This velvety roasted pumpkin soup captures the essence of autumn in every spoonful. Made with fresh sugar pumpkins that are roasted to bring out their natural sweetness, then blended with aromatic herbs and spices, this soup delivers comfort food at its finest. The roasting process caramelizes the pumpkin’s sugars, creating a deeper, richer flavor than using canned pumpkin alone. Combined with onions, garlic, and a touch of cream, this soup strikes the perfect balance between hearty and elegant. Whether served as a starter for a holiday meal or as a satisfying lunch with crusty bread, this recipe serves 6-8 people and transforms simple ingredients into something truly special.
Serves: 6-8 people
Preparation Time: 20 minutes
Roasting Time: 45 minutes
Cooking Time: 30 minutes
What You’ll Need
For Roasting
- 4 pounds sugar pumpkin (about 1 large or 2 medium pumpkins)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Soup
- 2 tablespoons butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of ground cloves
- 4 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream
- 2 tablespoons maple syrup
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon white pepper
For Garnish
- Toasted pumpkin seeds
- A drizzle of cream
- Fresh herbs like sage or thyme
- A sprinkle of cinnamon
Preparing and Roasting the Pumpkin
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
Cut the pumpkins in half from top to bottom using a sharp, heavy knife. Scoop out all the seeds and stringy pulp with a large spoon or ice cream scoop. Save the seeds for toasting if desired.
Brush the cut surfaces of the pumpkin with olive oil and season with salt and pepper. Place the pumpkin halves cut-side down on the prepared baking sheet.
Roast for 45-50 minutes, or until the flesh is easily pierced with a fork and the edges are slightly caramelized. The pumpkin should feel soft when gently pressed.
Remove from the oven and let cool until safe to handle, about 15 minutes. Scoop the flesh from the skin using a large spoon. You should have about 4-5 cups of roasted pumpkin flesh.
Building the Soup Base
While the pumpkin cools, heat the butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and lightly golden.
Add the minced garlic and grated ginger to the pot. Cook for another minute until fragrant, stirring constantly to prevent burning.
Stir in the cinnamon, nutmeg, and cloves. Cook for 30 seconds until the spices become aromatic. This step helps release their full flavor.
Combining and Simmering
Add the roasted pumpkin flesh to the pot and stir to combine with the aromatics. Pour in the vegetable broth, making sure to scrape up any browned bits from the bottom of the pot.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes. This allows all the flavors to meld together and the pumpkin to break down further.
Blending to Perfection
Remove the pot from heat and let it cool slightly for safety. Using an immersion blender, puree the soup directly in the pot until completely smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, filling it only halfway each time.
If using a regular blender, make sure to hold the lid down with a kitchen towel and start on the lowest speed. Blend until completely smooth, then return to the pot.
Finishing Touches
Stir in the heavy cream and maple syrup. The cream adds richness while the maple syrup enhances the natural sweetness of the pumpkin without making it too sweet.
Season with salt and white pepper to taste. Start with the amounts listed and adjust as needed. The soup should have a balanced flavor that highlights the pumpkin while the spices provide warmth and depth.
Serving Your Soup
Ladle the soup into bowls and add your chosen garnishes. A drizzle of cream creates an elegant swirl, while toasted pumpkin seeds add delightful crunch and make use of what would otherwise be waste.
Fresh sage leaves fried in a little butter make an especially beautiful and flavorful garnish. Simply heat butter in a small pan and fry whole sage leaves until crispy, then place on top of each serving.
Storage and Reheating
This soup stores beautifully in the refrigerator for up to 4 days. The flavors actually improve after a day as they continue to meld together.
To reheat, warm gently over low heat on the stovetop, stirring occasionally. If the soup seems too thick, thin it with a little extra broth or cream. Avoid boiling as this can cause the cream to curdle.
Freezing Instructions
The soup freezes well for up to 3 months, but freeze it before adding the cream. When ready to serve, thaw overnight in the refrigerator, reheat gently, and stir in fresh cream.
Making It Your Own
This recipe is wonderfully adaptable. For a dairy-free version, substitute coconut milk for the heavy cream. The soup will have a slightly different flavor but will still be delicious.
Add heat with a pinch of cayenne pepper or red pepper flakes. For extra richness, stir in a tablespoon of butter just before serving.
Try different garnishes like crispy bacon bits, caramelized onions, or even a small dollop of sour cream mixed with fresh herbs.
Choosing the Right Pumpkin
Sugar pumpkins, also called pie pumpkins, work best for this recipe. They’re smaller and sweeter than carving pumpkins, with flesh that’s less watery and more flavorful. Look for pumpkins that feel heavy for their size with no soft spots or blemishes.
If fresh pumpkins aren’t available, you can substitute with 3 cups of canned pumpkin puree, but you’ll miss the deeper flavor that roasting provides.
