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Roasted Pumpkin Soup - Cozy, Creamy, and Full of Flavor

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 medium sugar pumpkin (also called pie pumpkin), about 3–4 pounds
  • 2 tablespoons olive oil, plus more for roasting
  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 4 cups vegetable or chicken stock
  • 1/2 to 3/4 cup heavy cream or coconut milk (to taste)
  • 1–2 tablespoons maple syrup or honey (optional, to balance)
  • Salt and freshly ground black pepper, to taste
  • Fresh thyme or sage, a few sprigs (optional, for roasting or garnish)
  • Pepitas (toasted pumpkin seeds), chili flakes, or crusty bread for serving

Method
 

  1. Prep the pumpkin. Heat the oven to 425°F (220°C). Cut the pumpkin in half, scoop out the seeds, and slice into wedges. Leave the skin on for easier handling.
  2. Season and roast. Place the pumpkin on a lined baking sheet. Drizzle with olive oil and season with salt, pepper, and a few thyme or sage leaves if using. Roast for 35–45 minutes, until fork-tender and caramelized at the edges.
  3. Sauté the base. In a large pot, warm 2 tablespoons olive oil over medium heat. Add the onion with a pinch of salt. Cook 6–8 minutes until soft and slightly golden. Stir in the garlic, cumin, cinnamon, and nutmeg. Cook 30–60 seconds until fragrant.
  4. Add pumpkin and stock. When the pumpkin is cool enough to handle, scoop the flesh from the skin and add it to the pot. Pour in the stock and bring to a gentle simmer. Cook for 10 minutes to let the flavors meld.
  5. Blend until smooth. Use an immersion blender to purée the soup until silky. If using a countertop blender, work in batches and vent the lid slightly to let steam escape. Return the soup to the pot.
  6. Finish with cream and balance. Stir in the cream or coconut milk. Taste and adjust with salt and pepper. If the soup needs a hint of brightness or balance, add maple syrup or honey, a teaspoon at a time.
  7. Adjust consistency. If it’s too thick, add a splash of stock or water. If it’s too thin, simmer a few minutes more.
  8. Serve. Ladle into bowls and top with a swirl of cream, toasted pepitas, fresh herbs, and a pinch of chili flakes if you like heat. Serve with warm bread.