Creamy Roasted Pumpkin Soup
This Creamy Roasted Pumpkin Soup is a cozy autumn delight with roasted pumpkin, warm nutmeg, and rich cream for a velvety, comforting experience.
Servings: 4 servings
Ingredients
- 1 medium pumpkin peeled and cubed
- 1 tablespoon olive oil for roasting and sautéing
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups chicken broth can substitute vegetable broth for vegetarian version
- 1 cup heavy cream
- 1 teaspoon ground nutmeg
- salt and pepper to taste
- fresh parsley for garnish
Instructions
Roast the Pumpkin
- Preheat your oven to 400°F (200°C). Toss the peeled and cubed pumpkin with olive oil, salt, and pepper. Spread it out in a single layer on a baking sheet. Roast for about 25-30 minutes, turning halfway through, until tender and caramelized around the edges.
Sauté Aromatics
- 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 soft, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant, careful not to let it burn.
Combine and Simmer
- Add the roasted pumpkin to the pot, then pour in the chicken broth. Bring to a gentle boil, then reduce to a simmer. Cook for about 15 minutes to meld flavors.
Purée the Soup
- Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer soup in batches to a countertop blender and purée until silky. Return soup to pot if needed.
Finish with Cream and Spices
- Stir in the heavy cream and ground nutmeg. Season with salt and pepper to taste. Warm gently over low heat, avoiding boiling to prevent curdling.
Serve and Garnish
- Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread or a light salad if desired.
Equipment
- Baking Sheet
- Large Pot
- Dutch Oven
- Immersion Blender
- Countertop blender
- Sharp Knife
- Cutting Board
- Measuring Cups and Spoons
- Ladle
- Soup bowls
Notes
- Roasting the pumpkin brings out its natural sweetness and deepens flavor.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- If soup is too thin, simmer uncovered longer to thicken; if too thick, add broth or cream gradually.
- To avoid curdled cream, add cream at low heat and avoid boiling after adding.