Easy Roasted Pumpkin Soup

Cozy Up with This Irresistible Pumpkin Soup

Ever had a bowl of soup that’s both comforting and enchanting? The kind that wraps you up in cozy vibes like your favorite blanket? This Easy Roasted Pumpkin Soup delivers all that goodness — a hearty blend of flavors that’s quick, creamy, and oh-so-satisfying. You’ll want to snuggle up with it all night long!

Why Make This Recipe

So, why is this pumpkin soup a must-try? Here are a few reasons to get you excited:

• Simple Cleanup: We’re roasting and blending – that means less fuss and more flavor. Who has time for dishes?
• Family-Friendly: Kids love it, and let’s face it, with a food as vibrant as this, there’s no way they can resist!
• Nutritious & Affordable: Pumpkins are easy on the wallet and packed with vitamin A. It’s a win-win!

What could be better than a recipe that’s tasty and good for you? 🍂

Ingredients

You don’t need fancy stuff — just these basics!

• 1 medium pumpkin, peeled and cubed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1/2 cup cream (optional for creaminess)
• Pumpkin seeds for garnish (optional)

Directions

Alright, let’s jump into it! Follow these steps, and you’ll have a delicious soup in no time:

1. Preheat your oven to 400°F (200°C).
2. Toss the pumpkin cubes with olive oil, salt, and pepper on a baking sheet.
3. Roast in the oven for 25-30 minutes until tender.
4. In a large pot, sauté the onion and garlic until fragrant.
5. Add the roasted pumpkin and vegetable broth to the pot.
6. Stir in thyme and rosemary, and bring to a simmer for about 10 minutes.
7. Blend the soup until smooth using an immersion blender or a regular blender.
8. Stir in cream if using, and heat gently.
9. Serve hot, garnished with pumpkin seeds if desired.

How to Make Easy Roasted Pumpkin Soup (Overview)

Making this soup is as easy as pie! Start by roasting those pumpkin cubes to caramelize their natural sweetness. Meanwhile, sauté the onion and garlic for that yum factor. Toss it all in a pot, add some broth, and let it simmer. Finally, blend it smooth (don’t skip the blending — it’s a game changer!) and voilà! You’ve created a comforting masterpiece. Pro tip: Don’t skip toasting the garlic — it makes all the difference! 😉

How to Serve Easy Roasted Pumpkin Soup

Now, let’s talk presentation. Serve this vibrant, orange soup in deep bowls for that rustic look. Drizzle with a bit of cream for a luxurious touch, and sprinkle pumpkin seeds on top for crunch. Pair it with crusty bread, and you’ve got a feast worthy of a cozy dinner night. The aroma alone will have everyone flocking to the kitchen!

How to Store Easy Roasted Pumpkin Soup

Got leftovers? Lucky you! This soup keeps well in the fridge for up to 4 days. Just pop it in an airtight container. If you want to store it longer, freeze it for up to 3 months. When it’s time to dig in again, simply reheat on the stove or microwave until warmed through. No one has time for cold soup, right? 😄

Tips to Make Easy Roasted Pumpkin Soup

Here are a few insider tricks to elevate your soup game:

1. Roast the pumpkin a bit longer for deeper flavors.
2. Swap in coconut milk for cream if you want to keep it dairy-free.
3. Use fresh herbs instead of dried for a vibrant flavor boost.
4. Play around with spices — a hint of nutmeg or cayenne can give it a spicy kick.
5. Want a thicker soup? Blend in a few more pumpkin cubes!

Variation

Feeling adventurous? Add a splash of apple cider for a sweet twist, or throw in some ginger for a spicy note. Want it vegan? Simply skip the cream and enjoy the natural richness of the pumpkin.

FAQs

1. Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day, and you can store it in the fridge for up to 4 days or freeze it for 3 months.

2. What if I don’t have a blender?
No worries! You can mash the pumpkin and mix with a whisk for a chunkier texture.

3. Can I use canned pumpkin instead?
Sure thing! Just skip the roasting step and add it to the saucepan with the vegetable broth — it’ll save you some time!

Now that you’ve got all the details, get ready to treat yourself to this gorgeous, Easy Roasted Pumpkin Soup! 🍜

📌 Pin this recipe for your next cozy dinner night!

Easy Roasted Pumpkin Soup

A comforting and delicious pumpkin soup that's quick to prepare, perfect for cozy nights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Appetizer, Soup

Cuisine: American, Comfort Food

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 medium pumpkin, peeled and cubed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1/2 cup cream (optional for creaminess) Substitute with coconut milk for a dairy-free option.
• Pumpkin seeds for garnish (optional)

Method

 

Preparation

1. Preheat your oven to 400°F (200°C).
2. Toss the pumpkin cubes with olive oil, salt, and pepper on a baking sheet.
3. Roast in the oven for 25-30 minutes until tender.

Cooking

1. In a large pot, sauté the onion and garlic until fragrant.
2. Add the roasted pumpkin and vegetable broth to the pot.
3. Stir in thyme and rosemary, and bring to a simmer for about 10 minutes.
4. Blend the soup until smooth using an immersion blender or a regular blender.
5. Stir in cream if using, and heat gently.
6. Serve hot, garnished with pumpkin seeds if desired.

Notes

This soup keeps well in the fridge for up to 4 days. Freeze for up to 3 months. Enhance the flavors by roasting the pumpkin longer or adding spices like nutmeg or cayenne.