Roasted Pumpkin Soup

This wonderfully creamy and aromatic roasted pumpkin soup recipe is one of the best things fall has to offer! It’s warming, delicious, low in calories, and packed with vitamins! Perfect for cozy dinners, holiday gatherings, or a simple weeknight meal, this soup showcases the rich flavors of roasted vegetables. It’s not only comforting but also easy to prepare, making it an ideal addition to your autumn menu.

Why You’ll Love This Recipe

• Easy to Make: With simple steps and minimal prep time, this roasted pumpkin soup comes together quickly.
• Flavorful: The roasting process enhances the natural sweetness of the pumpkin and vegetables, creating a rich and satisfying taste.
• Versatile: Enjoy it as a starter or main dish. Pair it with bread or a salad for a complete meal.
• Healthy & Nutritious: Packed with vitamins and low in calories, this soup is a nutritious choice for any diet.
• Customizable: Adjust the spices and toppings to suit your taste preferences or dietary needs.

Tools and Preparation

Gathering the right tools can make cooking easier and more enjoyable. Here are some essential items you will need for making roasted pumpkin soup.

Essential Tools and Equipment

• Baking sheet
• Large pot
• Immersion blender or stand mixer
• Spoon for scooping seeds

Importance of Each Tool

• Baking sheet: Ideal for roasting vegetables evenly, allowing them to caramelize perfectly.
• Large pot: Necessary for blending the soup smoothly without spilling.
• Immersion blender: Makes it easy to puree the soup directly in the pot, saving cleanup time.
• Spoon for scooping seeds: Ensures you can easily prepare your pumpkin while minimizing waste.

Ingredients

For the Soup

• 2.2 lb pumpkin/squash (red kuri squash is best)
• 2 carrots
• 4 shallots
• 2 cloves garlic
• 2 tbsp olive oil
• 1 tsp cardamom (optional)
• ½ tsp salt
• ½ tsp pepper
• 4 cups vegetable broth
• ½ lemon, squeezed out juice
• 2 tbsp butter (vegan: dairy-free butter)

For Garnish

• some greek yogurt (vegan: dairy-free yogurt)
• 2 tablespoons fresh parsley, finely chopped

How to Make Roasted Pumpkin Soup

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). This temperature will help roast the vegetables evenly.

Step 2: Prepare Your Vegetables

Wash the pumpkin thoroughly. Cut it in half and scoop out the seeds using a spoon. Slice the pumpkin into large pieces. Also cut the peeled shallots and carrots into large pieces. Leave the garlic cloves whole.

Step 3: Toss with Olive Oil and Spices

On a baking sheet, toss together the pumpkin pieces, shallots, carrots, garlic cloves, olive oil, cardamom (if using), salt, and pepper. Ensure everything is well coated. Spread them out evenly on the sheet.

Step 4: Roast Until Tender

Place the baking sheet in your preheated oven and roast for about 30 minutes or until all vegetables are tender and beginning to caramelize.

Step 5: Combine with Vegetable Broth

Once roasted, remove the vegetables from the oven. Transfer them to a large pot along with 4 cups of vegetable broth. Bring this mixture to a boil over medium-high heat then reduce heat and let it simmer for about 10 minutes.

Step 6: Blend Until Smooth

Blend the soup using an immersion blender or transfer it in batches to a stand mixer until smooth. If you prefer a thinner consistency, add an additional ½ to 1 cup of water while blending.

Step 7: Season to Taste

Taste your soup and adjust seasoning as needed by adding lemon juice, salt, or pepper. Divide into bowls and garnish with a drizzle of brown butter if desired, along with a dollop of yogurt.

Optional – How to Make Brown Butter

To make brown butter, melt butter in a small pot over medium heat. Let it simmer for about 5 minutes until it turns brown and smells nutty. Strain through a fine sieve before drizzling over your soup.

Enjoy this delicious roasted pumpkin soup that’s perfect for any occasion!

How to Serve Roasted Pumpkin Soup

Serving roasted pumpkin soup can be a delightful experience, enhanced by a variety of toppings and accompaniments. Here are some creative ways to enjoy this comforting dish.

Add Creamy Toppings

• Greek Yogurt: A dollop of Greek yogurt adds creaminess and a tangy flavor that balances the sweetness of the pumpkin.
• Sour Cream: Similar to yogurt, sour cream provides a rich texture and slight acidity that enhances the soup’s taste.
• Heavy Cream: For an indulgent twist, drizzle heavy cream over the soup before serving for extra richness.

Incorporate Crunchy Elements

• Toasted Seeds: Sprinkle toasted pumpkin seeds (pepitas) on top for a crunchy texture and nutty flavor.
• Croutons: Add homemade or store-bought croutons for a satisfying crunch that contrasts with the smoothness of the soup.

Enhance with Fresh Herbs

• Chopped Parsley: Fresh parsley brightens up the dish with its color and fresh flavor.
• Chives: Finely chopped chives provide a mild onion flavor that complements the soup beautifully.

How to Perfect Roasted Pumpkin Soup

Creating the perfect roasted pumpkin soup involves attention to detail. Here are some tips to elevate your soup-making skills.

• Bold Flavoring: Use spices like nutmeg or cinnamon alongside cardamom for added warmth and depth.
• Fresh Ingredients: Always opt for fresh vegetables and herbs; they significantly enhance the overall taste.
• Roast Well: Ensure your vegetables are well-roasted until caramelized. This will intensify their flavors in the soup.
• Blend Thoroughly: For an ultra-smooth texture, blend your soup thoroughly using an immersion blender or a high-speed blender.
• Adjust Consistency: If you prefer a thinner soup, add more vegetable broth or water gradually until you reach your desired consistency.

Best Side Dishes for Roasted Pumpkin Soup

Pairing side dishes with roasted pumpkin soup can make your meal complete. These options complement the rich flavors of the soup beautifully.

1. Garlic Bread: Crispy garlic bread is perfect for dipping into the creamy soup, adding both flavor and texture.
2. Mixed Green Salad: A light salad with vinaigrette helps balance the richness of the soup while adding freshness.
3. Cornbread Muffins: Sweet cornbread muffins provide a delightful contrast to savory pumpkin flavors.
4. Cheese Toasts: Melty cheese on toast adds indulgence and pairs wonderfully with warm soup.
5. Stuffed Peppers: Baked stuffed peppers filled with grains or beans make a hearty side option that complements the flavors of pumpkin.
6. Roasted Vegetables: A medley of seasonal roasted vegetables enhances your meal’s healthiness and adds variety to textures.

Common Mistakes to Avoid

Making roasted pumpkin soup can be straightforward, but there are a few common pitfalls to watch out for.

• Skipping the roasting step: Roasting enhances the flavor of the pumpkin and other vegetables. Always roast them to achieve that rich, sweet taste.
• Not seasoning properly: Seasoning helps bring out the flavors. Taste your soup before serving and adjust with salt, pepper, or lemon juice as needed.
• Using too much water: Adding too much water can dilute the soup’s flavor. Start with less liquid and add more only if you prefer a thinner consistency.
• Ignoring texture preferences: If you enjoy a chunky soup, blend only half of the mixture. This gives you both smooth and textured bites in your bowl.
• Neglecting garnishes: Toppings like yogurt or brown butter can elevate your soup’s presentation and flavor. Don’t skip this final touch!

Storage & Reheating Instructions

Refrigerator Storage

• Duration: Store roasted pumpkin soup in the fridge for up to 4 days.
• Containers: Use airtight containers to keep the soup fresh.

Freezing Roasted Pumpkin Soup

• Duration: You can freeze the soup for up to 3 months.
• Containers: Use freezer-safe containers or resealable bags for best results. Leave some space for expansion.

Reheating Roasted Pumpkin Soup

• Oven: Preheat to 350°F (175°C) and warm the soup in an oven-safe dish for about 20 minutes.
• Microwave: Heat in a microwave-safe bowl for 2-3 minutes, stirring halfway through to ensure even heating.
• Stovetop: Pour into a pot and heat over medium heat until warmed through, stirring occasionally.

Frequently Asked Questions

How do I make my roasted pumpkin soup creamier?

You can add more butter or a splash of heavy cream after blending for extra creaminess. Coconut milk is also a great dairy-free option.

Can I use different vegetables in roasted pumpkin soup?

Absolutely! Carrots, sweet potatoes, or even apples can be delicious additions that complement the pumpkin nicely.

What can I serve with roasted pumpkin soup?

Consider pairing it with crusty bread, grilled cheese sandwiches, or cornbread for a complete meal experience.

How long does roasted pumpkin soup last?

In the refrigerator, it lasts up to 4 days; if frozen properly, it keeps well for up to 3 months.

Final Thoughts

This roasted pumpkin soup is not just comforting but also versatile! You can easily customize it with different spices or toppings based on your preference. Whether enjoyed on its own or paired with sides, it’s sure to become a fall favorite. Give it a try and make it your own!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Creamy Roasted Pumpkin Soup

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• Author: Vanessa
• Total Time: 55 minutes
• Yield: Approximately 6 servings 1x

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Description

Indulge in the warmth of autumn with this creamy roasted pumpkin soup, a delightful blend of rich flavors and nutritious ingredients. Perfect for cozy dinners or festive gatherings, this soup features roasted pumpkin, carrots, and shallots that are caramelized to enhance their natural sweetness. With minimal prep and cooking time, this dish is not only easy to make but also customizable to suit your dietary preferences. Whether you enjoy it as a starter or a main course paired with crusty bread or a fresh salad, this roasted pumpkin soup is sure to become a seasonal favorite.

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Ingredients

Scale 1x2x3x

• 2.2 lb pumpkin (red kuri squash recommended)
• 2 carrots
• 4 shallots
• 2 cloves garlic
• 2 tbsp olive oil
• 4 cups vegetable broth
• Salt and pepper to taste
• Optional: 1 tsp cardamom

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Prepare the pumpkin by cutting it in half, scooping out seeds, and slicing it into large pieces. Cut carrots and shallots into large chunks; leave garlic cloves whole.
3. Toss the vegetables on a baking sheet with olive oil, cardamom (if using), salt, and pepper.
4. Roast for about 30 minutes until tender and caramelized.
5. Transfer roasted vegetables to a large pot with vegetable broth. Bring to a boil, then simmer for 10 minutes.
6. Blend the mixture until smooth using an immersion blender or stand mixer.
7. Adjust seasoning with lemon juice, salt, or pepper as desired.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Roasting/Blending
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 180
• Sugar: 5g
• Sodium: 450mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 10mg