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Roasted Pumpkin Soup is the perfect thing to warm you during the cold months. It’s vegetarian and gluten free.
When I think of fall, I think of pumpkin soup. It’s something I learned to make during my time in New Zealand. Now, I make it every year and my family absolutely loves it (yes, even my kids)!
Roasting the pumpkin gives it a sweet, nutty flavor. The soup is seasoned with cumin and thyme, making it warm and earthy. My secret ingredient is a little bit of sour cream, which brightens the soup up and gives it a slight tang.
I’m sure you’ll love this roasted pumpkin soup as much as we do!
What kind of pumpkins do you use for soup?
Sugar pumpkins are a great choice for making pumpkin soup. They are sweet and less fibrous than other varieties of pumpkins, and are on the smaller side (unlike large, carving pumpkins).
Butternut squash and kabocha also make delicious soup. They can be prepared the same way as sugar pumpkins, and would make an excellent substitution.
Is pumpkin soup healthy?
In general, pumpkin soup is healthy. Often times, (such as with this recipe) you’ll find cream in the soup, which will add extra calories (and deliciousness). But, pumpkins have a lot of nutritional value.
Sugar pumpkins are a great source of fiber, vitamins A and C, potassium and omega-3 fatty acids.
How do you make Roasted Pumpkin Soup?
Ingredients:
- 6 lbs of sugar pumpkin
- 1 tablespoon of extra-virgin olive oil
- 1 medium onion
- 4 cloves of garlic
- 2 teaspoons of fresh thyme
- 1 1/2 teaspoons of cumin
- 1/8 teaspoon of pepper
- 1 1/2 teaspoons of salt (or to taste)
- 3 vegetable bouillon cubes
- 4 cups of water
- 2 tablespoons of brown sugar
- 1/2 cup of heavy cream
- 1/2 cup of sour cream
- extra olive oil, salt and pepper for roasting the pumpkins
- roasted pepitas for garnish (optional)
Step 1: Preheat your oven to 425º F.
Step 2: Remove the stems from the pumpkins, then cut them in half. Scrape out the seeds. Then, brush the inside of the pumpkins with olive oil and season with salt and pepper. Place them cut side down on a baking sheet, and bake for 30-40 minutes, until they are soft and golden brown.
Step 3: Once the pumpkins are cool enough to handle, scoop out the flesh. It should yield about 6 cups.
Step 4: Heat the olive oil in a large pot over medium heat. Saute the garlic for about a minute, until it becomes fragrant. Then, add the onions and saute for about 5 minutes, or until the onions are translucent. Add the cumin and cook for another minute to release all of its flavor.
Step 5: Add the pumpkin and the remaining ingredients to the pot, except the sour cream. Bring it to a soft boil, and cook it for 10 minutes.
Step 6: Let the soup cool slightly, then add it to a blender along with the sour cream. Blend it until smooth. (If you have an immersion blender, you can use that instead).
Step 7: Garnish the soup with roasted pepitas and extra sour cream (optional). Enjoy!
Try these other pumpkin recipes!
Roasted Pumpkin Soup
Equipment
Ingredients
- 6 lbs sugar pumpkin
- 1 tablespoon extra-virgin olive oil
- 1 medium onion
- 4 cloves garlic
- 2 teaspoons fresh thyme
- 1 1/2 teaspoons cumin
- 1/8 teaspoon ground black pepper
- 1 1/2 teaspoons salt (or to taste)
- 3 vegetable bouillon cubes
- 4 cups water
- 2 tablespoons brown sugar
- 1/2 cup heavy cream
- 1/2 cup sour cream
- extra olive oil, salt and pepper for roasting the pumpkin
- toasted pepitas for garnish optional
Instructions
- Preheat your oven to 425º F.
- Remove the stems from the pumpkins, then cut them in half. Scrape out the seeds. Then, brush the inside of the pumpkins with olive oil and season with salt and pepper. Place them cut side down on a baking sheet, and bake for 30-40 minutes, until they are soft and golden brown.
- Once the pumpkins are cool enough to handle, scoop out the flesh. It should yield about 6 cups.
- Heat the olive oil in a large pot over medium heat. Saute the garlic for about a minute, until it becomes fragrant. Then, add the onions and saute for about 5 minutes, or until the onions are translucent. Add the cumin and cook for another minute to release all of its flavor.
- Add the pumpkin and the remaining ingredients to the pot, except the sour cream. Bring it to a soft boil, and cook it for 10 minutes.
- Let the soup cool slightly, then add it to a blender along with the sour cream. Blend it until smooth. (If you have an immersion blender, you can use that instead).
- Garnish the soup with roasted pepitas and extra sour cream (optional). Enjoy!
Notes
- You can substitute butternut squash or kabocha for the sugar pumpkin.
- I use the Maggi vegetable bouillon cubes. You can substitute a different brand or use vegetable broth instead. Keep in mind that the taste may vary and the salt may have to be adjusted.
- This soup will last up to 5 days in the refrigerator or 2-3 months in the freezer.
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