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Easy Roasted Pumpkin Soup

A comforting and delicious pumpkin soup that's quick to prepare, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
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.