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–+ servings
creamy roasted pumpkin goodness

Roast Pumpkin Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Soup
Cuisine International
Servings 4 servings

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

For best results, use a sweet and flavorful pumpkin variety, such as butternut squash. Adjust the seasoning according to your taste preferences, and consider adding a pinch of cayenne pepper for a hint of heat. This soup can also be made ahead and stored in the refrigerator for up to three days or frozen for up to one month.
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