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Creamy Roasted Pumpkin Soup

This pumpkin soup is made by roasting fresh pumpkin until tender and caramelized, then blending it with warm spices and stock to achieve a velvety, smooth texture. The final dish has a rich, orange-hued appearance with a slight charred aroma from the roasting process, offering a comforting and hearty bowl.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Fall
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg fresh pumpkin, peeled and cubed preferably sugar pumpkin or butternut squash
  • 2 tablespoons olive oil for roasting and sautéing
  • 1 small onion, chopped yellow or white onion
  • 2 cloves garlic, minced adds depth of flavor
  • 1 teaspoon smoked paprika for earthy sweetness and smoky flavor
  • 4 cups vegetable or chicken stock for blending into soup
  • 1/2 cup cream for added richness, optional
  • to taste salt and pepper for seasoning

Equipment

  • Baking sheet
  • Blender or immersion blender
  • Large pot or saucepan

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the cubed pumpkin on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast until the edges are golden and caramelized, about 35-40 minutes.
  2. While the pumpkin roasts, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent and fragrant, about 5 minutes.
  3. Add the minced garlic and smoked paprika to the onions, cooking for another minute until the garlic is fragrant and slightly golden.
  4. Remove the roasted pumpkin from the oven and transfer it to the pot. Pour in the stock and bring the mixture to a gentle simmer, allowing the flavors to meld for about 10 minutes.
  5. Use a blender or immersion blender to puree the soup until smooth and velvety. Be careful with hot liquids—blend in batches if necessary.
  6. Stir in the cream for a richer texture, then season with salt and pepper to taste. Warm the soup gently over low heat if needed, but avoid boiling.
  7. Serve the soup hot, garnished with a swirl of cream or a sprinkle of smoked paprika if desired.

Notes

For an extra smoky flavor, try adding a dash of chipotle powder or roasting the pumpkin with a splash of balsamic vinegar. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.