Go Back

Simple Roasted Pumpkin Soup

This creamy roasted pumpkin soup is rich, velvety, and full of cozy fall flavor. Made with roasted pumpkin, garlic, and warm spices, it’s the perfect comforting soup for chilly days. It's simple to make and absolutely delicious.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 2 small pie pumpkins
  • 4 tablespoons olive oil separated
  • 1 yellow onion chopped
  • 5-6 cloves garlic minced
  • 3/4 teaspoon sea salt
  • 4 cups vegetable broth
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon black pepper
  • 1 cup heavy whipping cream
  • 2 tablespoons honey
  • 1/4 cup pepitas optional

Method
 

  1. Preheat your oven to 425° F. Prepare a sheet tray lined with tinfoil or parchment paper.
  2. Half the pumpkins and scoop out the seeds using a spoon. Slice the pumpkin halves in half to make quarters. Transfer the pumpkin quarters to the prepared sheet tray. Using a brush, cover the quarters with 1 tablespoon of olive oil making sure to cover everything. If 1 tablespoon isn't enough, use more olive oil. Place the pumpkin quarters cut side down and transfer to the preheated oven to roast until the pumpkin flesh can be poked through with a fork. About 35-40 minutes. Remove from the oven and set the pumpkin aside.
  3. Add the remaining olive oil to a large Dutch oven or large pot over medium heat. Add the onion, garlic, and sea salt to the pot cooking it down for about 6-8 minutes or until the onion is translucent.
  4. While the onion and garlic are cooking down, use your hands or a fork to peel off the orange skin from the roasted pumpkin quarters. Be careful, the pumpkins will be hot if you didn't let them cool for long enough.
  5. Add the roasted pumpkin, cinnamon, nutmeg, and pepper to the pot. Using a wooden spoon, break up the pumpkin into smaller chunks. Add the vegetable broth and bring the soup to a boil and then simmer for 10-15 minutes.
  6. While the soup is simmering, toast the pepitas in a small pan on low heat. Stir frequently until golden and fragrant. You know they’re done when you hear little popping sounds.
  7. Take the soup mixture off of the heat and stir in the heavy whipping cream and honey. Use an immersion blender to blend the soup in the pot until a smooth and velvety consistency is achieved. Alternatively, you can work in batches and blend the soup in a stand blender. Always remember not to fill past the max line in your blender and work in batches if you have to.
  8. Taste and adjust your soup to how you like it. Add more pepper, add more heavy whipping cream for extra creaminess or add more honey for more sweetness.
  9. Ladle your soup into a serving bowl, add a splash of heavy whipping cream and top with the toasted pepitas and fresh cracked black pepper. Optionally serve alongside toasted bread. Enjoy!

Notes

  • Ensure that your pumpkin is roasted for long enough, so it is easier to take the skin off of the pumpkin. If you realize that your pumpkin skin isn't coming off very easy, put it back in the oven for a couple more minutes or until you can easily peel the skin off.