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Roasted Pumpkin Soup

This roasted pumpkin soup is made by baking pumpkin until caramelized, then blending it into a smooth, creamy purée. The final dish has a velvety texture with a warm, smoky flavor, accented by sage and subtle nutmeg. It is served hot, with an inviting, golden-orange appearance.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large pumpkin about 2 pounds, peeled and cubed
  • 2 tablespoons olive oil for roasting and sautéing
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1/2 teaspoon nutmeg ground
  • fresh sage leaves for garnish and flavor
  • to taste salt and pepper for seasoning

Equipment

  • Baking sheet
  • Blender or immersion blender
  • Chef's knife
  • Soup pot
  • Wooden spoon

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the cubed pumpkin on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast until the pumpkin is tender and caramelized around the edges, about 25-30 minutes.
  2. While the pumpkin roasts, heat a tablespoon of olive oil in a soup pot over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes, filling the kitchen with a gentle aroma.
  3. Add the minced garlic to the onions and cook for another minute until fragrant, stirring constantly to prevent burning.
  4. Pour in the vegetable broth and bring to a gentle simmer, allowing the flavors to meld for about 10 minutes.
  5. Transfer the roasted pumpkin into the blender or use an immersion blender directly in the pot. Carefully blend until smooth and velvety, adding more broth if needed to reach desired consistency.
  6. Stir the ground nutmeg into the soup and season with salt and pepper to taste. Reheat gently if needed, until hot and fragrant.
  7. Garnish each serving with fresh sage leaves for added aroma and visual appeal. Serve hot and enjoy the comforting fall flavors.

Notes

For a creamier texture, stir in a splash of cream or coconut milk before serving. You can also add a pinch of red pepper flakes for a touch of heat.