Creamy Roasted Pumpkin Soup
Creamy roasted pumpkin soup made with roasted pumpkin, garlic, onion, vegetable stock and cream. A comforting soup perfect for fall and cozy meals.
Creamy Roasted Pumpkin Soup
This creamy roasted pumpkin soup is a comforting fall favorite made with sweet roasted pumpkin, garlic, onion and vegetable stock. Roasting the pumpkin first brings out its natural sweetness and adds a delicious depth of flavor, while a little cream gives the soup a smooth, velvety texture. Serve it warm with crusty bread for a cozy lunch, light dinner or seasonal starter. Find more ideas, flavorful homemade soup recipes.
Ingredients for Creamy Roasted Pumpkin Soup
- pumpkin
- medium onion
- garlic cloves
- olive oil
- salt
- black pepper
- ground cumin
- vegetable stock
- heavy cream
- dried thyme
- butter, optional
See the recipe attached for the full amounts and list of ingredients needed. download or print it and even use online with the cook mode. 😉
How To cook Creamy Roasted Pumpkin Soup
- Preheat the oven to 400°F (200°C). Place the pumpkin, onion and garlic on a baking tray. Drizzle with olive oil and season with salt, pepper and cumin.
- Roast for 35–45 minutes, turning the pumpkin once, until tender and lightly caramelized around the edges.
- Transfer the roasted vegetables to a large pot. Add the stock and dried thyme. Bring to a gentle simmer for about 10 minutes.
- Use an immersion blender to blend the soup until smooth. Alternatively, carefully blend it in batches in a countertop blender.
- Stir in the heavy cream and butter, if using. Warm gently for another 2–3 minutes.
- Don’t boil after adding the cream. Taste and adjust.
Enjoy this with the family during the holidays even children love it.
Serving idea
Serve warm with a swirl of cream, a sprinkle of fresh thyme and some crusty bread. You could also add roasted pumpkin seeds for a little crunch.
If you enjoyed this bowl, you’ll love our Flavorful Homemade Soup Recipes for Lunch, comforting, wholesome, and perfect any day.
Recommendations.
(click on the highlighted heading for the recipe)
If you’re craving even more cozy dishes to enjoy this season, don’t miss our roundup of Comfort Food Sides for Fall. From creamy casseroles and hearty potatoes to warm breads and seasonal vegetables, you’ll find the perfect recipes to make every autumn meal extra comforting.
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PrintCreamy Roasted Pumpkin Soup
Creamy roasted pumpkin soup made with roasted pumpkin, garlic, onion, vegetable stock and cream. A comforting soup perfect for fall and cozy meals.
- Prep Time: 15 min
- Cook Time: 35-45 min Roasting, cooking 10-15 min
- Total Time: 60-70 min
- Yield: 4-6 1x
- Category: Lunch
- Method: oven baked
Ingredients
- 1 kg pumpkin, peeled, seeded and cut into chunks
- 1 medium onion, roughly chopped
- 3 garlic cloves, peeled
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground cumin
- 4 cups vegetable or chicken stock
- 1/2 cup heavy cream
- 1/2 tsp dried thyme
- 1 tbsp butter, optional
Instructions
- Preheat the oven to 400 deg. F (200 Deg. C)
- Place the pumpkin, (chunks or slices),onion and garlic on a baking tray. Drizzle with olive oil and season with salt, pepper and cumin.
- Roast for 35–45 minutes, turning the pumpkin once, until tender and lightly caramelized around the edges.
- Transfer the roasted vegetables to a large pot. Add the stock and dried thyme. Bring to a gentle simmer for about 10 minutes.
- Use an immersion blender to blend the soup until smooth. Alternatively, carefully blend it in batches in a countertop blender.
- Stir in the heavy cream and butter, if using. Warm gently for another 2–3 minutes. Don’t boil after adding the cream.
- Add more salt and pepper if needed. If the soup is too thick, add a little extra stock until you reach your preferred consistency.
Notes
- Serve warm with a swirl of cream, a sprinkle of fresh thyme and some crusty bread. You could also add roasted pumpkin seeds for a little crunch.
FAQ’s for pumpkin soup recipe
Yes. Fresh pumpkin works beautifully and gives the soup a naturally sweet, rich flavor. Peel, remove the seeds and cut the pumpkin into even-sized chunks before roasting.
Yes, but the roasted flavor will be different. Fresh roasted pumpkin gives this soup its characteristic caramelized flavor and is the preferred option.
Yes. Prepare the soup as directed, allow it to cool, and refrigerate it in an airtight container. Reheat gently on the stovetop when ready to serve.
Yes, although soups containing cream can sometimes change texture slightly after freezing. For the best result, you can freeze the blended pumpkin soup before adding the cream, then add the cream when reheating.
Crusty bread, toasted rolls, garlic bread or a simple green salad all pair well with this creamy soup.
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