Creamy Roasted Pumpkin Soup is a tasty meal for a chilly fall day. It’s rich and flavorful, easy to make, and a perfect use of fall squash.
The fall season is here, and you know what that means—pumpkin everything! Seriously, I love it when I start seeing those pumpkins in stores and on the side of the road.
Pumpkin is such a versatile and yummy ingredient! Today, I’m going to share my favorite pumpkin soup recipe with you. Imagine a bowl of warm, creamy soup that’s like a cozy blanket for your taste buds.
The olive oil and roasted veggies make the flavors really pop. The best part? It’s so simple, even your little brother could help make it. Ha! Ready to dive in?
My pumpkin-loving pals, this Creamy Roasted Pumpkin Soup is a welcome addition to any cold day. It’s also loaded with options to make it your own. Whether you like it spicy, vegan, or as is, this bowl of yumminess will not disappoint.
Trust me, once you try it, this will become your go-to pumpkin soup recipe for the fall season.
Happy cooking, and may your fall be filled with all the pumpkin goodness your heart desires!
Common Questions About Creamy Roasted Pumpkin Soup
What Type of Pumpkin Should I Use?
Sugar pumpkins are your best bet for this recipe. They’re smaller and easier to handle, and their flavor shines through. Other types will work as well, though.
If you want to use extra pumpkin left over from jack-o-lanterns, feel free! It’s great to use this up instead of just tossing it.
Can I Use Canned Pumpkin?
Sure, sometimes it’s nice to use canned stuff to save time. I totally get it. However, using a fresh pumpkin really enhances the flavor and creamy texture. You will notice a big difference when you cook your own pumpkin. So if you can, go fresh!
Can I Make This Dairy-Free?
Absolutely! Swap the cream with full-fat coconut milk to make this recipe vegan and dairy-free. I’ve found that coconut milk or cream gives an extra bit of sweetness to the recipe that I really like!
Storage
I love making an extra big batch of this soup. It’s great to have for lunch for days afterward. Just toss it in the microwave whenever you want a warm, hearty meal!
Refrigerator
Store in an airtight container and enjoy within 3–4 days. The flavors actually get better the next day!
Freezer
This creamy roasted pumpkin soup freezes beautifully for up to 3 months. Just skip adding the cream until you’re ready to reheat and serve.
Tips
If you’re a super fan of pumpkin, like me, you’ll love this recipe. I can’t get enough of it. Here are just a few tips to get the best results!
- For even roasting, cut the pumpkin into similarly sized pieces.
- Use parchment paper on your baking sheet for easy clean-up.
- An immersion blender works wonders for a smoother soup texture.
- Add a tiny dash of cayenne pepper for a little kick, if you like.
Ingredients
I love how the pumpkin blends with all the other flavors on this list. Pumpkin is such a wonderful ingredient. Sweet or savory, pumpkin does it all!
- Pumpkin
- White onion
- Garlic cloves
- Olive oil
- Salt
- Black pepper
- Vegetable or chicken stock
- Cream, half-and-half, or milk
- Optional toppings: roasted pumpkin seeds, extra cream, crusty bread, bacon, parsley
How to Make Creamy Roasted Pumpkin Soup
Don’t let this long list of steps fool you. This recipe is really simple. Just follow it one step at a time and you’ll have the best roasted pumpkin soup you’ve ever tasted!
- Preheat the oven to 425 degrees F.
- Line a large baking sheet with parchment paper.
- Using a sharp knife, cut the pumpkin and clean out the seeds.
- Cut the pumpkin into large pieces/chunks and place it on the prepared baking sheet.
- Clean and cut the onion and place it on the baking sheet.
- Peel the garlic cloves and add them to the baking sheet.
- Drizzle with olive oil, reserving a little for later, and season with salt and pepper.
- Bake for about 30 minutes or until the pumpkin is tender when pierced with a tip of a sharp knife.
- Remove it from the oven and allow it to cool.
- Remove the peel from the pumpkin flesh and discard.
- In a Dutch oven, heat the reserved oil and add the vegetables. Saute slightly.
- Pour in the stock and stir to combine.
- Bring to a boil, uncovered, and reduce the heat to a simmer, about 20 minutes.
- Remove from the heat and very carefully transfer the mixture to the blender, working in batches. Be sure to cover the lid with a kitchen towel for safety. You can also use an immersion blender and keep everything in the stockpot instead.
- Pour the blended soup back into the Dutch oven and repeat with the remaining soup.
- Heat the soup over low and stir in the cream, do not boil.
- Serve immediately with the toppings of your choice.
Kitchen Supplies You’ll Need for Creamy Roasted Pumpkin Soup
I’m a big fan of the Dutch oven if you haven’t noticed from other posts. You can certainly use a regular pot, but I like what a good Dutch oven does to a soup.
- Sharp knife
- Cutting Board
- Baking sheet
- Parchment paper
- Large soup pot or Dutch oven
- Immersion blender or regular blender
- Measuring cups and spoons
What to Serve With Creamy Roasted Pumpkin Soup
The bread, oh the bread! Whether it’s just a piece of toast or a good hunk of garlic bread, you’ll want something to scoop and dip. It’s just plain tasty that way!
- A slice of crusty bread for dipping
- Roasted pumpkin seeds for a crunchy topping
- A sprinkle of fresh parsley for color
- Crispy bacon for a smoky touch
Why You Should Make Creamy Roasted Pumpkin Soup
It’s that season and that means all things pumpkin. This recipe will add to your fall repertoire. Pumpkin is just as tasty as it is healthy for you!
- Boost Your Immune System: Pumpkin is rich in Vitamin C and other essentials.
- Easy Recipe: Simple ingredients, simple steps. You can’t go wrong!
- Family-Friendly: A perfect meal that the whole family will love. Seriously, even my picky kids love it.
- Versatile: Lots of options for add-ins and variations. Check out the list below!
Variations and Add-Ins for Creamy Roasted Pumpkin Soup
If you want, you could add some heavy cream and make this recipe even more hearty than it already is. Here are a few more options if you want to change things up!
- Butternut Squash: You can replace half the pumpkin with butternut squash for a different flavor.
- Maple Syrup: Add a drizzle (or more) for a touch of sweetness.
- White Wine: Just a splash can add extra depth to your soup.
- Sweet Potato: Another healthy option to mix in. The flavor blends really well with pumpkin.
If you love this easy pumpkin soup recipe, you’re going to love these other comfort foods too. Please click each link below to find the easy, printable recipe!
More Great Soups to Try
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Creamy Roasted Pumpkin Soup
Ingredients
- 2 pounds pumpkin sugar pumpkin is best – 1 small
- 1 medium white onion cleaned and quartered
- 2 garlic cloves peeled and whole
- ¼ cup olive oil
- 1 teaspoon coarse kosher salt
- 1 teaspoon ground black pepper
- 3 cups vegetable or chicken stock or broth
- 1 cup heavy cream half and half or milk
Serving Options
roasted pumpkin seeds
additional cream
crusty bread
bacon crumbles
parsley
Instructions
- Preheat the oven to 425 degrees F.
- Line a large baking sheet with parchment paper.
- Using a sharp knife, cut the pumpkin and clean out the seeds.
- Cut the pumpkin into large pieces/chunks and place it on the prepared baking sheet.
- Clean and cut the onion and place it on the baking sheet.
- Peel the garlic cloves and add them to the baking sheet.
- Drizzle with olive oil, reserving a little for later, and season with salt and pepper.
- Bake for about 30 minutes or until the pumpkin is tender when pierced with a tip of a sharp knife.
- Remove it from the oven and allow it to cool.
- Remove the peel from the pumpkin flesh and discard.
- In a Dutch oven, heat the reserved oil and add the vegetables. Saute slightly.
- Pour in the stock and stir to combine.
- Bring to a boil, uncovered, and reduce the heat to a simmer, about 20 minutes.
- Remove from the heat and very carefully transfer the mixture to the blender, working in batches. Be sure to cover the lid with a kitchen towel for safety. You can also use an immersion blender and keep everything in the stockpot instead.
- Pour the blended soup back into the Dutch oven and repeat with the remaining soup.
- Heat the soup over low and stir in the cream, do not boil.
- Serve immediately with the toppings of your choice.
Equipment
- sheet pan
- stock pot
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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