Creamy Roasted Pumpkin Soup Recipe: Cozy Autumn Delight

There’s something magical about a warm bowl of creamy roasted pumpkin soup that instantly envelops you in a cozy embrace. Picture this: the velvety texture gliding across your tongue, the rich aroma wafting through your kitchen, and that delightful moment when you take your first spoonful—pure bliss. This creamy roasted pumpkin soup recipe is not just a dish; it’s an experience that transports you to autumnal bliss, even if you’re in flip-flops and shorts.

Now, let me take you back to my childhood kitchen, where my mom would whip up this comforting soup to celebrate the harvest season. The sound of crackling pumpkins roasting in the oven would dance with the scent of cinnamon and nutmeg, creating an atmosphere so warm I thought we could all just hibernate right then and there. You’ll want to make this soup for all those chilly evenings when snuggling on the couch with a good book (or Netflix binge) sounds like the perfect plan.

Ingredients for Creamy Roasted Pumpkin Soup Recipe

Here’s what you’ll need to make this delicious dish:

• Fresh Pumpkin: Choose a sugar pumpkin for sweetness; avoid larger decorative pumpkins as they can be bland.

• Onion: A medium yellow onion works best for depth of flavor; chop it finely for even cooking.

• Garlic: Fresh cloves give the best taste; roast them alongside the pumpkin for added richness.

• Vegetable Broth: Use low-sodium broth to control saltiness; chicken broth can also work if you prefer.

• Coconut Milk: Adds creaminess and a hint of sweetness; feel free to substitute with heavy cream if desired.

• Spices (Cinnamon & Nutmeg): These warm spices elevate flavors; adjust according to your taste preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Creamy Roasted Pumpkin Soup Recipe

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat your oven to 400°F (200°C). Grab a baking sheet and line it with parchment paper for easy cleanup—trust me, your future self will thank you!

Step 2: Prepare the Pumpkin

Cut your fresh pumpkin in half and scoop out those pesky seeds (save them for roasting later!). Cut into smaller wedges and place them skin-side down on the baking sheet. Toss with olive oil, salt, and pepper for good measure.

Step 3: Roast Away

Pop your pumpkin and garlic cloves into the oven for about 30-40 minutes or until fork-tender. The smell will be so intoxicating that you might start questioning why you don’t roast pumpkins year-round.

Step 4: Sauté Vegetables

While your pumpkin roasts, heat some olive oil in a large pot over medium heat. Add chopped onion and sauté until soft—around five minutes should do it. If only turning onions into gold was as easy!

Step 5: Blend It Up

Once roasted, add the pumpkin flesh (and those sweet garlic cloves) into your pot along with vegetable broth. Bring it to a simmer before blending everything until smooth using an immersion blender or by carefully transferring it in batches to a blender.

Step 6: Finish with Coconut Milk

Stir in coconut milk and spices until fully combined. Taste your creation—add more salt or spices as needed—and let it simmer for another five minutes to meld those delicious flavors together.

Transfer to bowls and drizzle with additional coconut milk or sprinkle some roasted pumpkin seeds on top for crunch! Enjoy every spoonful of this cozy masterpiece while wrapped in your favorite blanket—it’s like being hugged by autumn itself!

Perfecting the Cooking Process

Start by roasting your pumpkin until it’s tender and caramelized to enhance its natural sweetness. Meanwhile, sauté onions and garlic in a pot. Combine everything with vegetable broth, then blend until silky smooth for that creamy texture everyone loves.

Add Your Touch

Feel free to swap out pumpkin for butternut squash if you’re looking for a twist. Add spices like nutmeg or cinnamon for extra warmth or stir in coconut milk for a tropical flair. The possibilities are endless!

Storing & Reheating

Store leftover soup in an airtight container in the fridge for up to four days. To reheat, simply warm it on the stove over medium heat, adding a splash of water if it thickens too much.

Sharing this creamy roasted pumpkin soup recipe always brings smiles to friends at gatherings. Their delighted faces as they savor each spoonful remind me why I love cooking so much!

FAQs :

What ingredients do I need for the Creamy Roasted Pumpkin Soup Recipe?

To make a delicious creamy roasted pumpkin soup, you will need fresh pumpkin, onion, garlic, vegetable broth, heavy cream, olive oil, salt, and pepper. You may also want to include spices such as nutmeg or cinnamon for added flavor. Ensure your pumpkin is ripe for the best taste. You can also substitute some ingredients based on dietary preferences, such as using coconut milk instead of heavy cream for a dairy-free option.

How long does it take to prepare the Creamy Roasted Pumpkin Soup?

Preparing your creamy roasted pumpkin soup generally takes about 10-15 minutes for chopping and prepping the ingredients. Roasting the pumpkin in the oven usually takes around 30-40 minutes until it’s tender. Once everything is combined in a pot and blended together, you’ll need another 10-15 minutes to heat it through. Overall, you can expect to spend about an hour from start to finish.

Can I store leftover Creamy Roasted Pumpkin Soup?

Yes, leftover creamy roasted pumpkin soup can be stored in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, consider freezing it. When freezing, use freezer-safe containers and try to consume it within three months for optimal flavor. When ready to enjoy again, thaw it in the fridge overnight and reheat on the stovetop or in the microwave.

What can I serve with Creamy Roasted Pumpkin Soup?

Creamy roasted pumpkin soup pairs wonderfully with crusty bread or grilled cheese sandwiches for a comforting meal. You might also consider serving it with a light salad topped with nuts and cheese for added texture and flavor. For an elegant touch, add a dollop of sour cream or yogurt on top before serving to enhance its creaminess.

Conclusion for Creamy Roasted Pumpkin Soup Recipe :

This creamy roasted pumpkin soup recipe is not only simple but also packed with flavor. With fresh ingredients like pumpkin and garlic combined with seasonings, you create a warm dish perfect for any season. The roasting process enhances the natural sweetness of the pumpkin while giving it depth. By following this guide, you can enjoy a delightful bowl of comfort that satisfies both your taste buds and your soul, whether on a chilly evening or as part of a festive meal.

Print

Creamy Roasted Pumpkin Soup

Print Recipe

Pin Recipe

Creamy Roasted Pumpkin Soup is a delightful autumn classic that warms the soul and tantalizes the taste buds. This velvety soup combines roasted pumpkin with fragrant spices, creating a comforting dish perfect for chilly evenings.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: Approximately 4 servings 1x
• Category: Soup
• Method: Roasting/Blending
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups fresh pumpkin, peeled and cubed
• 1 medium yellow onion, chopped (about 1 cup)
• 3 garlic cloves, whole
• 4 cups low-sodium vegetable broth
• 1 cup coconut milk (or heavy cream)
• 2 tbsp olive oil
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place pumpkin cubes and garlic on the baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 30-40 minutes until tender.
3. In a large pot, heat olive oil over medium heat. Sauté chopped onion for about 5 minutes until soft.
4. Add roasted pumpkin and garlic to the pot along with vegetable broth. Simmer for 10 minutes.
5. Blend the mixture until smooth using an immersion blender or regular blender in batches.
6. Stir in coconut milk and spices; simmer for an additional 5 minutes before serving.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 250
• Sugar: 4g
• Sodium: 320mg
• Fat: 12g
• Saturated Fat: 10g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 5g
• Protein: 4g
• Cholesterol: 0mg

Keywords: - For added flavor, roast pumpkin seeds alongside the soup for garnishing. - Swap pumpkin for butternut squash for a different twist. - Adjust spices according to personal preference.