Go Back

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.
Print Recipe Pin Recipe
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
  

  • 1 kg pumpkin peeled and cut into chunks
  • 2 tablespoons olive oil for roasting and finishing
  • 3 cloves garlic minced
  • 1 small onion roughly chopped
  • 4 cups vegetable broth
  • 1/2 teaspoon ground nutmeg freshly grated preferred
  • Salt to taste
  • Black pepper to taste
  • 1/4 cup heavy cream for adding richness
  • Fresh sage for garnish sprigs

Equipment

  • Baking sheet
  • Blender or soup pot

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the pumpkin chunks on a baking sheet, drizzle with a tablespoon of olive oil, and toss to coat evenly. Roast until the edges are caramelized and slightly charred, about 35-40 minutes, filling your kitchen with a sweet, smoky aroma.
  2. While the pumpkin roasts, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until they become fragrant and translucent, about 5 minutes. Stir often to prevent burning and develop a warm, nutty smell.
  3. Once the pumpkin is done roasting and has cooled slightly, add it to the pot with the sautéed onion and garlic. Pour in the vegetable broth, then bring to a gentle simmer. Let it cook for about 10 minutes to allow flavors to meld and the pumpkin to soften completely.
  4. Use an immersion blender or transfer the soup in batches to a blender. Puree until all the ingredients are smooth and velvety, with no chunks remaining. Return the blended soup back to the pot if needed.
  5. Stir in the ground nutmeg, salt, black pepper, and heavy cream. Taste and adjust the seasoning if needed. Warm the soup gently over low heat, ensuring it doesn't boil, until heated through and enriched with a creamy texture.
  6. Pour the soup into serving bowls and garnish each with a sprig of fresh sage. Drizzle with a little extra olive oil if desired for a glossy finish. Serve hot, enjoying the rich aroma and silky texture.

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.