Roasted Pumpkin Soup

If you’re looking for a cozy dish to warm your heart and home this fall, then this Roasted Pumpkin Soup is just what you need! There’s something magical about the aroma of roasting vegetables that fills the kitchen and invites everyone to gather around. This recipe has become a cherished favorite in my household, perfect for busy weeknights or family gatherings. It’s creamy, flavorful, and so nourishing—just like a big hug in a bowl!

Plus, it’s simple enough for anyone to make, whether you’re a seasoned chef or just starting your cooking journey. Trust me, once you try this delightful Roasted Pumpkin Soup, it will be on repeat all season long!

Why You’ll Love This Recipe

• Easy to Make: With just a few simple steps, you can whip up this delicious soup without any fuss.
• Family-Friendly: Kids love the creamy texture and sweet flavor of roasted pumpkin!
• Make-Ahead Friendly: Prepare it in advance and reheat for quick meals throughout the week.
• Packed with Nutrition: Full of vitamins and low in calories, it’s a guilt-free treat!
• Versatile Toppings: Customize your bowl with toppings like yogurt or brown butter for extra flavor.

Ingredients You’ll Need

This Roasted Pumpkin Soup uses simple, wholesome ingredients that you might already have at home! Gather these fresh veggies and pantry staples to create a bowl of comfort.

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

For the Finish

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

Variations

One of the best things about this recipe is its flexibility! You can easily adjust ingredients based on what you have on hand or your personal taste preferences.

• Add Spice: For a kick of heat, toss in some red pepper flakes while roasting the veggies.
• Creamy Alternative: Swap out vegetable broth for coconut milk to give the soup a rich tropical flavor.
• Extra Greens: Stir in some spinach or kale right before serving for an added nutritional boost.
• Herb Infusion: Fresh herbs like thyme or rosemary can be roasted with the vegetables for an aromatic twist.

How to Make Roasted Pumpkin Soup

Step 1: Preheat the Oven

Start by preheating your oven to 400°F (200°C). This high temperature is key to roasting our vegetables perfectly. It caramelizes their natural sugars and enhances their flavors.

Step 2: Prepare the Vegetables

Wash your pumpkin well, then cut it in half and scoop out those seeds. Chop it into large pieces along with the carrots and shallots. Keep those garlic cloves whole; they’ll roast beautifully! It’s important to keep everything roughly the same size for even cooking.

Step 3: Season and Roast

In a baking sheet, toss all your chopped veggies with olive oil, cardamom (if using), salt, and pepper. Spread them out evenly so they roast nicely instead of steaming. Roast them in your preheated oven for about 30 minutes until they’re tender and golden.

Step 4: Simmer with Broth

Once those veggies are beautifully roasted, transfer them into a large pot along with the vegetable broth. Bring everything to a boil; then reduce the heat and let it simmer for about 10 minutes. This step helps marry all those delicious flavors!

Step 5: Blend Until Smooth

Now comes the fun part! Use an immersion blender or transfer everything carefully to a stand mixer to blend until smooth. If you prefer a thinner consistency, go ahead and add half to one cup of water until you reach your desired texture.

Step 6: Season & Serve

Taste your soup and adjust it with lemon juice, salt, and pepper as needed. Divide it into bowls and finish with a drizzle of brown butter or a dollop of yogurt if desired. Enjoy every spoonful of this comforting Roasted Pumpkin Soup!

Pro Tips for Making Roasted Pumpkin Soup

Making the perfect roasted pumpkin soup is easier than you might think! Here are some pro tips to take your soup to the next level:

• Choose the right pumpkin: Using red kuri squash or sugar pumpkins will give you the sweetest and creamiest results. Their natural sugars caramelize beautifully during roasting, enhancing the flavor of your soup.

• Don’t skip the roasting: Roasting vegetables brings out their natural sweetness and adds depth to the flavor profile. The caramelization process elevates your soup from good to absolutely delicious!

• Adjust the consistency: If you prefer a velvety texture, blend your soup thoroughly. For a lighter version, add more water or vegetable broth until you reach your desired consistency.

• Experiment with spices: While cardamom adds a lovely warmth, feel free to experiment with other spices like nutmeg or even a pinch of cayenne for an unexpected kick. These can add complex flavors that make your soup truly unique.

• Make it ahead of time: This soup tastes even better the next day! Making it in advance allows the flavors to meld together nicely, making for a heartwarming meal on a chilly day.

How to Serve Roasted Pumpkin Soup

Serving roasted pumpkin soup can be as simple or as fancy as you like! A warm bowl of this creamy delight is perfect for cozy dinners, but with just a few extras, it can shine even more brightly at your table.

Garnishes

• Chopped fresh herbs: Fresh parsley or chives sprinkled on top offer a beautiful contrast and add a fresh burst of flavor.
• A drizzle of olive oil: A swirl of high-quality olive oil not only enhances the taste but also gives your soup a lovely sheen.
• Toasted pumpkin seeds: Add crunch and nuttiness by sprinkling some toasted pumpkin seeds on top. They also make for an attractive presentation!

Side Dishes

• Crusty bread: A slice of warm, crusty bread makes the perfect companion for dipping into your creamy soup. It’s comforting and satisfying!
• Mixed green salad: A light salad with seasonal greens and a tangy vinaigrette provides a refreshing contrast to the richness of the soup.
• Cheesy herb scones: These savory scones are delightful when served warm alongside your soup. The cheese adds depth, while the herbs enhance the overall flavor profile.
• Roasted vegetables: Seasonal roasted veggies make a great side dish that complements the flavors of pumpkin while adding additional nutrients and colors to your meal.

With these tips and serving suggestions, you’re all set to enjoy a delicious bowl of roasted pumpkin soup that warms both heart and soul! Happy cooking!

Make Ahead and Storage

This roasted pumpkin soup is perfect for meal prep! It can be made in advance, stored, and enjoyed throughout the week, making it a convenient option for busy days.

Storing Leftovers

• Store any leftover soup in an airtight container in the refrigerator.
• It will keep well for up to 3-5 days.
• Before serving, give it a stir to recombine any ingredients that may have settled.

Freezing

• Allow the soup to cool completely before freezing.
• Portion it into freezer-safe containers or bags, leaving some space at the top for expansion.
• Label with the date and freeze for up to 3 months.

Reheating

• Thaw frozen soup overnight in the refrigerator before reheating.
• Warm it on the stovetop over medium heat until heated through, stirring occasionally.
• For microwave reheating, place in a microwave-safe bowl and heat in short intervals, stirring often.

FAQs

Here are some frequently asked questions about this delicious recipe!

How do I make Roasted Pumpkin Soup vegan?

To make roasted pumpkin soup vegan, simply replace regular butter with dairy-free butter and use dairy-free yogurt as a garnish.

What can I serve with Roasted Pumpkin Soup?

Roasted pumpkin soup pairs wonderfully with crusty bread, a fresh salad, or even some crispy croutons for added texture.

Can I use other types of squash for Roasted Pumpkin Soup?

Yes! While red kuri squash is recommended, you can experiment with other varieties like butternut or acorn squash for different flavors and textures.

How long does Roasted Pumpkin Soup last in the fridge?

If stored properly in an airtight container, roasted pumpkin soup will last about 3-5 days in the refrigerator.

Is Roasted Pumpkin Soup healthy?

Absolutely! This roasted pumpkin soup is low in calories yet high in vitamins and nutrients, making it a nutritious addition to your meals.

Final Thoughts

I truly hope you enjoy making this roasted pumpkin soup as much as I do! It’s such a comforting dish that captures all the warm flavors of fall. Whether you’re curling up on a chilly evening or preparing meals for the week ahead, this soup is sure to bring joy to your table. Don’t hesitate to get creative with toppings or sides – make it your own! Happy cooking!