Oh my goodness, let me tell you about my absolute favorite fall comfort food: roasted pumpkin soup! There’s just something magical about the way the pumpkin turns creamy and rich when roasted. It fills the house with the warm, cozy scent of autumn, and honestly, it’s like a big hug in a bowl. I remember the first time I made this soup—it was a chilly October evening, and I was wrapped up in a blanket, watching the leaves dance outside my window. I took my first spoonful, and wow! The flavor was incredible—sweet, earthy, and just the right amount of spice. Trust me, once you try this roasted pumpkin soup, you’ll be hooked. It’s perfect for gatherings or just a simple night in, and it’s so easy to whip up. Let’s dive into making this delightful dish together!
Ingredients for Roasted Pumpkin Soup
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups roasted pumpkin (cut into chunks)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon ground nutmeg
- 2 tablespoons olive oil
Make sure to use fresh pumpkin for the best flavor—it really makes a difference! And feel free to adjust the seasoning to your taste; you know I love a little extra nutmeg to bring out the warmth. Oh, and if you’re feeling fancy, top your soup with some pumpkin seeds or fresh herbs for that extra touch of flair!
How to Prepare Roasted Pumpkin Soup
Alright, let’s get our hands a little messy and dive into the steps for making this heavenly roasted pumpkin soup! I promise it’s easier than it sounds, and each step brings you closer to that warm, creamy bowl of goodness. Let’s do this!
Step 1: Roasting the Pumpkin
First things first, preheat your oven to 400°F (200°C). While that’s warming up, grab your pumpkin and cut it into chunks—about 1 to 2 inches works perfectly. Lay those pumpkin pieces out on a baking sheet and drizzle them with olive oil. Give ‘em a good toss to ensure they’re coated nicely, and sprinkle a pinch of salt to enhance that natural sweetness. Now, pop them in the oven and roast for about 25-30 minutes, or until they’re tender and caramelized. The smell? Oh wow, just wait for it!
Step 2: Sautéing Onion and Garlic
While the pumpkin is roasting, let’s move on to the aromatics! In a large pot, heat a splash of olive oil over medium heat. Toss in your chopped onion and minced garlic, and sauté them until they’re soft and fragrant—about 5-7 minutes. You want them to be translucent, and trust me, your kitchen will start smelling amazing at this point!
Step 3: Combining Ingredients
Once your pumpkin is ready and all roasted up, it’s time to bring it all together! Carefully add those glorious roasted pumpkin chunks to the pot with the sautéed onion and garlic. Pour in the vegetable broth, and sprinkle in your salt, pepper, and nutmeg. Give everything a good stir, and let it simmer for about 15 minutes. This allows all those flavors to meld beautifully!
Step 4: Blending the Soup
Now comes the fun part—blending! Grab your blender and carefully transfer the soup mixture into it. You can do this in batches if it’s too hot, but I like to use an immersion blender right in the pot for less cleanup. Blend until smooth and creamy. Then, stir in that luscious coconut milk until it’s all combined. You’ll want to heat it through for just a couple more minutes on the stove.
Step 5: Serving the Soup
Yay, you’re almost there! Once everything is beautifully blended, it’s time to serve. Ladle that rich, velvety soup into bowls and don’t forget to garnish it! A sprinkle of pumpkin seeds or a few fresh herbs on top adds a lovely touch. I also love a drizzle of coconut milk for that extra creaminess. Enjoy your cozy bowl of roasted pumpkin soup that’s perfect for chilly nights or any gathering!
Why You’ll Love This Recipe
- Quick and Easy: This roasted pumpkin soup comes together in just about 55 minutes, making it perfect for a weeknight dinner or last-minute gatherings. You’ll be amazed at how simple it is!
- Flavorful: With the natural sweetness of roasted pumpkin combined with the aromatic spices, each spoonful is packed with rich, comforting flavors that will warm your heart.
- Healthy: This soup is not only delicious but also nutritious! It’s packed with vitamins from the pumpkin and is vegan-friendly, thanks to the coconut milk.
- Versatile: You can easily adjust the seasonings or toppings to fit your taste. Want a little heat? Add some chili flakes. Prefer a milder version? Just skip the pepper!
- Perfect for Meal Prep: This soup stores beautifully, so you can make a big batch ahead of time and enjoy it throughout the week. Just reheat, and you’re good to go!
- Great for Any Occasion: Whether it’s a cozy night in, a festive gathering, or a comforting dish to share with friends, this roasted pumpkin soup is sure to impress.
Honestly, once you fall in love with this recipe, you’ll find yourself making it over and over again. It’s one of those dishes that just feels like home, and I can’t wait for you to try it!
Tips for Success with Roasted Pumpkin Soup
Alright, let’s make sure your roasted pumpkin soup turns out absolutely perfect! Here are some of my favorite tips to elevate this already amazing dish:
- Choose the Right Pumpkin: I always recommend using fresh, sugar pumpkins for the best flavor. They’re sweeter and creamier than the larger carving pumpkins, so your soup will taste incredible!
- Get Creative with Seasonings: Don’t be afraid to play around with the spices! If you love a little kick, try adding some cayenne pepper or smoked paprika for depth. You could also toss in some fresh herbs like thyme or sage for a seasonal twist.
- Texture Preference: If you prefer a chunkier soup, you can blend just half of the mixture and leave the rest chunky. It adds a lovely texture that’s so comforting!
- Garnish Well: Presentation is key! Top your soup with roasted pumpkin seeds, a drizzle of balsamic glaze, or even a dollop of vegan sour cream for an extra touch. It makes all the difference!
- Storage Tips: This soup is perfect for meal prep! Store it in airtight containers in the fridge for up to a week. Just reheat gently on the stove to preserve that velvety texture.
- Freezing for Later: If you want to make a big batch, you can freeze the soup in portions. Just let it cool completely, then transfer it to freezer-safe bags or containers. When you’re ready to enjoy, thaw overnight in the fridge and reheat!
These little tips really help to make your roasted pumpkin soup shine. I can’t wait for you to make it your own! Enjoy every creamy, delicious spoonful!
Nutritional Information for Roasted Pumpkin Soup
Now, let’s chat about the nutritional goodness packed into this roasted pumpkin soup! Each serving is not just comforting but also brings a nice balance of nutrients. Here’s a breakdown of what you can expect per cup of this delicious soup:
- Calories: Approximately 200
- Total Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 300mg
- Total Carbohydrates: 30g
- Dietary Fiber: 4g
- Sugars: 5g
- Protein: 3g
These values can vary based on specific ingredients and portion sizes, but this should give you a good idea of what you’re enjoying. It’s a warm, hearty soup that’s not only satisfying but also provides some great nutrients! Perfect for cozy nights without any guilt. Enjoy every bite!
Frequently Asked Questions About Roasted Pumpkin Soup
Got questions about this delicious roasted pumpkin soup? Don’t worry, I’ve got you covered! Here are some of the most common questions I get, along with my answers to help you out:
Can I use canned pumpkin instead of fresh?
Absolutely! If you’re short on time, canned pumpkin is a great alternative. Just make sure it’s pure pumpkin puree and not pumpkin pie filling. It’ll still taste delicious, but I think the roasted flavor from fresh pumpkin adds that extra depth you can’t beat!
Can I make this soup ahead of time?
Yes, you can! This soup holds up beautifully in the fridge. Just make it a day or two in advance, let it cool, and store it in an airtight container. When you’re ready to enjoy it, simply reheat on the stove until warmed through. Perfect for meal prep!
How can I make this soup spicier?
If you like a little heat, try adding some cayenne pepper or red pepper flakes during the simmering step. You can also toss in some fresh ginger when sautéing the onion and garlic for a warm, spicy kick. Just remember to start small and taste as you go!
What can I serve with roasted pumpkin soup?
This soup pairs wonderfully with crusty bread, a fresh salad, or even some grilled cheese sandwiches for a cozy meal. I love serving it with a sprinkle of pumpkin seeds and a drizzle of olive oil on top for that extra flair!
Can I freeze the soup?
Definitely! This soup freezes really well. Just let it cool completely, then pour it into freezer-safe containers or bags. It can last up to three months in the freezer. When you’re ready to enjoy, thaw it overnight in the fridge and reheat on the stove. Enjoy that warm comfort again!
Storage & Reheating Instructions
Alright, let’s talk about how to keep that delicious roasted pumpkin soup fresh for later! Proper storage is key to enjoying all that creamy goodness again. Here’s what I recommend:
Once your soup has cooled down, transfer any leftovers into airtight containers. I love to use glass containers because they keep everything fresh and you can easily see what’s inside. You can store it in the fridge for up to a week, but trust me, it won’t last that long—it’s just too good!
If you want to keep it for even longer, you can freeze the soup! Just let it cool completely, then pour it into freezer-safe bags or containers, making sure to leave a little space at the top for expansion. It can stay good in the freezer for up to three months. When you’re ready to dive back into that comforting bowl of soup, just thaw it overnight in the fridge.
Now, for reheating, I suggest warming it on the stove over medium heat. Stir it gently to make sure it heats evenly and doesn’t stick to the bottom of the pot. If it seems a bit thick after freezing, you can add a splash of vegetable broth or coconut milk to bring it back to that perfect creamy consistency. Just heat it until it’s warmed through, and you’re set!
And there you have it—simple and easy storage and reheating tips to make sure you enjoy your roasted pumpkin soup whenever you want. Happy cooking!
pumpkin cream cheese crumb cake is a great dessert to pair with this soup.
Spiced apple cider also complements the flavors beautifully!
Roasted Pumpkin Soup: 5 Steps to Utter Comfort
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A creamy and flavorful roasted pumpkin soup.
Ingredients
- 2 cups roasted pumpkin
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon ground nutmeg
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Cut pumpkin into chunks and place on a baking sheet.
- Drizzle with olive oil and roast for 25-30 minutes.
- In a pot, sauté onion and garlic until soft.
- Add the roasted pumpkin, vegetable broth, and spices.
- Simmer for 15 minutes.
- Puree the soup with a blender until smooth.
- Stir in coconut milk and heat through.
- Serve hot.
Notes
- Use fresh pumpkin for best flavor.
- Adjust seasoning to taste.
- Top with seeds or herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted pumpkin soup
