Creamy Roasted Pumpkin Soup
by Ana
Prep Time15 minsCook Time40 minsServings6 servings
Velvety smooth roasted pumpkin soup with a hint of nutmeg and a swirl of cream — the ultimate cozy bowl for crisp autumn evenings.
Roasting the pumpkin before blending is the non-negotiable step here — it concentrates the natural sugars, adds a subtle caramel depth, and gives the soup a rich golden color that canned pumpkin puree simply cannot match. The whole process is mostly hands-off oven time, making this a lazy-cook’s dream that tastes like you spent all afternoon on it.
Ingredients
Recommended Tools
- Large baking sheet
- Immersion blender or countertop blender
- Large pot
Instructions
- Preheat your oven to 200°C (400°F). Place the pumpkin halves cut-side up on a baking sheet alongside the onion quarters and garlic cloves.
- Drizzle everything with olive oil, season with salt and pepper, and roast for 35-40 minutes until the pumpkin flesh is deeply caramelized and fork-tender.
- Let the pumpkin cool for 5 minutes, then scoop the flesh out of the skin. Squeeze the roasted garlic from its peel.
- Add the roasted pumpkin, onion, garlic, and broth to a large pot. Bring to a gentle simmer over medium heat.
- Blend with an immersion blender directly in the pot (or carefully transfer to a countertop blender in batches) until completely smooth.
- Stir in the cream, nutmeg, cinnamon, and ginger. Season to taste with salt and pepper.
- Ladle into bowls and finish with a swirl of cream and a sprinkle of toasted pumpkin seeds.