Roasted Pumpkin Soup

This wonderfully creamy and aromatic roasted pumpkin soup recipe is one of the best things fall has to offer! Perfect for cozy evenings or gatherings, this soup combines the natural sweetness of roasted pumpkin with a blend of spices for a warming, delicious dish. It is low in calories and packed with vitamins, making it both nourishing and satisfying.

Why You’ll Love This Recipe

• Easy to Make: With simple steps and minimal prep time, anyone can whip up this delicious soup.
• Flavorful Experience: The roasting process enhances the natural sweetness of the pumpkin, creating a rich and delightful flavor.
• Versatile Dish: Serve it as an appetizer, a main course with bread, or even as a side dish during festive meals.
• Healthy Ingredients: Packed with nutrients from fresh vegetables, this soup is a guilt-free indulgence.
• Customizable Options: Feel free to adjust seasonings and toppings to suit your taste preferences.

Tools and Preparation

To make your cooking experience smooth and enjoyable, having the right tools is essential.

Essential Tools and Equipment

• Baking sheet
• Large pot
• Immersion blender or stand mixer
• Knife
• Cutting board

Importance of Each Tool

• Baking sheet: Ideal for roasting vegetables evenly, ensuring they caramelize beautifully.
• Large pot: Necessary for cooking the roasted vegetables with broth, allowing flavors to meld together.
• Immersion blender: Makes blending easy and mess-free, providing a smooth texture for your soup.

Ingredients

For the Soup Base

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

Seasoning & Broth

• 2 tbsp olive oil
• 1 tsp cardamom (optional)
• ½ tsp salt
• ½ tsp pepper
• 4 cups vegetable broth

Finishing Touches

• ½ lemon, squeezed out juice
• 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) to prepare for roasting the vegetables.

Step 2: Prepare the Vegetables

1. Wash the pumpkin thoroughly.
2. Cut it in half and scoop out the seeds with a spoon.
3. Cut the pumpkin into large pieces.
4. Cut the peeled shallots and carrots into large pieces 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 to ensure even coating.
3. Spread them out evenly on the baking sheet.
4. Roast in the preheated oven for about 30 minutes until tender.

Step 4: Combine Ingredients in Pot

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

Step 5: Simmer and Blend

1. Reduce heat and let it simmer for about 10 minutes.
2. Blend the soup using an immersion blender or transfer it into a stand mixer until smooth.
3. If you prefer a thinner soup, add ½ to 1 cup of water gradually while blending.

Step 6: Season to Taste

Taste your soup and adjust seasoning if needed by adding lemon juice, salt, or pepper according to your preference.

Step 7: Serve

Divide the soup into bowls. If desired, garnish with a drizzle of brown butter (optional step below) and a dollop of yogurt.

Optional – How to Make Brown Butter:

1. Melt butter in a small pot over medium heat.
2. Let it simmer for about 5 minutes until it turns brown and smells nutty.
3. Strain through a fine sieve and drizzle over each bowl of soup before serving.

Enjoy your delightful bowl of roasted pumpkin soup!

How to Serve Roasted Pumpkin Soup

Roasted pumpkin soup is a delightful dish that warms the soul. It can be served in various ways to enhance its flavors and make every meal special.

Garnish with Fresh Herbs

• Chopped parsley – Adds a fresh, vibrant flavor to your soup.
• Chives – Their mild onion flavor complements the sweetness of the pumpkin.
• Cilantro – Offers a unique twist for those who enjoy its distinct taste.

Add Creamy Toppings

• Greek yogurt – A dollop provides creaminess and tanginess.
• Dairy-free yogurt – For a plant-based option, choose your favorite dairy-free variety.

Pair with Crunchy Elements

• Toasted pumpkin seeds – Sprinkle on top for added crunch and nutty flavor.
• Croutons – Homemade or store-bought croutons add texture and contrast.

Serve with Bread

• Crusty bread – Perfect for dipping and soaking up the soup’s rich flavors.
• Garlic bread – A flavorful side that pairs well with roasted pumpkin soup.

How to Perfect Roasted Pumpkin Soup

To make roasted pumpkin soup truly exceptional, follow these simple tips for a perfect blend of flavors and textures.

• Choose the right pumpkin – Opt for sweet varieties like red kuri squash for the best taste.
• Don’t skip roasting – Roasting enhances the natural sweetness of the pumpkin and vegetables.
• Adjust seasoning wisely – Taste as you go; balance flavors with salt, pepper, and lemon juice.
• Blend thoroughly – Ensure a smooth consistency by blending until completely creamy.
• Experiment with spices – Try adding nutmeg or ginger for an extra layer of warmth.

Best Side Dishes for Roasted Pumpkin Soup

Complementing your roasted pumpkin soup with delicious side dishes can elevate your dining experience. Here are some fantastic options:

1. Garlic Bread – Savory garlic bread provides a delightful crunch alongside the creamy soup.
2. Mixed Green Salad – A light salad with vinaigrette offers freshness and balances the richness of the soup.
3. Stuffed Peppers – Colorful bell peppers filled with quinoa or rice pair nicely with this comforting soup.
4. Cornbread Muffins – Sweet cornbread muffins are perfect for dipping and add a touch of sweetness.
5. Savory Scones – Herb-infused scones offer a flaky contrast to the smoothness of roasted pumpkin soup.
6. Roasted Vegetables – Seasonal roasted veggies bring out similar flavors and create a warm, hearty meal.

Common Mistakes to Avoid

Roasted pumpkin soup is a delightful dish, but there are common mistakes that can affect its flavor and texture. Here’s how to avoid them:

• Using the wrong pumpkin – Not all pumpkins are created equal! Choose sweet varieties like red kuri or sugar pumpkins for the best flavor.
• Skipping the roasting – Roasting enhances sweetness and depth. Don’t skip this step; it makes a significant difference in taste.
• Overcooking the vegetables – Cooking too long can lead to mushy texture. Aim for tender but not overly soft vegetables after roasting.
• Not seasoning adequately – Under-seasoned soup can be bland. Taste and adjust salt, pepper, and acidity before serving for a balanced flavor.
• Ignoring texture preferences – Some prefer creamy soup while others like it chunkier. Blend according to your desired consistency.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 4 days.
• Allow the soup to cool completely before sealing.

Freezing Roasted Pumpkin Soup

• Freeze in freezer-safe containers or bags for up to 3 months.
• Leave space at the top of containers as the soup may expand when frozen.

Reheating Roasted Pumpkin Soup

• Oven – Preheat to 350°F (175°C) and heat in an oven-safe dish until warmed through.
• Microwave – Heat in a microwave-safe bowl, stirring halfway through for even heating.
• Stovetop – Heat gently over medium-low heat, stirring often until hot.

Frequently Asked Questions

Here are some common questions about roasted pumpkin soup:

How do you make roasted pumpkin soup creamy?

To achieve creaminess, blend the roasted vegetables thoroughly with vegetable broth and add a touch of dairy-free butter or plant-based cream.

Can I use other vegetables in roasted pumpkin soup?

Absolutely! Carrots, sweet potatoes, or butternut squash can all be excellent additions or substitutes for more depth of flavor.

What can I serve with roasted pumpkin soup?

Consider pairing it with crusty bread, salads, or even grilled cheese sandwiches for a comforting meal.

How long does roasted pumpkin soup last?

When stored properly in the refrigerator, it lasts about 4 days. It can also be frozen for up to 3 months.

Final Thoughts

Roasted pumpkin soup is a cozy dish that captures the essence of fall. It’s versatile and allows for various customizations like adding spices or different toppings. Try this recipe today and enjoy its warm flavors!

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: Amelia
• Total Time: 55 minutes
• Yield: Serves approximately 6

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Description

Enjoy creamy Roasted Pumpkin Soup that’s warming and nutritious. Perfect for fall! Try this delightful recipe today!

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Ingredients

Scale 1x2x3x

• 2.2 lb pumpkin or squash (red kuri squash recommended)
• 2 carrots
• 4 shallots
• 2 cloves garlic
• 2 tbsp olive oil
• 4 cups vegetable broth
• ½ lemon (juice)
• 2 tbsp vegan butter or dairy-free butter
• Greek yogurt or dairy-free yogurt for garnish

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Instructions

1. Preheat oven to 400°F (200°C).
2. Wash and prepare the pumpkin by cutting it in half, scooping out seeds, and chopping into large pieces. Also chop the carrots and shallots.
3. Toss all vegetables with olive oil, salt, pepper, and cardamom on a baking sheet; roast for about 30 minutes until tender.
4. Transfer roasted vegetables to a large pot with vegetable broth; bring to a boil.
5. Reduce heat and simmer for 10 minutes. Blend until smooth using an immersion blender.
6. Adjust seasoning with lemon juice, salt, or pepper to taste.
7. Serve warm with a dollop of yogurt on top.

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

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 145
• Sugar: 6g
• Sodium: 450mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg