Name: Devastatingly Delicious Roasted Pumpkin Soup in Just 1 Hour
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 lb pumpkin, halved and seeded; 1 tbsp olive oil; 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1/2 tsp ground ginger; 1/4 tsp nutmeg; Salt and pepper to taste; Optional: Cream or coconut milk for garnish

Jump to Recipe

Fall is basically synonymous with pumpkin, right? And while pumpkin spice lattes have their moment, for me, it’s all about that rich, comforting warmth of a good bowl of soup. I’ll let you in on a little secret: my absolute favorite is roasted pumpkin soup. I remember the first time I tried it – a chilly evening, farmers market find, this little old lady with a HUGE smile handed me a sample. One spoonful, and I was hooked!

This isn’t just *any* soup, though. This is an easy, flavorful fall dish that’ll warm you from the inside out. The roasting part? That’s the key! It brings out the natural sweetness of the pumpkin in a way you just can’t get otherwise. Trust me; it’s worth the tiny bit of extra effort. I’ve been tweaking this recipe for years, ever since those days in London kitchens. Now, I’m all about simple, seasonal flavors, and this roasted pumpkin soup really hits the spot.

Why You’ll Love This Roasted Pumpkin Soup

Okay, so why should you make *this* roasted pumpkin soup? Well, let me tell you, it’s not just because I said so! This recipe is seriously a winner. Think of it this way:

Quick prep – minimal chopping required!
Easy cleanup – one pan for roasting, one pot for simmering. Simple!
Intensely flavorful – roasting brings out the best in that pumpkin.
Vegetarian/vegan adaptable – super easy to customize.
Perfect for fall – obviously! It’s like autumn in a bowl.
Budget-friendly – pumpkins are cheap this time of year!

Quick and Easy Roasted Pumpkin Soup

Seriously, don’t let the “roasting” part scare you. It’s mostly hands-off! I’m talking minimal effort for maximum flavor. You basically chop, roast, and blend. Boom! Delicious roasted pumpkin soup is served!

Flavorful Fall Dish

My favorite part is how the spices just warm you right up. The ginger and nutmeg? Total game changers. It’s that perfect blend of sweet and savory that just screams “fall,” you know?

Ingredients for Your Roasted Pumpkin Soup

Alright, let’s talk ingredients. Nothing too fancy here, promise! You’ll want:

2 lb pumpkin, halved and seeded – Pie pumpkins are my go-to, but butternut squash works in a pinch!
1 tbsp olive oil – For roasting, duh!
1 onion, chopped – Yellow or white, whatever you’ve got.
2 cloves garlic, minced – Because everything’s better with garlic, right?
4 cups vegetable broth – Low sodium is best so you can control the salt.
1/2 tsp ground ginger – Adds a nice little kick.
1/4 tsp nutmeg – That warm, cozy flavor we all love.
Salt and pepper to taste – Don’t be shy!
Optional: Cream or coconut milk for garnish – For extra creaminess.

Ingredient Notes and Substitutions for Roasted Pumpkin Soup

Okay, a few quick notes! For the pumpkin, like I said, pie pumpkins are great. They’re sweeter and less stringy than those big jack-o’-lantern pumpkins. As for the broth, I usually use a good quality vegetable broth. But chicken broth works too if you’re not going for vegetarian! Oh, and spices? Go wild! I sometimes add a pinch of cinnamon or even a tiny bit of cayenne for a little heat. Want to make it vegan? Easy peasy! Just skip the cream and use coconut milk – it’s SO good!

How to Make Roasted Pumpkin Soup: Step-by-Step Instructions

Alright, buckle up! This is where the magic happens. Don’t worry; it’s easier than you think. Just follow these steps, and you’ll have a pot of creamy, dreamy roasted pumpkin soup in no time!

Roasting the Pumpkin

First things first, preheat your oven to 400°F (200°C). While that’s heating up, rub those pumpkin halves with olive oil, salt, and pepper. Place them cut-side up on a baking sheet. Now, pop them in the oven and roast for 45-60 minutes. You’ll know they’re ready when the pumpkin is super tender – you should be able to easily pierce it with a fork. Let it cool down a bit before scooping out the flesh; it’ll be HOT!

Creating the Roasted Pumpkin Soup Base

While the pumpkin’s roasting, get your soup pot ready. Sauté the chopped onion and minced garlic in a little olive oil until they’re softened – about 5 minutes should do it. Then, add the scooped-out pumpkin flesh, vegetable broth, ginger, and nutmeg to the pot. Bring it all to a simmer, then let it bubble away gently for about 15 minutes. This lets all those lovely flavors meld together. Mmm!

Blending and Seasoning Your Roasted Pumpkin Soup

Okay, time to make it smooth! You can use an immersion blender right in the pot (careful, it splatters!) or transfer the soup to a regular blender. Blend until it’s perfectly smooth and creamy. Now, taste it! Add salt and pepper until it’s just right for you. Don’t be afraid to add a little extra spice if you like a bolder flavor!

Serving Suggestions for Roasted Pumpkin Soup

Almost there! Now, for the fun part: serving! I love a swirl of cream or coconut milk on top for extra richness. Croutons add a nice little crunch. Or, for a simple but elegant touch, drizzle a bit of good quality olive oil over the top. Honestly? It’s delicious any way you serve it!

Tips for the Best Roasted Pumpkin Soup

Want to take your roasted pumpkin soup from “good” to “OMG, this is amazing?” I’ve got a few tricks up my sleeve! First, don’t overcrowd the pan when you’re roasting the pumpkin. Give those halves some space! Also, splurge on good quality vegetable broth – it really makes a difference. And, of course, always adjust the seasoning to your own taste. A little extra salt? A pinch more ginger? Go for it!

Achieving the Perfect Texture in Your Roasted Pumpkin Soup

Nobody wants lumpy soup, right? For the smoothest roasted pumpkin soup, make sure your pumpkin is super tender before you blend it. And blend it LONG enough! You want that velvety, luxurious texture. Trust me on this one!

Maximizing Flavor in Your Roasted Pumpkin Soup

Roasting the pumpkin is already a huge flavor boost, but you can take it even further! Try adding a sprig of rosemary or thyme to the pan while the pumpkin roasts. It infuses the pumpkin with this subtle, herby goodness that’s just *chef’s kiss*!

Variations on Roasted Pumpkin Soup

Okay, so you’ve mastered the basic roasted pumpkin soup. Awesome! But what if you want to mix things up a bit? Don’t worry; I’ve got you covered. This recipe is super versatile, so you can easily tweak it to suit your mood. Feeling adventurous? Let’s get creative!

Spiced Roasted Pumpkin Soup

Want a little extra warmth? Try adding a teaspoon of curry powder or a pinch of chili flakes to the soup while it simmers. Cumin and coriander are also fantastic additions. It’ll give your roasted pumpkin soup this lovely, spiced flavor that’s just perfect for a chilly evening.

Thai Roasted Pumpkin Soup

For a taste of Thailand, swap the cream for coconut milk and add a tablespoon of red curry paste to the pot along with the pumpkin. A squeeze of lime juice at the end brightens everything up. Wowza! You’ve got yourself a creamy, fragrant Thai-inspired roasted pumpkin soup that’s totally addictive!

Equipment You’ll Need to Make Roasted Pumpkin Soup

Alright, before we dive in, let’s make sure you’ve got everything you need! You’ll definitely want a good baking sheet for roasting that pumpkin. A large pot is essential for simmering, of course. And finally, you’ll need a blender – either an immersion blender or a regular one will do the trick. Easy peasy!

Storing and Reheating Your Roasted Pumpkin Soup

Got leftovers? Lucky you! Roasted pumpkin soup keeps like a dream. Just pop it in an airtight container and store it in the fridge for up to 3 days. To reheat, simply warm it up on the stovetop or in the microwave. Want to freeze it? Go for it! It’ll last for up to 2 months. Just thaw it out completely before reheating. Easy!

Frequently Asked Questions About Roasted Pumpkin Soup

Got questions about making the *best* roasted pumpkin soup? I get it! Here are a few of the most common things people ask me:

Can I use canned pumpkin puree?

Sure, you *can* use canned pumpkin puree in a pinch. But honestly? Fresh roasted pumpkin gives you SO much better flavor. It’s sweeter and more intense. But hey, if you’re short on time, canned will work! Just make sure it’s 100% pumpkin, not pumpkin pie filling!

Can I make this soup vegan?

Absolutely! This creamy pumpkin soup is super easy to make vegan. Just use vegetable broth (obviously!) and swap the cream for coconut milk. It’s seriously delicious – you won’t even miss the dairy!

How long does roasted pumpkin soup last?

Good news! Your fall pumpkin soup will last for 3-4 days in the refrigerator. Just make sure you store it in an airtight container. It’s perfect for meal prepping or enjoying leftovers for lunch!

Roasted Pumpkin Soup Nutritional Information

Just a heads-up: nutritional info can vary *a lot* based on the brands and ingredients you use, so take any numbers with a grain of salt, okay? It’s more of a guideline than anything!

Enjoy Your Homemade Roasted Pumpkin Soup!

Alright, that’s it! You’re officially ready to make the most amazing roasted pumpkin soup ever. Seriously, give it a try! And hey, if you do, leave a comment below and let me know how it turned out. Oh, and don’t forget to share your creations on social media – tag me, so I can see! Happy cooking!