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Roasted Pumpkin Soup

This roasted pumpkin soup is made by baking chunks of pumpkin until caramelized, then blending them into a smooth, velvety broth infused with warming spices like cinnamon. The final texture is creamy and slightly thick, with a rich orange color and a fragrant aroma. It’s served hot, often garnished with seeds or herbs.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: comfort food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg pumpkin peeled and cut into chunks
  • 2 tablespoons olive oil
  • 1 teaspoon cinnamon ground
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 cup cream optional, for richness
  • to taste salt and pepper
  • a handful pumpkin seeds for garnish

Equipment

  • Baking sheet
  • Blender

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the pumpkin chunks evenly on a baking sheet, drizzle with olive oil, and sprinkle with a pinch of salt. Roast until the edges are golden and caramelized, about 25-30 minutes.
  2. In a large pot, sauté the chopped onion and minced garlic in a bit of olive oil over medium heat until they soften and become fragrant, about 5 minutes. The onions should turn translucent and aromatic.
  3. Add the roasted pumpkin to the pot with the sautéed onions and garlic. Pour in the vegetable broth and stir to combine. Bring the mixture to a gentle simmer.
  4. Use an immersion blender to purée the soup directly in the pot until smooth and creamy. Alternatively, transfer the mixture carefully to a blender and purée in batches, then return to the pot.
  5. Stir in the ground cinnamon and adjust seasoning with salt and pepper to taste. If using, add the cream for extra richness and stir until well incorporated.
  6. Reduce the heat and let the soup simmer gently for another 5 minutes, allowing the flavors to meld and the texture to thicken slightly.
  7. Taste the soup and make any final adjustments with salt, pepper, or more cinnamon if desired. Then, ladle the warm soup into bowls.
  8. Garnish each serving with a handful of toasted pumpkin seeds for added crunch and flavor. Serve hot with crusty bread if desired.

Notes

For a vegan version, omit the cream or replace with coconut milk. Toast pumpkin seeds beforehand for extra flavor.