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Creamy Roasted Pumpkin Soup

A velvety autumn soup made with roasted pumpkin, warm spices, and cream for rich comfort flavor.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 4 cups pumpkin cubed
  • 2 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 3 cups vegetable broth
  • 0.5 cup heavy cream or coconut milk
  • 0.25 tsp nutmeg
  • 0.5 tsp smoked paprika
  • salt and pepper to taste

Equipment

  • Baking sheet
  • Large pot
  • Immersion blender or blender

Method
 

  1. Preheat oven to 400°F (200°C). Toss pumpkin with olive oil, salt, and pepper. Roast 30–35 minutes until tender.
  2. In a large pot, sauté onion in olive oil until soft. Add garlic and cook briefly.
  3. Add roasted pumpkin, broth, and spices. Simmer 10–15 minutes.
  4. Blend until smooth using immersion blender.
  5. Stir in cream, adjust seasoning, and simmer 5 minutes before serving.

Notes

For freezing, omit cream and add when reheating.