Roasted Pumpkin Soup

This wonderfully creamy and aromatic roasted pumpkin soup recipe is one of the best things fall has to offer! It’s warming, delicious, low in calories, and packed with vitamins. Perfect for cozy nights or as an elegant starter for gatherings, this soup will impress your friends and family alike with its rich flavors and delightful texture.

Why You’ll Love This Recipe

• Easy to Prepare: With simple instructions and minimal prep time, anyone can whip up this comforting dish.
• Nutritious and Healthy: Packed with vitamins from the pumpkin and carrots, this soup is a guilt-free indulgence.
• Versatile Flavor Profile: The combination of roasted vegetables creates a depth of flavor that suits any palate.
• Perfect for Any Occasion: Whether it’s a weeknight dinner or a festive gathering, this soup fits right in!
• Customizable Options: Add your favorite spices or toppings to make it uniquely yours.

Tools and Preparation

Before diving into making your roasted pumpkin soup, gather your kitchen tools. Having the right equipment will make the process smoother and more enjoyable.

Essential Tools and Equipment

• Baking sheet
• Large pot
• Immersion blender (or stand mixer)
• Knife
• Cutting board

Importance of Each Tool

• Baking sheet: Crucial for roasting vegetables evenly, allowing them to caramelize beautifully.
• Large pot: Ideal for simmering the soup without overflowing, ensuring all ingredients blend well.
• Immersion blender: Simplifies the blending process directly in the pot while minimizing cleanup.

Ingredients

For the Soup

• 2.2 lb pumpkin/squash (red kuri squash is best)
• 2 carrots
• 4 shallots
• 2 cloves garlic
• 2 tbsp olive oil
• 1 tsp cardamom (optional)
• ½ tsp salt
• ½ tsp pepper
• 4 cups vegetable broth
• ½ lemon, squeezed out juice
• 2 tbsp butter (vegan: dairy-free butter)
• some greek yogurt (vegan: dairy-free yogurt)

How to Make Roasted Pumpkin Soup

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). This ensures that your vegetables roast perfectly.

Step 2: Prepare the Vegetables

Wash the pumpkin thoroughly. Cut it in half and scoop out the seeds using a spoon. Slice it into large pieces. Similarly, chop the peeled shallots and carrots into large chunks. Keep the garlic cloves whole for roasting.

Step 3: Toss with Olive Oil

On a baking sheet, toss together the pumpkin, shallots, carrots, garlic cloves, olive oil, cardamom (if using), salt, and pepper. Mix well to ensure each piece is coated evenly.

Step 4: Roast the Vegetables

Place the baking sheet in your preheated oven. Roast for about 30 minutes or until all vegetables are tender and lightly caramelized.

Step 5: Simmer in Broth

Once roasted, transfer the vegetables to a large pot. Add vegetable broth and bring everything to a boil over medium heat. Reduce heat and let it simmer for around 10 minutes.

Step 6: Blend Until Smooth

Using an immersion blender or a stand mixer, blend the mixture until smooth. If you prefer a thinner consistency for your soup, feel free to add an extra ½ to 1 cup of water.

Step 7: Season to Taste

Taste your soup and season with lemon juice, additional salt, or pepper as needed. Serve warm in bowls.

Step 8: Optional Brown Butter Drizzle

If desired, you can enhance your serving by making brown butter. Melt butter in a small pot over medium heat until it turns golden brown and emits a nutty aroma—about 5 minutes. Strain it through a fine sieve before drizzling over each bowl of soup.

Enjoy your delicious homemade roasted pumpkin soup!

How to Serve Roasted Pumpkin Soup

Roasted pumpkin soup is a versatile dish that can be enjoyed in various ways. Whether you’re hosting a dinner party or simply enjoying a cozy meal at home, these serving suggestions will enhance your experience.

Garnish Ideas

• Drizzle of Olive Oil: A light drizzle adds richness and enhances the flavors of the soup.
• Toasted Pumpkin Seeds: Sprinkle some for a crunchy texture and nutty flavor contrast.
• Fresh Herbs: Add chopped parsley or cilantro to brighten up the dish with color and freshness.

Accompaniments

• Crusty Bread: Serve with slices of crusty bread for dipping and soaking up the delicious soup.
• Salad: Pair with a fresh green salad to balance the creamy texture of the soup.
• Cheese Crackers: Offer cheese crackers as a side snack that complements the soup’s flavors.

Seasonal Touches

• Pomegranate Seeds: Add some for a pop of color and tartness that contrasts beautifully.
• Coconut Cream: A dollop on top gives an exotic twist and contributes creaminess.

How to Perfect Roasted Pumpkin Soup

Creating the perfect roasted pumpkin soup requires attention to detail. Here are some tips to elevate your dish.

• Choose the Right Pumpkin: Select sweet varieties like red kuri squash for maximum flavor.
• Roast Vegetables Well: Ensure vegetables get caramelized; this adds depth to the soup’s taste.
• Adjust Consistency: Blend until smooth, then add water if you prefer a thinner texture.
• Season Wisely: Taste as you go; adjust salt and lemon juice to achieve your desired balance.
• Add Spice Carefully: If using spices, start small and build up to avoid overpowering flavors.
• Serve Hot: Enjoy it fresh from the stove for optimal flavor and warmth.

Best Side Dishes for Roasted Pumpkin Soup

Complement your roasted pumpkin soup with these delicious side dishes. They perfectly enhance the overall dining experience.

1. Garlic Bread: Crispy on the outside and soft inside; perfect for dipping into your soup.
2. Simple Green Salad: A mix of greens with a light vinaigrette adds freshness and crunch.
3. Stuffed Peppers: These can provide a hearty contrast to your creamy soup while remaining healthy.
4. Quinoa Salad: Light yet filling, this dish offers protein and can be flavored with herbs or citrus.
5. Savory Scones: Pair with cheese or herbs for a delightful complement to your meal.
6. Roasted Vegetables: Seasonally roasted veggies can enhance flavors while keeping things light and nutritious.

Common Mistakes to Avoid

When making roasted pumpkin soup, it’s easy to overlook some key steps. Here are some common mistakes and how to avoid them.

• Incorrect Pumpkin Selection: Using the wrong type of pumpkin can affect flavor. Choose a sweet variety like red kuri squash for the best results.
• Overcooking Vegetables: Roasting too long can lead to burnt flavors. Keep an eye on your veggies and remove them once they’re tender.
• Neglecting Seasoning: Skipping spices or salt can make your soup bland. Taste as you go and adjust seasoning for a rich flavor profile.
• Not Blending Enough: A chunky texture is not ideal for this soup. Blend thoroughly until smooth to achieve that creamy consistency.
• Skipping the Garnish: Garnishes add flavor and visual appeal. Don’t forget to top your soup with yogurt or brown butter for an extra touch.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keeps well for up to 5 days in the fridge.

Freezing Roasted Pumpkin Soup

• Freeze in freezer-safe containers or bags.
• Can be frozen for up to 3 months.

Reheating Roasted Pumpkin Soup

• Oven: Preheat to 350°F (175°C) and heat in a covered dish for about 20 minutes.
• Microwave: Heat in short intervals, stirring frequently until warmed through.
• Stovetop: Warm over medium heat, stirring often to prevent sticking.

Frequently Asked Questions

Here are some questions people often ask about roasted pumpkin soup.

What To Do With Roasted Pumpkin?

You can use roasted pumpkin in soups, salads, or even as a side dish. This adds great flavor and nutrition!

Can I Make Roasted Pumpkin Soup Vegan?

Absolutely! Simply substitute regular butter with dairy-free butter and use plant-based yogurt for garnishing.

How Long Will Roasted Pumpkin Soup Last?

When stored properly in the refrigerator, it lasts about 5 days. If frozen, it can last up to 3 months.

What Spices Pair Well With Roasted Pumpkin Soup?

Common spices include nutmeg, cinnamon, and cardamom. These enhance the natural sweetness of the pumpkin.

Can I Add Other Vegetables to My Soup?

Yes! Carrots and sweet potatoes blend well with pumpkin, adding both texture and flavor.

Final Thoughts

This roasted pumpkin soup is not only delicious but also incredibly versatile. Feel free to customize it by adding different spices or toppings based on your preferences. It’s a perfect dish for cozy fall evenings—give it a try!

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Roasted Pumpkin Soup

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• Author: Jennifer
• Total Time: 55 minutes
• Yield: Serves approximately six people 1x

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Description

Indulge in the comforting warmth of this Roasted Pumpkin Soup, an ideal dish for autumn evenings. With its rich, creamy texture and aromatic flavors, this soup is a delightful way to enjoy seasonal produce. Roasting the pumpkin and vegetables brings out their natural sweetness, creating a bowl of pure comfort that’s both nutritious and satisfying. Perfect as a starter for gatherings or simply enjoyed with crusty bread at home, this recipe is easy to follow and customizable to suit your taste preferences. Whether you’re adding spices or garnishing with fresh herbs, each bowl promises to impress.

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Ingredients

Scale 1x2x3x

• 2.2 lb pumpkin (red kuri squash recommended)
• 2 carrots
• 4 shallots
• 2 cloves garlic
• 2 tbsp olive oil
• 4 cups vegetable broth
• Juice of ½ lemon
• 2 tbsp dairy-free butter (optional)
• Vegan yogurt for garnish

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Prepare the pumpkin by cleaning, halving, and scooping out seeds; chop into large pieces.
3. Cut shallots and carrots into large chunks while leaving garlic cloves whole.
4. Toss all vegetables with olive oil, salt, pepper, and cardamom on a baking sheet.
5. Roast for about 30 minutes until tender and caramelized.
6. Transfer the roasted vegetables to a large pot; add vegetable broth and bring to a boil before simmering for 10 minutes.
7. Blend until smooth using an immersion blender; adjust consistency with water if needed.
8. Season soup with lemon juice and serve warm.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 170
• Sugar: 5g
• Sodium: 350mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 0mg