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Roasted Pumpkin Soup

This roasted pumpkin soup involves oven-roasting pumpkin pieces until caramelized and tender, then blending them with broth and seasonings to create a smooth, velvety texture with rich, smoky sweetness. The process highlights the natural earthiness of pumpkin and results in a warm, comforting bowl perfect for fall.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 kg pumpkin peeled, seeded, and cut into chunks
  • 2 tablespoons olive oil just enough to lightly coat pumpkin
  • 1 cup vegetable broth or chicken broth
  • 1 teaspoon salt to taste
  • ½ teaspoon black pepper freshly ground if possible
  • ½ teaspoon cinnamon optional, adds warmth

Equipment

  • Baking sheet
  • Blender or immersion blender
  • Knife
  • Peeler

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Peel the pumpkin, remove the seeds, and cut it into roughly 1-inch chunks. Spread them evenly on the prepared baking sheet.
  3. Toss the pumpkin chunks with olive oil until lightly coated. Arrange the pieces in a single layer for even roasting.
  4. Roast the pumpkin in the oven for about 35-40 minutes, or until the edges are golden brown and caramelized, and the pumpkin feels tender when pierced with a fork.
  5. Remove the pumpkin from the oven and allow it to cool slightly, just enough to handle comfortably.
  6. Add the roasted pumpkin to a blender or use an immersion blender directly in the pot. Pour in the vegetable broth, then blend until smooth and creamy.
  7. Pour the blended soup into a pot if using a blender, and bring it to a gentle simmer over medium heat. Season with salt, pepper, and cinnamon if using.
  8. Let the soup simmer for 5-10 minutes to allow the flavors to meld and the soup to thicken slightly. Stir occasionally.
  9. Taste and adjust seasoning as needed, adding more salt or spices to enhance the flavor.
  10. Serve the soup hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired. Enjoy its warm, velvety texture and cozy flavor.