick heavy ones that feel firm and solid.
- Yellow onion: Makes the soup taste rich and good.
- Fresh garlic: Goes perfectly with the sweet roasted pumpkin taste.
- Vegetable broth: Makes the soup the right thickness and flavor.
- Heavy cream: Makes everything smooth and rich tasting.
- Olive oil: For cooking and making flavors taste better.
- Ground ginger: Adds warm spice that’s not too hot.
- Ground nutmeg: Classic pumpkin spice that makes it special.
- Salt and pepper: You need these to make it taste right.
- Fresh thyme (optional): You can skip this, but it smells nice.
How to Make Roasted Pumpkin Soup
Time to cook! This easy way turns plain pumpkin into amazing soup that tastes like it came from a fancy place.
Step 1: Prep Your Pumpkin
Cut your pumpkin (3 pounds) in half. Take out all the seeds and stringy stuff inside. Brush the cut parts with 2 tablespoons olive oil. Add salt and pepper on top.
Step 2: Roast to Perfection
Put the pumpkin face down on your baking sheet. Cook at 400°F for 45-50 minutes. It’s done when you can poke it easily with a fork. It will smell so good!
Step 3: Cook Your Onions
Heat 1 tablespoon olive oil in your big pot on medium heat. Add 1 cut-up onion. Cook for 5 minutes until soft. Add 3 cut-up garlic pieces and cook 30 seconds more.
Step 4: Add the Pumpkin
Scoop out the cooked pumpkin from the skin (it comes out easily now!). Put it in the pot with your cooked onions. You’ll get about 4 cups of yummy cooked pumpkin.
Step 5: Add Liquid and Spices
Pour in 4 cups vegetable broth, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, salt, and pepper. Let it bubble up, then turn the heat down. Let it cook slowly for 15 minutes so the flavors mix together.
Step 6: Make It Smooth
Use your stick blender to mix the soup until it’s totally smooth. No lumps at all – we want it perfect! This takes about 2-3 minutes of mixing around.
Step 7: Add the Cream
Stir in 1/2 cup heavy cream and fresh thyme if you have it. Taste it and add more salt if needed. Let it cook 2-3 minutes more to get hot all the way through.
Tips for the Best Pumpkin Soup
Here are my best tricks for perfect soup! These small things make your soup taste way better than just okay.
- Pick the right pumpkin: Sugar pumpkins taste much sweeter than big carving pumpkins and work way better for cooking.
- Don’t skip the roasting: This step makes deep, sweet flavors you can’t get any other way. It’s worth the extra time for sure!
- Mix in small batches: If you use a regular blender, do small amounts and be careful with hot soup. Stay safe while cooking!
- Strain for super smoothness: Pour mixed soup through a small strainer if you want it super smooth, like restaurants. Extra step, but worth it!
- Taste while you cook: Every pumpkin tastes different, so try it and add spices as needed. You know what tastes good to you!
- Heat your bowls: Put serving bowls in a 200°F oven for 5 minutes before you serve soup. Keeps soup hot longer and feels special!
Variations and Substitutions
Want to change things up? Here are great ways to make this roasted pumpkin soup just how you like it!
- No dairy: Use thick coconut milk instead of heavy cream. You get the same rich taste with a fun tropical twist that’s good.
- Add meat: Stir in cooked chicken or crispy bacon pieces. This makes it a big meal that fills everyone up for hours.
- Make it spicy: Add curry powder, hot pepper, or chipotle for heat. Start with a little – you can add more, but can’t take it out!
- Go vegan: Use coconut cream and vegetable broth for everything. Add nutritional yeast for an extra-rich flavor that’s plant-based.
- Try other squash: Butternut, acorn, or other winter squash work great too. Each one brings its own special sweetness and taste.
Make-Ahead and Storage Tips
This soup is perfect for making ahead! I always cook extra because it tastes even better the next day. Put your soup in the fridge for up to 5 days. Just heat it slowly on the stove and stir it well. The flavors get better as it sits there.
You can freeze it for up to 3 months, too. I use containers that don’t break in the freezer or strong bags. Let it thaw in the fridge overnight and heat it slowly. You might need to add some broth if it gets too thick.
Here’s a smart tip: freeze it without the cream, then add cream when you heat it. This keeps it smooth and creamy!
Recipe FAQs
Can I use canned pumpkin instead?
Yes! Use 2 cups of plain pumpkin from a can instead of cooking fresh pumpkin. You won’t get the smoky taste, but it still tastes great and saves time.
What’s the best way to cut a pumpkin safely?
Use a sharp knife and cut slowly. Start by cutting off the stem, then slice in half from top to bottom. A sturdy cutting board helps, too!
How do I know when the pumpkin is done cooking?
Your pumpkin is ready when you can poke it easily with a fork, and the edges look a little brown. This usually takes 45-50 minutes at 400°F.
Can I make this soup in a slow cooker?
Sure! Cook the pumpkin in the oven first, then put everything in your slow cooker on low for 4-6 hours. Mix it smooth at the end like usual.
What should I serve with this soup?
This goes amazing with homemade garlic knots or cornbread muffins. For big meals, try buffalo chicken pasta bake or Swedish meatball casserole.
How can I make this soup less sweet?
Add more savory things like extra garlic, onion powder, or a little bit of vinegar. These balance out the sweet pumpkin taste really well.
Why is my soup too thin?
Let it cook without a lid for 10-15 minutes to cook off extra liquid, or mix 1 tablespoon cornstarch with cold water and stir it in. It will get thick fast!
Can I freeze this soup with cream in it?
The cream might look weird when you thaw it, so I freeze it without cream. Add cream when you heat it for the smoothest taste every time.
How do I heat frozen soup?
Let it thaw in the fridge overnight, then heat it slowly on the stove on medium-low heat. Stir it a lot and add broth if you need to.
What other spices work well in pumpkin soup?
Try sage, rosemary, or even a tiny bit of cinnamon! Start with small amounts and taste as you go. Everyone likes different spices.
Roasted Pumpkin Soup
Ingredients
- 1 whole sugar pumpkin (3 pounds)
- 3 tablespoons olive oil (divided)
- 1 large yellow onion (diced)
- 3 cloves garlic (minced)
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 sprigs fresh thyme (optional)
- Salt and black pepper to taste
Instructions
- Heat oven and prep: Heat oven to 400°F. Cut the pumpkin in half, take out the seeds and stringy stuff. Brush cut sides with 2 tablespoons olive oil, add salt and pepper.
- Cook the pumpkin: Put the cut side down on a baking sheet. Cook 45-50 minutes until you can poke it easily with a fork and the edges look a little brown. Let it cool before touching.
- Cook onions: Heat the last 1 tablespoon oil in a big pot on medium heat. Add cut onion, cook 5 minutes until soft and see-through. Add garlic, cook 30 seconds more.
- Mix everything: Scoop pumpkin meat from skins, add to pot with onions. Pour in vegetable broth, ginger, nutmeg, salt, and pepper. Let it bubble up hot.
- Let it cook slowly: Turn the heat to medium-low, let it cook slowly for 15 minutes so all flavors mix together really good. Stir it sometimes so nothing sticks.
- Make it smooth: Use a stick blender to mix the soup until it's totally smooth and creamy. Move it around in circles for 2-3 minutes until no lumps are left.
- Add cream: Stir in heavy cream and fresh thyme if you have it. Let it cook 2-3 minutes more to get hot. Taste it and add more salt if needed before serving.
Notes
- Pick sugar pumpkins instead of carving pumpkins for better flavor and texture. They taste sweeter and aren’t as watery, so they make much better soup.
- For super smooth soup, pour through a small strainer after mixing. This takes out any bits left and makes it smooth like restaurants serve.
- Soup stays good in the fridge up to 5 days and freezes great for 3 months. Freeze without cream for best results, and add cream when heating up.
- You can use butternut squash or other winter squash instead. Each one brings its own special sweetness and taste to this easy base recipe.
- Top with toasted pumpkin seeds, cream swirl, or fresh herbs. A little drizzle of good olive oil adds richness and makes it look really pretty.
