Creamy Roasted Pumpkin Soup

Cozy Creamy Roasted Pumpkin Soup: A Seasonal Delight

These creamy roasted pumpkin soup bowls are packed with heartwarming flavors and perfect spices to warm you up on those chilly evenings. You can whip up this delicious recipe in just under an hour, making it a fantastic weeknight meal or a delightful addition to your family gatherings.

As autumn rolls in, the air gets crisper, and pumpkin season comes alive. There’s something so comforting about indulging in a warm bowl of creamy roasted pumpkin soup. It’s a dish that captures the essence of cozy evenings spent with loved ones, reminiscing about the past year while savoring each spoonful. I often recall those rainy nights when my family gathered around the table, sharing stories, laughter, and slices of homemade bread dipped in this soup.

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Why Make Creamy Roasted Pumpkin Soup?

There are plenty of reasons to make this seasonal masterpiece. It’s easy to prepare, incredibly creamy, and bursting with flavors that will have everyone coming back for more. Plus, the combination of pumpkin and spices not only warms the soul but is also packed with nutrients. This is the soup that every family needs in their recipe rotation!

How to Make This Delicious Comforting Soup

Ingredients:

• 4 tablespoons olive oil, divided
• 1 4-pound sugar pie pumpkin
• 1 large yellow onion, chopped
• 4 large or 6 medium garlic cloves, pressed or minced
• ½ teaspoon sea salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ⅛ teaspoon cloves
• Tiny dash of cayenne pepper (optional, if you like spice)
• Freshly ground black pepper to taste
• 4 cups (32 ounces) vegetable broth
• ½ cup full-fat coconut milk or heavy cream
• 2 tablespoons maple syrup or honey
• ¼ cup pepitas (green pumpkin seeds)

Directions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.

2. Carefully halve the pumpkin and scoop out the seeds. You can roast the seeds later for a tasty snack if you’d like, but we won’t need them for this soup.

3. Slice each pumpkin half into quarters. Brush or rub 1 tablespoon of olive oil over the flesh of the pumpkin and place the quarters on the baking sheet, cut sides down. Roast for about 35 minutes, or until the flesh is easily pierced with a fork. Set aside to cool slightly.

4. In a large Dutch oven or a heavy-bottomed pot, heat the remaining 3 tablespoons of olive oil over medium heat. Once shimmering, add the chopped onion, garlic, and salt. Cook, stirring occasionally, until the onion turns translucent, about 8 to 10 minutes.

5. Peel the skin off the roasted pumpkin and discard it. Add the pumpkin flesh to the pot along with cinnamon, nutmeg, cloves, cayenne pepper (if using), and a few twists of freshly ground black pepper. Stir to combine and break up the pumpkin a bit.

6. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld together.

7. While it cooks, toast the pepitas in a medium skillet over medium-low heat, stirring frequently until fragrant and golden. Transfer them to a bowl to cool.

8. After the soup has simmered, stir in the coconut milk and maple syrup. Remove the pot from heat and allow it to cool slightly.

9. Using an immersion blender or a stand blender, blend the soup until smooth. If using a stand blender, process in batches and always secure the lid tightly, using a kitchen towel to protect your hand from steam.

10. Taste and adjust the seasoning if needed. Ladle the soup into bowls, sprinkle with toasted pepitas, and serve warm.

Serving Suggestions for Cozy Pumpkin Goodness

This creamy soup can stand alone as a cozy meal or be paired with crusty bread for dipping. A sprinkle of fresh herbs like parsley or sage on top adds a vibrant touch. It’s also wonderful served with a side salad for a well-rounded autumn dinner.

Storing Leftover Creamy Pumpkin Bliss

Leftovers? Yes, please! Allow the soup to cool completely before transferring it to a proper storage container. You can keep it in the refrigerator for up to 4 days. You might even find that the flavors develop beautifully overnight, making the next day’s meal even better! If you’d like to store it longer, freeze the soup for up to 3 months. Just remember to thaw it in the fridge before reheating.

Tips for Perfectly Cozy Soup

• If you prefer a hint of sweetness, feel free to add more maple syrup or honey than the recipe calls for.
• Adjust the spices to your liking! If you enjoy a bit more heat, increase the cayenne pepper.
• For an added depth of flavor, you can even include a splash of apple cider vinegar or lemon juice before serving.

Variations to Try

Feel free to experiment! Try adding roasted carrots or potatoes for an extra layer of texture. A pinch of smoked paprika would also bring a subtle smokiness to the dish. If you’re a fan of cheese, a dollop of crème fraîche or a sprinkle of goat cheese on top can elevate the soup to new heights.

FAQs

How can I make this soup vegan?
Simply use coconut milk and vegetable broth, and you’re all set! This recipe is already very much plant-based.

Can I use canned pumpkin instead of fresh?
Yes, you can! Use about 15 ounces of canned pumpkin puree, but skip the roasting step. Add the canned pumpkin directly to the pot in the recipe where you add the roasted pumpkin.

How do I adjust the consistency of the soup?
If you prefer a thinner soup, simply add more vegetable broth until you reach your desired consistency. For a creamier texture, adjust the amount of coconut milk or heavy cream.

Dive into this creamy roasted pumpkin soup and bring the taste of the season to your kitchen. Gather your loved ones around the table and enjoy each comforting bowl!