Original Post: https://www.evolvingtable.com/pumpkin-soup/
Roasted Pumpkin Soup Recipe
Secretly easy and full of fall flavors, this creamy Roasted Pumpkin Soup is the perfect cozy recipe. Simply bake fresh pumpkins then purée with herbs and spices for a sweet and savory soup.
Servings: 6 servings
Ingredients
- 1 pie pumpkin roughly 3 pounds
- 3 tablespoons olive oil
- 1 ½ teaspoons salt divided
- 1 small sweet onion diced
- 4 garlic cloves finely minced
- 1 ½ teaspoons minced ginger
- 4-5 cups vegetable broth
- 1 (15-ounce) can coconut milk full-fat
- ½ teaspoon ground sage
- ¼ teaspoon dried thyme drie
- ¼ teaspoon cinnamon
- ¼ teaspoon black pepper
- 2 tablespoons pure maple syrup
- Fresh sage leaves optional
- Roasted pumpkin seeds optional
Instructions
- Preheat the oven to 400°F.
- Prepare the Pumpkin: Cut pumpkin in half lengthwise stopping just before you get to the stem.* Place your thumbs between the two halves and pull the pumpkin apart. Make an incision at the base of the stem with your knife and then snap it off by hand. Scoop out and remove seeds and strings using a large spoon with a relatively sharp edge.1 pie pumpkin
- Roast Pumpkin in Oven: Rub 1-2 teaspoons of oil over the inside of each half. Sprinkle each with ⅛ teaspoon of salt. Line a large baking sheet with parchment paper and place pumpkin halves face side down. caramelize and turn brown and the insides are cooked through. Bake in preheated oven for 40-60 minutes, or until the edges begin to caramelize and turn brown and the insides are cooked through. Let pumpkin sit until it is cool to the touch. Remove pumpkin flesh by scooping out with a spoon or by removing pumpkin peel.3 tablespoons olive oil, 1 ½ teaspoons salt
- Sauté Vegetables: Add 1 tablespoon oil to a large pot or Dutch oven along with the chopped onion. Sauté for 3-4 minutes, or until tender. Mix in garlic and ginger. Continue sautéing for 1-2 minutes.1 small sweet onion, 4 garlic cloves, 1 ½ teaspoons minced ginger
- Add Liquid and Seasonings: Pour in vegetable broth and coconut milk. Mix in sage, thyme, cinnamon, nutmeg, salt, and pepper.½ teaspoon ground sage, ¼ teaspoon dried thyme, ¼ teaspoon cinnamon, 4-5 cups vegetable broth, 1 (15-ounce) can coconut milk, ¼ teaspoon black pepper
- Cover and Simmer: Bring ingredients to a boil and reduce heat to medium low. Cover pot with a lid and let simmer for 5-10 minutes.
- Add Pumpkin and Blend: Turn off heat and add roasted pumpkin and maple syrup. Using an immersion blender or a high-speed blender, puree the soup until smooth and creamy.*2 tablespoons pure maple syrup
- Serve pumpkin soup with lightly fried sage leaves and crushed pumpkin seeds. Enjoy!
Notes
- Pumpkin: Pie pumpkins are best for their natural sweetness and creamy texture. Skip the decorative kind (they’re pretty but not tasty!). If using canned pumpkin, you’ll need about 3 cups.
- Fresh vs. Canned: Canned pumpkin works fine in a pinch, but roasting fresh pumpkin adds that rich, slightly caramelized flavor that makes this soup extra special.
- Garlic & Ginger: Fresh cloves and grated ginger (or paste from a tube) make a big difference in flavor. Dried versions work, but won’t have quite the same brightness.
- Creaminess Factor: Both heavy cream and full-fat coconut milk make this soup silky smooth. Use whichever you prefer—coconut milk adds a light, subtle sweetness while cream makes it extra rich. Half-and-half or milk can work too, just know it won’t be as creamy.
- Broth: Stick with chicken or vegetable broth for a balanced flavor. Beef broth can overpower the pumpkin’s sweetness.
- Make-Ahead Tip: The soup tastes even better the next day! Store in an airtight container for up to 4 days or freeze for up to 3 months.
Nutrition
Calories: 222kcal | Carbohydrates: 27g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Sodium: 1481mg | Potassium: 815mg | Fiber: 2g | Sugar: 12g | Vitamin A: 19842IU | Vitamin C: 23mg | Calcium: 69mg | Iron: 2mg
