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Roasted Pumpkin Soup

This soup is made by roasting pumpkin until caramelized, which adds a smoky, sweet depth of flavor. The roasted pumpkin is blended into a velvety, smooth soup with hints of charred toast and earthiness, resulting in a rustic yet luxurious dish. It showcases the natural sweetness and richness of pumpkin, enhanced by simple roasting techniques.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Fall, Onion
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium pumpkin, peeled and cubed preferably sugar or carving pumpkin
  • 2 tablespoons olive oil for tossing and roasting
  • 4 cloves garlic, whole unpeeled for roasting
  • 1 small onion, chopped added during blending for flavor
  • 4 cups vegetable broth for blending and thinning
  • to taste salt and pepper adjust to preference
  • 1 tablespoon olive oil for sautéing onions

Equipment

  • Baking sheet
  • Immersion blender or regular blender
  • Chef's knife
  • Cutting board
  • Large pot

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the pumpkin cubes with a tablespoon of olive oil, then spread evenly on a baking sheet. Roast for about 35-40 minutes until the edges are deeply caramelized and the pumpkin is tender.
  2. While the pumpkin roasts, peel the garlic cloves and set aside. In a large pot, heat a tablespoon of olive oil over medium heat, then add the chopped onion. Sauté for 5-7 minutes until translucent and fragrant, stirring occasionally.
  3. Once the pumpkin is done roasting and cooled slightly, add it to the pot with the sautéed onions. Toss in the whole roasted garlic cloves.
  4. Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for 10 minutes to allow flavors to meld.
  5. Use an immersion blender to blend the soup directly in the pot until completely smooth and velvety. Alternatively, carefully transfer to a blender and puree until smooth, then return to the pot.
  6. Taste the soup and season with salt and pepper as needed. Give it a stir, then serve hot, garnished with a drizzle of good olive oil or a sprinkle of herbs if desired.

Notes

For extra flavor, add a splash of cream or a pinch of smoked paprika before serving. Leftovers can be reheated easily on the stove or in the microwave.