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Bowl of roasted pumpkin soup garnished with herbs and cream

Roasted Pumpkin Soup

A comforting and creamy soup made with roasted pumpkin, aromatic vegetables, and a hint of spice, perfect for a cozy meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Starter
Cuisine: American, Vegan
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs Pumpkin peeled, seeded, and cubed
  • 2 tbsp Olive oil
  • 1 medium Onion chopped
  • 3 cloves Garlic minced
  • 4 cups Vegetable broth
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 0.25 tsp Ground nutmeg

Equipment

  • Roasting Pan
  • Large Pot
  • Blender
  • Knife
  • Cutting board

Method
 

Instructions
  1. Preheat oven to 400°F (200°C). Toss cubed pumpkin with 1 tbsp olive oil, salt, and pepper on a baking sheet; roast for 25-30 minutes until tender.
  2. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Sauté chopped onion for 5-7 minutes until softened, then add minced garlic and cook for 1 minute more.
  3. Add the roasted pumpkin and vegetable broth to the pot. Bring to a simmer, then reduce heat and cook for 10-15 minutes, allowing flavors to meld.
  4. Carefully transfer the soup to a blender or use an immersion blender and blend until smooth and creamy. Season with nutmeg, and adjust salt and pepper to taste.
  5. Serve hot, optionally garnished with a swirl of cream or toasted pumpkin seeds.

Notes

For an extra creamy texture, you can add a splash of coconut milk or heavy cream at the end.