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Roasted Pumpkin Soup with Caramelized Edges

This roasted pumpkin soup features caramelized pumpkin pieces that develop a smoky sweetness and rich flavor through oven roasting. The soup is pureed to a smooth, velvety texture with hints of herbs and warm spices, showcasing a deep, autumnal taste and a gently thick consistency with a slightly rustic appearance.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: comfort food
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • Fresh pumpkin: Roasted until deeply caramelized
  • Olive oil: Helps edges brown properly
  • Onion: Builds a savory foundation
  • Garlic: Adds warmth and depth
  • Vegetable broth: Keeps the soup light and balanced
  • Salt: Enhances roasted flavor
  • Black pepper: Adds gentle heat
  • Optional thyme or sage: Subtle herbal warmth
  • Optional apple cider vinegar or lemon juice: Bright finishing note

Equipment

  • Large baking sheet: For roasting pumpkin
  • Parchment paper: Optional, for easier cleanup
  • Large pot or Dutch oven: For simmering
  • Blender or immersion blender: To puree the soup
  • Sharp knife and cutting board: For prep

Method
 

  1. Preheat the oven: Set to 425°F (220°C)
  2. Prepare the pumpkin: Peel, seed, and cut into large chunks
  3. Season and roast: Toss with olive oil and salt, spread out, roast until tender with dark, caramelized edges
  4. Cook aromatics: Sauté onion and garlic in a pot until soft
  5. Add roasted pumpkin: Transfer pumpkin to the pot
  6. Add broth: Pour in enough to cover
  7. Simmer briefly: Let everything come together for 10–15 minutes
  8. Blend: Puree until smooth
  9. Finish: Adjust seasoning and add acid or herbs if using

Notes

Roast the pumpkin until caramelized for the best flavor. Adjust seasoning to taste and consider a swirl of cream or hint of cinnamon for variation.