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Roasted Pumpkin Soup with Herbs and Spices

This roasted pumpkin soup features tender, caramelized pumpkin chunks blended into a smooth, velvety texture. Key techniques include roasting the pumpkin to develop sweetness and smoky flavor, then blending with herbs and spices for a warm, flavorful bowl.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Fall, Vegetarian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium pumpkin (preferably sugar or pie pumpkin) whole pumpkin, halved and seeded
  • 2 cloves garlic minced
  • 2 tbsp olive oil for roasting and sautéing
  • 1 tsp smoked paprika optional, for smoky flavor
  • 1/2 tsp cinnamon adds warmth
  • 4 cups vegetable broth for blending the soup
  • 1 cup coconut cream or heavy cream optional, for richness
  • to taste salt and pepper for seasoning

Equipment

  • Baking sheet
  • Knife
  • Cutting board
  • Blender or immersion blender
  • Large pot or saucepan

Method
 

  1. Preheat the oven to 400°F (200°C). Using a sharp knife, carefully cut the pumpkin in half and scoop out the seeds. Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper.
  2. Roast the pumpkin in the oven for about 45 minutes, until the flesh is tender and can be easily pierced with a fork. The pumpkin skin will be slightly caramelized and fragrant.
  3. Once cooled enough to handle, scoop the roasted pumpkin flesh into a bowl, discarding the skin. Set aside.
  4. In a large pot, heat one tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant and just beginning to turn golden.
  5. Add the roasted pumpkin flesh to the pot along with smoked paprika and cinnamon. Stir well to coat the pumpkin and release aromatic spices.
  6. Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for about 10 minutes to allow flavors to meld.
  7. Use an immersion blender to blend the soup directly in the pot until smooth and velvety. Alternatively, transfer the mixture to a blender in batches, then return it to the pot.
  8. Stir in the coconut cream or heavy cream for added richness, along with salt and pepper to taste. Warm through for another 2 minutes.
  9. Taste and adjust seasoning as needed, adding more salt, pepper, or a splash of vinegar if desired for brightness.
  10. Serve the soup hot, garnished with fresh herbs if you like, and enjoy the cozy flavors of fall in every spoonful.

Notes

Ensure pumpkin is fully roasted for the best sweetness and flavor. Adjust spice levels to your taste, and add cream gradually to reach your preferred consistency.