If you’re looking for a cozy dish that warms your heart and fills your belly, you’ve come to the right place! My Roasted Pumpkin Soup is a delightful blend of creamy goodness and comforting flavors, perfect for those crisp fall evenings. This recipe has been a family favorite for years, and I love making it when the leaves start to change. It’s wonderful for busy weeknights or as a comforting starter for family gatherings.

The best part? This soup is not only delicious but also packed with nutrients. So, whether you’re curling up on the couch or hosting friends, this roasted pumpkin soup is sure to impress!

Why You’ll Love This Recipe

Easy Preparation: With simple steps, anyone can whip up this satisfying soup in no time.
Family-Friendly Appeal: Kids and adults alike will love the creamy texture and rich flavor.
Make-Ahead Convenience: You can make this soup in advance and enjoy it throughout the week!
Delicious Flavor: The roasting brings out the natural sweetness of the pumpkin, making every bowl a delight.

Ingredients You’ll Need

Gathering these simple and wholesome ingredients is half the fun! They come together beautifully to create a warming bowl of goodness that you won’t want to miss.

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)
some greek yogurt (vegan: dairy-free yogurt)

Variations

One of the great things about this recipe is how flexible it is! Feel free to get creative based on what you have at home or your personal taste preferences.

Add More Veggies: Toss in some sweet potatoes or butternut squash for extra flavor and nutrition.
Spice it Up: Experiment with different spices like nutmeg or cumin to give it a unique twist.
Creamy Alternatives: Use coconut milk instead of vegetable broth for a tropical touch!
Herb Infusion: Stir in fresh herbs like thyme or rosemary at the end for added fragrance.

How to Make Roasted Pumpkin Soup

Step 1: Preheat Your Oven

Start by preheating your oven to 400°F (200°C). This ensures that our vegetables roast evenly, bringing out their natural sweetness.

Step 2: Prepare Your Vegetables

Wash the pumpkin and cut it in half. Scoop out the seeds with a spoon and cut it into large pieces. Slice the shallots and carrots into large chunks too, leaving the garlic cloves whole. This variety in size helps them cook uniformly while adding visual appeal!

Step 3: Toss with Olive Oil and Seasonings

On a baking sheet, toss together all your prepared veggies with olive oil, cardamom, salt, and pepper. Mixing them well ensures each piece is coated and ready to roast to perfection.

Step 4: Roast Away!

Roast your veggie mix in the preheated oven for about 30 minutes. The goal here is to achieve that lovely caramelization which enhances their flavors significantly.

Step 5: Bring It All Together

Once roasted, transfer those delicious veggies into a large pot along with your vegetable broth. Bring everything to a boil before reducing heat and letting it simmer for about 10 minutes. This step allows all those wonderful flavors to meld together beautifully.

Step 6: Blend It Smooth

Using an immersion blender or stand mixer, blend the soup until smooth. If you like your soup a bit thinner, feel free to add half to one cup of water until you reach your desired consistency.

Step 7: Final Touches

Season your soup with lemon juice, salt, and pepper according to taste. Serve it up in bowls and if you’d like, garnish with a drizzle of brown butter (if using) and a dollop of yogurt for that perfect finish!

Optional – Make Brown Butter

If you’re feeling adventurous, melt butter in a small pot over medium heat until it turns brown and smells nutty—this adds an incredible depth of flavor when drizzled over your soup!

And there you have it! A beautiful bowl of roasted pumpkin soup that’s sure to warm you from the inside out. Enjoy every comforting sip!

Pro Tips for Making Roasted Pumpkin Soup

Making the perfect roasted pumpkin soup is a delightful experience, and with a few handy tips, you can elevate your dish to new heights!

Choose the right pumpkin: Opt for red kuri squash or other flavorful varieties to bring out the best taste in your soup. The natural sweetness of these pumpkins enhances the overall flavor profile.
Don’t skip the roasting: Roasting the vegetables caramelizes their natural sugars, resulting in a depth of flavor that boiling just can’t achieve. This step is crucial for creating that rich, comforting taste.
Adjust the texture: If you prefer a creamier soup, feel free to add a splash of plant-based cream or nut milk. This can make your soup even more luscious and satisfying.
Experiment with spices: While cardamom is an optional ingredient, don’t hesitate to play around with other spices like nutmeg or cinnamon for an aromatic twist. These spices can add warmth and complexity to your dish.
Make it ahead: This soup stores beautifully in the fridge for up to 5 days, making it a great option for meal prep. Just reheat before serving, and it’s as good as freshly made!

How to Serve Roasted Pumpkin Soup

Serving your roasted pumpkin soup can be both fun and creative! Here are some ideas to make your presentation shine.

Garnishes

Pumpkin seeds: Toasted pumpkin seeds add a delightful crunch and nutty flavor that perfectly complements the creamy texture of the soup.
Fresh herbs: A sprinkle of fresh parsley or chives brings brightness and freshness to every bowl, enhancing both flavor and appearance.
Chili flakes: For those who enjoy a bit of heat, a pinch of chili flakes can spice things up while adding a pop of color.

Side Dishes

Crusty bread: A warm loaf of crusty bread or rolls is perfect for dipping into your soup. The textures balance beautifully, making every bite satisfying.
Green salad: A light green salad with vinaigrette adds freshness to your meal. Consider mixing arugula with sliced apples for a delightful contrast against the creamy soup.
Roasted vegetables: Pairing your soup with seasonal roasted vegetables enhances the autumn experience while providing additional nutrients.
Cornbread: Sweet cornbread adds a lovely touch that contrasts nicely with the savory flavors of the pumpkin soup. It’s also perfect for soaking up every delicious drop!

With these tips and serving suggestions, you’re all set to impress friends and family alike with this heartwarming dish! Enjoy each spoonful of this delicious roasted pumpkin soup!

Make Ahead and Storage

This roasted pumpkin soup is perfect for meal prep! You can make a big batch in advance and enjoy it throughout the week. Here’s how to store and reheat it.

Storing Leftovers

Store the soup in airtight containers in the refrigerator.
It will keep well for about 3-4 days.
Allow the soup to cool completely before sealing the containers.

Freezing

Allow the soup to cool fully before transferring it to freezer-safe containers or bags.
Leave some space at the top of your container, as the soup will expand when frozen.
It can be frozen for up to 3 months.

Reheating

Thaw frozen soup overnight in the refrigerator before reheating.
Reheat on the stovetop over medium heat, stirring occasionally until warmed through.
If you’re using a microwave, heat in short bursts, stirring between intervals until hot.

FAQs

Got questions? We’ve got answers! Here are some common inquiries about this delicious roasted pumpkin soup.

What can I serve with roasted pumpkin soup?

Roasted pumpkin soup pairs beautifully with crusty bread, grilled cheese sandwiches, or a fresh salad for a complete meal.

How can I enhance my roasted pumpkin soup?

To elevate your roasted pumpkin soup, consider adding spices like nutmeg or ginger, or toppings such as toasted seeds or fresh herbs for extra flavor and texture.

Can I make roasted pumpkin soup ahead of time?

Absolutely! This recipe is great for meal prep. Follow our storing and freezing tips above to enjoy delicious homemade soup anytime!

What is the best way to store roasted pumpkin soup?

Store your roasted pumpkin soup in airtight containers in the fridge for up to 4 days or freeze it for up to 3 months for long-term storage.

Final Thoughts

I hope you find joy in making this comforting roasted pumpkin soup! It’s not just a dish; it’s a warm hug on a chilly day. Embrace all those lovely fall flavors, and don’t hesitate to experiment with toppings and spices that suit your taste. Enjoy every spoonful, and remember – cooking is all about having fun!

Roasted Pumpkin Soup

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Author: Madison
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: Approximately 6 servings 1x
Category: Soup
Method: Baking
Cuisine: American

Print Recipe

Description

Indulge in the warmth of fall with this delightful Roasted Pumpkin Soup. This creamy and flavorful dish is perfect for cozy evenings, offering a comforting blend of roasted pumpkin, earthy vegetables, and aromatic spices. It’s not just a soup; it’s a heartwarming experience that captures the essence of autumn. Easy to prepare and packed with nutrients, this recipe is ideal for family dinners or meal prep, ensuring you have a delicious bowl ready whenever you need it. Enjoy each spoonful as it warms your soul!

Ingredients

Scale

2.2 lb pumpkin (red kuri squash recommended)
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
Juice of ½ lemon
2 tbsp vegan butter
Optional: Greek yogurt (or dairy-free yogurt) for serving

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Instructions

Preheat your oven to 400°F (200°C).
Prepare the pumpkin by cutting it in half, scooping out the seeds, and cutting into large pieces along with the carrots and shallots.
Toss the vegetables with olive oil, salt, pepper, and optional cardamom on a baking sheet.
Roast the veggies for about 30 minutes until caramelized.
Transfer roasted vegetables to a pot with vegetable broth, bring to a boil then simmer for 10 minutes.
Blend the soup until smooth using an immersion blender. Adjust consistency with water if desired.
Season with lemon juice and additional salt/pepper to taste. Serve warm topped with yogurt if using.