Roasted Pumpkin Soup
This roasted pumpkin soup mixes perfectly cooked pumpkin with herbs and cream for the best comfort food. Cooking the pumpkin makes deep, smoky flavors that turn simple things into restaurant-good soup. Super smooth texture and warm spices make this your new fall favorite. ENJOY every bite!
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.