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 dinners or gatherings, this soup highlights seasonal flavors and can be easily customized with your favorite toppings.

Why You’ll Love This Recipe

• Easy to Make: With simple steps and minimal prep time, this soup is perfect for both novice cooks and seasoned chefs.
• Flavorful and Nutritious: The combination of roasted vegetables brings out rich flavors while providing a healthy dose of vitamins.
• Versatile Serving Options: Enjoy it as a starter or main dish; pair it with crusty bread or a fresh salad for a complete meal.

Tools and Preparation

To create the best roasted pumpkin soup, having the right tools on hand will make the process smoother. Here’s what you’ll need:

Essential Tools and Equipment

• Baking sheet
• Pot
• Immersion blender or stand mixer
• Knife

Importance of Each Tool

• Baking sheet: Ideal for roasting vegetables evenly, helping to enhance their natural sweetness.
• Pot: Essential for simmering the soup, allowing all flavors to meld together beautifully.
• Immersion blender: Makes blending quick and easy, ensuring a smooth texture without transferring hot ingredients.

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).

Step 2: Prepare the Vegetables

Wash the pumpkin, cut it in half, scoop out the seeds with a spoon, and cut it into large pieces. Cut the peeled shallots and carrots into large pieces as well. Leave the peeled garlic cloves whole.

Step 3: Roast the Vegetables

Toss the vegetables with olive oil, cardamom, salt, and pepper on a baking sheet. Mix well and spread them out evenly. Roast in the preheated oven for 30 minutes.

Step 4: Simmer the Soup

Remove the roasted vegetables from the oven. Transfer them to a large pot along with vegetable broth. Bring it to a boil, then reduce heat and let it simmer for 10 minutes.

Step 5: Blend Until Smooth

Blend the soup with an immersion blender or in a stand mixer until smooth. If you prefer a thinner soup, add ½ to 1 cup of water.

Step 6: Final Seasoning

Season to taste with lemon juice, salt, and pepper. Divide the soup into bowls and garnish if desired.

Optional – How to Make Brown Butter

Melt butter in a small pot over medium heat. Let it simmer for about 5 minutes until it turns brown and smells nutty. Strain through a fine sieve and drizzle over the soup before serving.

How to Serve Roasted Pumpkin Soup

Roasted pumpkin soup is not only delicious but also versatile when it comes to serving options. Here are some creative ways to enjoy this comforting dish.

With Crusty Bread

• Serve your soup with a slice of warm, crusty bread for dipping. A rustic sourdough or whole-grain loaf complements the flavors beautifully.

Topped with Seeds

• Sprinkle roasted pumpkin seeds or sunflower seeds on top for added crunch. They add texture and enhance the nutty flavor of the pumpkin.

With Fresh Herbs

• Garnish your soup with fresh herbs like parsley or cilantro. This adds a pop of color and freshness that brightens each spoonful.

Drizzled with Olive Oil

• A drizzle of high-quality olive oil can elevate the flavors. It adds richness and a hint of fruitiness that pairs well with the soup’s sweetness.

Accompanied by Salad

• Pair the soup with a light salad made from mixed greens and a tangy vinaigrette. This balances the creaminess of the soup with fresh, crisp elements.

How to Perfect Roasted Pumpkin Soup

To make your roasted pumpkin soup even better, consider these simple tips.

• Choose the Right Pumpkin: Select a pumpkin or squash that’s ripe and firm for optimal sweetness and flavor.
• Roast Until Golden: Ensure your vegetables are perfectly roasted until they are golden brown for a deeper flavor profile.
• Adjust Consistency: If your soup is too thick, blend in additional vegetable broth or water until you reach your desired consistency.
• Flavor Balance: Taste before serving; adjust seasoning with more salt, pepper, or lemon juice for balance.
• Experiment with Spices: Don’t hesitate to try different spices like nutmeg or cinnamon for an extra layer of warmth.
• Make Ahead: This soup stores well, so feel free to make it ahead of time. Flavors deepen as it sits!

Best Side Dishes for Roasted Pumpkin Soup

Pairing side dishes with roasted pumpkin soup can create a satisfying meal. Here are some great options to consider.

1. Garlic Bread: Toasted bread topped with garlic butter provides a savory contrast to the sweet soup.
2. Mixed Greens Salad: A light salad dressed in balsamic vinaigrette adds freshness and crunch.
3. Cheesy Flatbread: Soft, cheesy flatbreads serve as perfect dippers for your creamy soup.
4. Stuffed Peppers: Colorful stuffed peppers filled with grains and vegetables complement the rich flavors.
5. Savory Muffins: Cornbread or herb muffins pair nicely, adding a delightful texture to each bite.
6. Roasted Vegetables: Serve alongside seasonal roasted veggies that echo the flavors found in your soup.

Common Mistakes to Avoid

When making roasted pumpkin soup, it’s easy to overlook a few important steps. Here are some common mistakes to watch out for.

• Bold preparation: Failing to properly prepare the pumpkin can lead to uneven cooking. Make sure to cut it into similar-sized pieces for even roasting.

• Bold seasoning: Under-seasoning your soup can result in bland flavors. Always taste and adjust seasonings like salt, pepper, and lemon juice before serving.

• Bold blending: Over-blending can turn your soup too thin. Blend just until smooth and add water gradually if you prefer a thinner consistency.

• Bold storage: Not allowing the soup to cool before storing can lead to condensation in the container. Let it cool first to preserve the texture and flavor.

• Bold garnishing: Skipping the garnish can make your dish look less appealing. Add a drizzle of brown butter or a dollop of yogurt for both flavor and presentation.

Storage & Reheating Instructions

Refrigerator Storage

• Store the soup in an airtight container.
• It will last up to 4 days in the refrigerator.

Freezing Roasted Pumpkin Soup

• Use freezer-safe containers or bags.
• The soup can be frozen for up to 3 months.

Reheating Roasted Pumpkin Soup

• Oven: Preheat to 350°F (175°C) and heat in an oven-safe dish until warmed through.
• Microwave: Heat in a microwave-safe bowl, stirring every minute until hot.
• Stovetop: Warm over medium heat in a pot, stirring occasionally until heated thoroughly.

Frequently Asked Questions

Here are some frequently asked questions about roasted pumpkin soup that might help you perfect your recipe!

What is Roasted Pumpkin Soup?

Roasted pumpkin soup is a creamy, flavorful soup made from roasted pumpkins, vegetables, and broth, providing a warm meal perfect for fall.

Can I use different types of squash for this soup?

Yes! You can substitute other squash varieties like butternut or acorn squash if red kuri isn’t available. Each will add its own unique flavor.

How can I customize Roasted Pumpkin Soup?

You can enhance this recipe with spices like nutmeg or ginger, or add toppings such as croutons or seeds for extra texture.

What should I serve with Roasted Pumpkin Soup?

This soup pairs well with crusty bread, cornbread, or a fresh salad for a complete meal.

How do I make Roasted Pumpkin Soup vegan?

Simply replace the butter with dairy-free butter and use plant-based yogurt as a garnish for a delicious vegan option!

Final Thoughts

This roasted pumpkin soup is not only warming and delicious but also incredibly versatile. Feel free to customize it with your favorite spices or toppings! Try this recipe today and enjoy the rich flavors of fall in every bowl!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Roasted Pumpkin Soup

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• Author: Lucille
• Total Time: 55 minutes
• Yield: Serves about 6 people 1x

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Description

Indulge in the rich, comforting flavors of Roasted Pumpkin Soup, a delightful dish that embodies the essence of fall. This creamy soup is packed with nutritious ingredients and exudes warmth, making it an ideal choice for cozy dinners or gatherings. The simple blend of roasted pumpkin and seasonal vegetables creates a velvety texture that can be easily customized with your favorite toppings. Perfect as a starter or main dish, this recipe is not only easy to make but also versatile enough to suit various occasions. Whether enjoyed with crusty bread or fresh herbs, each spoonful is sure to bring joy and comfort.

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Ingredients

Scale 1x2x3x

• 2.2 lb pumpkin or squash (red kuri recommended)
• 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 juice)
• 2 tbsp dairy-free butter
• Vegan yogurt for garnish

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Instructions

1. Preheat oven to 400°F (200°C).
2. Wash and cut the pumpkin in half, scoop out seeds, and chop into large pieces. Chop shallots and carrots, leaving garlic whole.
3. Toss all vegetables on a baking sheet with olive oil, cardamom, salt, and pepper. Roast for 30 minutes until golden.
4. Transfer roasted vegetables to a pot with vegetable broth and bring to a boil; reduce heat and simmer for 10 minutes.
5. Blend until smooth using an immersion blender or stand mixer, adjusting consistency with water if desired.
6. Season with lemon juice, salt, and pepper before serving.

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

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 165
• Sugar: 4g
• Sodium: 540mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 0mg