Roasted Pumpkin Soup
A silky pumpkin soup made from roasted pumpkin (not canned), with onion, garlic, and a touch of cream. Fall comfort in a bowl. Roasting the pumpkin first concentrates its flavor and adds char that's missing from canned-pumpkin versions.
Prep Time
15 min
Cook Time
10 min
Servings
2
Calories
394 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Pumpkin½
- Garlic1 ½ cloves
- Onion½ medium
- Black Pepper¼ tsp
- Bay Leaves½
- Olive Oil1 tbsp
- Salt½ tsp
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Pumpkin0.5
- Garlic1.5 cloves
- Onion0.5 medium
- Black Pepper0.25 tsp
- Bay Leaves0.5
- Olive Oil1 tbsp
- Salt0.5 tsp
Instructions
- 1
Heat the oven to 400°F (200°C). Cut 1 small pumpkin or butternut squash (3 lb) in half, scoop out seeds. Place cut-side down on a parchment-lined baking sheet. Roast 40-45 minutes until very soft when pierced.
- 2
Cool slightly, then scoop the flesh from the skin — discard skins. You should have about 4 cups of cooked pumpkin.
- 3
Heat 2 tablespoons of butter in a soup pot over medium heat. Add 1 chopped onion, cook 5 minutes. Add 3 minced garlic cloves and 1 tablespoon grated ginger. Cook 1 minute.
- 4
Add 1 teaspoon cumin, ½ teaspoon cinnamon, ½ teaspoon nutmeg, 1.5 teaspoons salt, ½ teaspoon black pepper. Cook 30 seconds — the spices bloom in the warm fat.
- 5
Add the roasted pumpkin and 4 cups of chicken or vegetable stock. Bring to a simmer, cook 10 minutes.
- 6
Blend with an immersion blender until completely smooth. Stir in ½ cup of heavy cream and 1 tablespoon of maple syrup. Garnish with toasted pumpkin seeds, a drizzle of cream, and chopped fresh sage. Serve hot.
Watch how to make Roasted Pumpkin Soup
Plays the exact recipe video right here — no need to leave the page.
💡 Expert Tips
- 1.Roast the pumpkin. Roasted pumpkin has dramatically more flavor than boiled or canned. The 40-minute roast concentrates sweetness.
- 2.Bloom the spices. Cooking spices in oil for 30 seconds releases their flavors. Adding spices to liquid won't give the same depth.
- 3.Maple syrup is the secret. Just 1 tablespoon balances the savory base with subtle sweetness that brings out the pumpkin's character.
- 4.Garnish matters. Toasted pumpkin seeds add crunch; sage adds aromatic freshness; cream swirl adds richness.
🔬 Why It Works
Roasted pumpkin soup gets its depth from the roasting step — the high oven heat caramelizes the natural sugars and adds Maillard browning that canned pumpkin can't match. The aromatics (onion, garlic, ginger) provide flavor foundation. The warm spices (cinnamon, nutmeg, cumin) complement the pumpkin's natural sweetness. Cream finishes the texture; maple syrup balances the savory elements with subtle sweetness.
Frequently Asked Questions
Can I use canned pumpkin?▾
Best pumpkin variety?▾
Vegan version?▾
Best toppings?▾
4
600 home cooks rated this
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Related Recipes
Pancake Delight
Avocado Toast
French Toast
Omelette Special
Berry Smoothie Bowl
