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Easy Roasted Pumpkin Soup

Easy Roasted Pumpkin Soup

Creamy, cozy roasted pumpkin soup made with caramelized pumpkin, onion, and garlic, blended with vegetable broth and a touch of cream. Perfect for chilly nights.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 pounds pumpkin, peeled and cubed
  • 1 cups yellow onion, chopped
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • 0.5 cups heavy cream use coconut milk for dairy-free
  • 1 tablespoons unsalted butter optional, for extra richness
  • 1 teaspoons fresh thyme leaves, chopped
  • 0.5 teaspoons kosher salt plus more to taste
  • 0.5 teaspoons black pepper
  • 0.25 teaspoons ground nutmeg
  • 0.25 cups toasted pumpkin seeds optional, for serving

Instructions

Preparation Steps

  • Preheat oven to 400°F. Line a baking sheet with parchment. Peel and cube the pumpkin into 1-inch pieces. Chop the onion; leave garlic cloves in their skins.
  • Toss pumpkin and onion with olive oil, thyme, salt, and pepper. Spread on the baking sheet. Add the unpeeled garlic cloves to the sheet.
  • Roast for 25 to 30 minutes, stirring once, until pumpkin is tender and edges are lightly caramelized. Garlic should be soft.
  • Transfer roasted pumpkin and onion to a large pot. Squeeze roasted garlic from skins into the pot. Add vegetable broth and nutmeg; bring to a gentle simmer for 5 to 10 minutes.
  • Blend the soup until silky using an immersion blender, or carefully in batches in a countertop blender with the lid vented. Return to pot if needed.
  • Stir in heavy cream and butter. Warm gently without boiling. Taste and adjust salt and pepper; thin with a splash of broth if you prefer a looser texture.
  • Ladle into bowls and garnish with toasted pumpkin seeds and extra thyme if desired. Serve warm.

Notes

For dairy-free, replace heavy cream and butter with 0.5 cup full-fat coconut milk. Use caution when blending hot liquids—vent the lid and blend in batches if needed. Leftovers keep up to 4 days refrigerated or up to 2 months frozen.