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 or gatherings, this soup will impress your guests and keep you warm on cool evenings. The combination of roasted vegetables and spices creates a rich flavor profile that stands out, making it a delicious addition to any meal.

Why You’ll Love This Recipe

• Easy to Prepare: With simple steps and common ingredients, this soup can be made by anyone, regardless of cooking skill.
• Healthy and Nutritious: Packed with vitamins from pumpkin and carrots, it’s a wholesome choice for a light yet filling meal.
• Versatile Flavor: You can adjust the spices and toppings according to your taste, making each batch unique.
• Perfect for Any Occasion: Whether it’s a weeknight dinner or a special gathering, this soup fits right in.
• Delicious Leftovers: The flavors deepen over time, making it even tastier the next day!

Tools and Preparation

To create your perfect bowl of roasted pumpkin soup, you’ll need some essential tools to make the process smooth and enjoyable.

Essential Tools and Equipment

• Baking sheet
• Large pot
• Immersion blender (or stand mixer)
• Measuring spoons

Importance of Each Tool

• Baking sheet: Ensures even roasting of vegetables for maximum flavor.
• Large pot: Provides ample space for blending the soup without spills.
• Immersion blender: Allows you to puree the soup directly in the pot for convenience.

Ingredients

Vegetables

• 2.2 lb pumpkin/squash (red kuri squash is best)
• 2 carrots
• 4 shallots
• 2 cloves garlic

Seasonings and Oils

• 2 tbsp olive oil
• 1 tsp cardamom (optional)
• ½ tsp salt
• ½ tsp pepper

Broth and Acids

• 4 cups vegetable broth
• ½ lemon, squeezed out juice

Dairy Alternatives

• 2 tbsp butter (vegan: dairy-free butter)
• some Greek yogurt (vegan: dairy-free yogurt)

How to Make Roasted Pumpkin Soup

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). This high heat will help roast the vegetables to perfection.

Step 2: Prepare the Vegetables

1. Wash the pumpkin thoroughly.
2. Cut it in half and scoop out the seeds using a spoon.
3. Cut the pumpkin into large pieces.
4. Chop peeled shallots and carrots into large chunks as well.
5. Leave the peeled garlic cloves whole.

Step 3: Roast the Vegetables

1. Toss all prepared vegetables with olive oil, cardamom, salt, and pepper on a baking sheet.
2. Mix well so that each piece is coated evenly.
3. Spread them out in a single layer.

Step 4: Bake Until Tender

Roast in the preheated oven for about 30 minutes or until tender.

Step 5: Combine with Broth

1. Remove roasted vegetables from the oven.
2. Transfer them to a large pot along with vegetable broth.
3. Bring it to a boil over medium heat.

Step 6: Simmer the Mixture

Reduce heat and let it simmer for about 10 minutes to allow flavors to meld.

Step 7: Blend Until Smooth

Use an immersion blender or transfer to a stand mixer to blend until smooth. If you prefer a thinner consistency, add ½ to 1 cup of water gradually while blending.

Step 8: Final Seasoning

Taste your soup and season with lemon juice, additional salt, and pepper as needed. Serve hot in bowls.

Optional Step – How to Make Brown Butter:

If desired, melt butter in a small pot over medium heat until it turns brown and emits a nutty aroma (about 5 minutes). Strain through a fine sieve before drizzling over each bowl of soup for an added touch!

How to Serve Roasted Pumpkin Soup

Roasted pumpkin soup is not only delicious but also versatile in how you can serve it. Here are some delightful suggestions to enhance your dining experience.

With Crusty Bread

• Serve the soup alongside freshly baked crusty bread for dipping. The bread’s texture complements the creamy soup perfectly.

Topped with Seeds

• Sprinkle roasted pumpkin seeds on top for an added crunch and nutty flavor, enhancing both taste and presentation.

Drizzled with Olive Oil

• A drizzle of high-quality olive oil adds richness and depth. Consider using flavored oils like garlic or chili for extra flair.

Garnished with Fresh Herbs

• Fresh herbs like parsley, cilantro, or chives elevate the visual appeal and provide a fresh taste contrast to the soup’s creaminess.

Accompanied by Salad

• Pair the soup with a light salad made of mixed greens, nuts, and a citrus vinaigrette. The freshness of the salad balances the rich flavors of the soup.

How to Perfect Roasted Pumpkin Soup

Creating the perfect roasted pumpkin soup takes a few simple steps that can elevate your dish.

• Choose ripe pumpkin: Select a pumpkin that feels heavy for its size and has a vibrant color. This ensures maximum flavor and sweetness.

• Roast vegetables well: Make sure to roast your vegetables until they are caramelized. This enhances their natural sweetness and adds depth to the soup.

• Blend until smooth: Use an immersion blender or stand mixer to achieve a silky texture. If it’s too thick, add vegetable broth or water gradually until you reach your desired consistency.

• Adjust seasoning: Taste your soup before serving. A squeeze of lemon juice can brighten the flavors, while salt and pepper help balance them.

Best Side Dishes for Roasted Pumpkin Soup

Completing your meal with side dishes can create a harmonious dining experience. Here are some excellent options that pair beautifully with roasted pumpkin soup.

1. Garlic Bread – This classic side is perfect for dipping into your creamy soup; simply spread garlic butter on bread and toast it until golden brown.

2. Mixed Green Salad – A fresh salad with mixed greens, cherry tomatoes, and a light vinaigrette brings brightness and crunch to your meal.

3. Cheese Toasts – Top slices of bread with cheese, then broil until bubbly for a warm accompaniment that adds savory goodness.

4. Quinoa Salad – A protein-packed quinoa salad with veggies and herbs provides a nutritious balance alongside your flavorful soup.

5. Savory Scones – Lightly spiced scones made with cheese or herbs offer a delightful contrast in texture when served warm next to the soup.

6. Vegetable Crudités – Crisp raw vegetables like carrots, cucumbers, and bell peppers served with hummus can provide a refreshing bite between spoonfuls of soup.

7. Grilled Cheese Sandwich – A classic combination: gooey cheese between toasted bread makes for a comforting side that pairs perfectly with any bowl of soup.

8. Cornbread Muffins – Sweet cornbread muffins bring warmth and heartiness to your table, making every bite satisfying!

Common Mistakes to Avoid

When making roasted pumpkin soup, it’s easy to overlook a few important details. Here are some common mistakes to watch for.

• Skipping the roasting step – Roasting enhances the flavor of the pumpkin. Don’t skip this; it adds depth and richness to your soup.
• Not seasoning adequately – Under-seasoning can lead to bland soup. Taste as you go and adjust salt, pepper, and other spices to enhance the flavor.
• Using cold broth – Adding cold broth can lower the temperature of your soup. Always use warm broth for a smoother cooking process.
• Over-blending the soup – Blending too long can make the soup too thin or frothy. Blend until just smooth for a creamy texture.
• Ignoring garnishes – Simple toppings like yogurt or herbs can elevate your dish. Don’t forget this final touch for added flavor and presentation.

Storage & Reheating Instructions

Refrigerator Storage

• Store roasted pumpkin soup in an airtight container.
• It will last in the fridge for up to 4 days.

Freezing Roasted Pumpkin Soup

• Use freezer-safe containers or bags to store the soup.
• The soup can be frozen for up to 3 months.

Reheating Roasted Pumpkin Soup

• Oven – Preheat to 350°F (175°C), transfer soup to an oven-safe dish, cover with foil, and heat for about 20-25 minutes.
• Microwave – Pour into a microwave-safe bowl, cover loosely, and heat on medium power for 2-3 minutes, stirring halfway through.
• Stovetop – Heat over medium heat in a saucepan, stirring occasionally until warmed through.

Frequently Asked Questions

Here are some frequently asked questions about roasted pumpkin soup.

How do I make my roasted pumpkin soup creamier?

Adding more dairy-free butter or a splash of plant-based cream can give your soup a richer texture.

Can I use other types of squash?

Yes! Butternut or acorn squash also work well as alternatives to pumpkin in this recipe.

How long does roasted pumpkin soup last?

Properly stored in the refrigerator, it lasts up to 4 days. If frozen, it can last for about 3 months.

What can I serve with roasted pumpkin soup?

It pairs beautifully with crusty bread or a fresh salad for a complete meal.

Can I make this recipe vegan?

Absolutely! Use dairy-free butter and substitute regular yogurt with dairy-free yogurt for a vegan-friendly version.

Final Thoughts

This roasted pumpkin soup is both warming and nutritious, making it perfect for cozy fall evenings. With its rich flavors and creamy texture, it’s sure to please everyone at your table. Feel free to customize by adding your favorite spices or toppings!

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

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Roasted Pumpkin Soup

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• Author: Saphira
• Total Time: 55 minutes
• Yield: Serves approximately 6 people 1x

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Description

Indulge in the cozy flavors of fall with this delightful Roasted Pumpkin Soup. This creamy and aromatic soup is not only easy to prepare but also packed with nutrients, making it a perfect choice for chilly evenings or gatherings. The combination of roasted pumpkin, carrots, and shallots brings out natural sweetness, while a hint of spices adds depth to every spoonful. Whether enjoyed on its own or paired with crusty bread and fresh herbs, this soup is sure to impress your guests and warm your heart.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Preheat the oven to 400°F (200°C).
2. Prepare the vegetables by washing and chopping them into large pieces.
3. Toss the pumpkin, carrots, shallots, and garlic with olive oil, cardamom, salt, and pepper on a baking sheet.
4. Roast for about 30 minutes until tender.
5. Transfer roasted vegetables to a large pot and add vegetable broth; bring to a boil.
6. Reduce heat and simmer for 10 minutes.
7. Blend until smooth using an immersion blender or stand mixer.
8. Adjust seasoning with lemon juice, salt, and pepper as needed before serving hot.

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

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 150
• Sugar: 6g
• Sodium: 500mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 0mg