Picture the comforting warmth of a bowl of roast pumpkin soup, its creamy texture gliding over your taste buds with hints of nutmeg and caramelized pumpkin sweetness.
This delightful soup is so simple to make, yet it wraps you in a cozy embrace, perfect for any season.
As the pumpkin roasts and the flavors meld together, a comforting magic unfolds.
Let’s bring this nourishing dish to life and savor its rich, satisfying flavors.
Kitchen Tools Required
- 1 Baking sheet
- 1 Large pot
- 1 Blender or immersion blender
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon
Ingredients
- 1 kg Pumpkin, peeled and cubed
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 4 cups Vegetable broth
- 1/2 cup Heavy cream
- 1 teaspoon Ground nutmeg
- 2 tablespoons Fresh parsley, chopped (optional)
Cook & Prep Time
To efficiently manage your time while making Roast Pumpkin Soup, follow this timeline:
- Reading the Recipe: 5 minutes
- Take some time to read the entire recipe thoroughly before starting. This will help you understand the steps and gather all the necessary ingredients and equipment.
- Preparation (Prep Time: 15 minutes):
- 0:00 – 5:00: Preheat the oven to 400°F (200°C) and gather all the ingredients and equipment.
- 5:00 – 10:00: Peel and cube the pumpkin, and chop the onion and garlic.
- 10:00 – 15:00: Toss the pumpkin cubes with olive oil, salt, and pepper on a baking sheet.
- Cooking (Cook Time: 45 minutes):
- 15:00 – 45:00: Roast the pumpkin in the oven for 30 minutes.
- During this time, you can clean up your prep area and prepare the pot and stove for the next steps.
- 45:00 – 50:00: Sauté onion and garlic in a large pot until soft and translucent.
- 50:00 – 55:00: Add the roasted pumpkin to the pot, pour in the vegetable broth, and bring to a boil.
- 55:00 – 65:00: Reduce the heat and let it simmer for 10 minutes.
- Blending and Final Steps:
- 65:00 – 70:00: Blend the soup until smooth using a blender or immersion blender.
- 70:00 – 75:00: Return the blended soup to the pot, stir in the heavy cream and ground nutmeg, and simmer for an additional 5 minutes to heat through.
- Resting and Serving (Resting Time: 10 minutes):
- 75:00 – 85:00: Remove from heat and let the soup rest for 10 minutes before serving.
- 85:00 – 90:00: Garnish with fresh parsley, if desired, and serve warm.
Recipe Instructions
Preheat the oven to 400°F (200°C).
Toss the pumpkin cubes with olive oil, salt, and pepper on a baking sheet.
Roast the pumpkin in the oven for 30 minutes or until tender and caramelized.
In a large pot, sauté onion and garlic over medium heat until soft and translucent.
Add the roasted pumpkin to the pot and stir to combine.
Pour in the vegetable broth and bring to a boil.
Reduce the heat and let it simmer for 10 minutes.
Remove the pot from heat and blend the soup until smooth using a blender or immersion blender.
Return the blended soup to the pot and stir in the heavy cream and ground nutmeg.
Simmer for an additional 5 minutes to heat through.
Remove from heat and let the soup rest for 10 minutes before serving.
Garnish with fresh parsley, if desired, and serve warm.
Serving Tips
- Crusty Bread: Pair the soup with a slice of warm, crusty bread for dipping and added texture.
- Grilled Cheese Sandwich: Serve alongside a gooey grilled cheese sandwich for a comforting and satisfying meal.
- Salad: Accompany the soup with a fresh green salad for a balanced and nutritious side.
- Toasted Pumpkin Seeds: Sprinkle toasted pumpkin seeds on top for a crunchy and flavorful garnish.
- Garlic Bread: Complement the soup with a slice of garlic bread for an aromatic and savory touch.
Storage
Store roast pumpkin soup in an airtight container in the refrigerator for up to three days.
For longer storage, freeze it for up to one month.
Reheat gently before serving.
Freezing
To freeze roast pumpkin soup, allow it to cool completely.
Then transfer to airtight containers. Leave space for expansion.
Freeze for up to one month.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat roast pumpkin soup, gently warm it on the stove over low heat.
Stir occasionally until heated through.
Avoid boiling to maintain the soup’s creamy texture and flavor.
Final Thoughts
Roast Pumpkin Soup is a comforting and flavorful dish that’s perfect for any occasion.
The combination of roasted pumpkin, aromatic spices, and creamy texture makes it a favorite among soup lovers.
Whether you enjoy it as a starter or a main course, this soup is sure to warm you up on a chilly day.
Feel free to experiment with additional spices or toppings to suit your taste preferences.
Enjoy your homemade roast pumpkin soup!
Frequently Asked Questions
Can I Use Canned Pumpkin Instead of Fresh?
You can use canned pumpkin, but make certain it’s pure pumpkin, not pie filling. Adjust the cooking time as canned pumpkin is already soft. Sauté with onion and garlic, then blend for a smooth, flavorful soup.
What Can I Substitute for Heavy Cream?
You can substitute heavy cream with equal parts coconut milk or half-and-half for a similar texture. For a lighter option, use milk mixed with a bit of melted butter. Adjust the consistency to your preference.
Is This Soup Suitable for Vegans?
You’ll need to adjust the recipe to make it vegan. Replace heavy cream with coconut milk or a plant-based cream alternative. Make certain your vegetable broth is vegan, and follow the same roasting and blending techniques.
How Can I Make the Soup Spicier?
To make the soup spicier, incorporate 1/2 teaspoon of cayenne pepper or red chili flakes during the sautéing step. You could also blend in a diced jalapeño with the roasted pumpkin for extra heat.
Can I Add Other Vegetables to the Soup?
You can enhance the soup’s flavor by adding carrots or sweet potatoes while roasting. Guarantee uniform cubing for even cooking. Sauté diced bell peppers with the onions for a subtle sweetness. Adjust seasonings to balance flavors.
Roast Pumpkin Soup
Equipment
- 1 Baking sheet
- 1 Large pot
- 1 Blender or immersion blender
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon
Ingredients
- 1 kg Pumpkin peeled and cubed
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 Onion chopped
- 2 cloves Garlic minced
- 4 cups Vegetable broth
- 1/2 cup Heavy cream
- 1 teaspoon Ground nutmeg
- 2 tablespoons Fresh parsley chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the pumpkin cubes with olive oil, salt, and pepper on a baking sheet.
- Roast the pumpkin in the oven for 30 minutes or until tender and caramelized.
- In a large pot, sauté onion and garlic over medium heat until soft and translucent.
- Add the roasted pumpkin to the pot and stir to combine.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat and let it simmer for 10 minutes.
- Remove the pot from heat and blend the soup until smooth using a blender or immersion blender.
- Return the blended soup to the pot and stir in the heavy cream and ground nutmeg.
- Simmer for an additional 5 minutes to heat through.
- Remove from heat and let the soup rest for 10 minutes before serving.
- Garnish with fresh parsley, if desired, and serve warm.
Notes
