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Roasted Pumpkin Soup

A comforting roasted pumpkin soup with earthy sweetness, fragrant garlic, and spices, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Fall
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium pie pumpkin Provides a naturally sweet and rich base for the soup.
  • 1 sweet onion Adds a layer of flavor and sweetness.
  • 4 cloves garlic Enhances the overall taste and aroma.
  • 1 teaspoon paprika Offers mild smokiness.
  • 1 teaspoon cumin Adds warmth and earthiness.
  • 1/2 teaspoon ground ginger Provides subtle spice.
  • 1/2 teaspoon black pepper Adds heat and complexity.
  • 2 tablespoons olive oil For roasting the vegetables.
  • 2 cups vegetable broth Forms the liquid base of the soup.
  • 1 teaspoon salt Essential for seasoning.

Method
 

Preparation
  1. Preheat the oven to 425 degrees Fahrenheit.
  2. In a 9×13” baking dish, combine the pumpkin, onion, garlic, paprika, cumin, ginger, black pepper, and olive oil. Toss until mixed and coated.
Roasting
  1. Bake for 30-40 minutes, tossing every 15 minutes, until the pumpkin is fork-tender and lightly caramelized.
  2. Remove from the oven and let cool for about 15 minutes.
Blending
  1. Transfer the roasted mixture to a high-speed blender, add 2 cups of vegetable broth and salt. Blend on high for 1-2 minutes until smooth.
Simmering
  1. Pour the blended soup into a small pan and bring to a simmer over medium heat, adding more broth if a thinner consistency is desired.
Serving
  1. Dish out the soup and add your favorite toppings before serving.

Notes

Choose a firm, ripe pie pumpkin for optimal sweetness. Allow cooling before blending for a smoother texture. Consider adding a splash of coconut milk for creaminess or topping with fresh herbs.