Creamy Roasted Pumpkin Soup
Creamy Roasted Pumpkin Soup is a warm, comforting dish that captures the essence of autumn. With its rich, velvety texture and fragrant spices, this soup is perfect for chilly evenings or when you need a cozy pick-me-up. Made with fresh pumpkin and wholesome ingredients, it’s easy to prepare and serves as an inviting appetizer or hearty main course. Enjoy it alongside crusty bread for a delightful meal that warms both the heart and soul.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves about 4 people 1x
- Category: Appetizer/Main Course
- Method: Baking/Sautéing
- Cuisine: American
Ingredients
Scale
- 2 cups fresh pumpkin (sugar or pie pumpkin), roasted and pureed
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 3 cups low-sodium vegetable broth
- 1 cup coconut milk
- 2 tbsp olive oil
- 1 tsp cinnamon
- ½ tsp nutmeg
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Halve the pumpkin, scoop out seeds, drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 30-40 minutes until tender.
- In a large pot, heat olive oil over medium heat. Sauté onion and garlic until softened (about 5 minutes).
- Scoop roasted pumpkin flesh into the pot. Add vegetable broth and coconut milk along with cinnamon, nutmeg, salt, and pepper. Simmer for 5 minutes.
- Use an immersion blender to puree the soup until smooth. Adjust seasoning if needed.
- Serve hot, garnished with a sprinkle of cinnamon or toasted pumpkin seeds.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added depth of flavor, incorporate ginger or sage. Substitute pumpkin with butternut squash or sweet potatoes for a unique twist. Store leftovers in an airtight container in the refrigerator for up to five days.