Introduction
Welcome to your new favorite fall recipe: a rich and creamy roasted pumpkin soup! This cozy classic brings warmth and comfort to any chilly day. Roasting the pumpkin first develops incredible depth, transforming simple ingredients into a truly special dish. Get ready to enjoy the rich, caramelized flavor of this comforting soup.
Table of Contents
The Best Creamy Roasted Pumpkin Soup
Ingredients
Equipment
Method
- Preheat oven to 425°F and line a baking sheet. Prepare pumpkins by cutting into quarters, scraping seeds, and baking cut-side down for 35-40 minutes until tender; then peel and discard the skin.
- In a large Dutch oven over medium heat, sauté chopped bacon until crispy and browned for 5-6 minutes. Remove bacon for garnish, leaving about 3 Tbsp of bacon grease in the pot.
- Add onion to the pot and sauté until softened, about 6-7 minutes. Stir in garlic and spices (salt, pepper, cinnamon, nutmeg, allspice) and cook for another 30-60 seconds until fragrant.
- Add the roasted pumpkin flesh and broth to the pot, bring to a boil, then reduce heat to a simmer, cover partially, and cook for 15 minutes.
- Blend the soup until creamy and smooth using an immersion blender or in batches in a high-powered blender.
- Stir in coconut milk or cream and return to a boil. Season with maple syrup, salt, and pepper to taste, then ladle into bowls and garnish with crispy bacon and toasted pepitas.
Notes
Why You’ll Love This Roasted Pumpkin Soup
This homemade roasted pumpkin soup quickly becomes a family favorite for many reasons:
- Deep, Caramelized Flavor: Roasting pumpkin unlocks a sweet, nutty depth you just can’t get from boiling or steaming. This crucial step caramelizes the natural sugars, creating a more intense flavor. The Maillard reaction, a key chemical process in cooking, is responsible for the complex flavors and browning achieved when roasting vegetables like pumpkin, as highlighted in culinary science.
- Incredibly Creamy and Smooth Texture: Blending roasted pumpkin with broth and coconut milk results in an unbelievably velvety soup. Every spoonful is luxuriously smooth and satisfying.
- Warm, Inviting Blend of Autumn Spices: Cinnamon, nutmeg, and allspice come together to create that quintessential cozy fall aroma and taste. These spices perfectly complement the sweet pumpkin.
- Versatile for Dietary Preferences: Easily adapt this recipe to be dairy-free, vegetarian, or even vegan without sacrificing flavor. It’s a crowd-pleaser for everyone.
- Impressive Yet Simple to Make: Despite its gourmet taste, this soup is straightforward, even for beginner cooks. Follow our easy steps for delicious results every time.
- Perfect for Holidays or Weeknights: Serve it as an elegant appetizer for Thanksgiving or enjoy a comforting bowl on a busy weeknight. This recipe fits any occasion.
Ingredients
Crafting this delicious roasted pumpkin soup starts with fresh, quality ingredients. You’ll need two small pie pumpkins, about 2 pounds each, or one larger 4-pound sugar pumpkin for the best flavor. We also use 6 ounces of chopped bacon, 1 large yellow onion, and 3 minced garlic cloves to build a savory base. For the warm autumn spices, grab 1 ½ teaspoons of fine sea salt, ½ teaspoon each of freshly cracked black pepper, ground cinnamon, and ground nutmeg, plus ¼ teaspoon of ground allspice. You’ll also need 4 cups of vegetable broth or chicken stock, ½ cup of full-fat unsweetened coconut milk or heavy whipping cream, 2-3 tablespoons of real maple syrup, and ⅓ cup of toasted pepitas for garnish. Don’t forget some olive oil for roasting!
Notes & Substitutions
Always choose pie pumpkins, also known as sugar pumpkins, for cooking. Their flesh is sweeter and less stringy than large carving pumpkins. If fresh pumpkin isn’t an option, you can substitute with two 15-ounce cans of good-quality pumpkin puree, omitting the roasting step. For a richer, dairy-based soup, swap the coconut milk for heavy cream. Explore other winter squash like butternut squash or Hokkaido pumpkin for delicious alternatives to this hearty soup. To boost the savory notes, consider adding a pinch of fresh grated ginger or a touch of curry powder. For vegetarian or vegan versions, simply omit the bacon and use vegetable broth, ensuring you swap coconut milk for heavy cream.
Equipment
Making this creamy soup requires just a few essential kitchen tools. You’ll need a baking sheet for roasting the pumpkin to perfection. A large Dutch oven or heavy-bottomed pot is crucial for sautéing ingredients and simmering your soup. For that incredibly smooth texture, grab an immersion blender or a high-powered blender. Finally, keep a sharp knife, a cutting board, a spatula, and a ladle handy for prepping and serving your homemade pumpkin soup.
Instructions
Making this delicious roasted pumpkin soup is a straightforward process. Here’s how to achieve that rich, creamy goodness:
- Preheat your oven to 425°F and line a baking sheet with parchment paper. Wash, dry, and trim off the stem of your pumpkin. Stand the pumpkin on the flat side and carefully cut it into quarters. Using a spoon, scrape out the seeds and pulp, setting aside the seeds if you wish to roast them later.
- Roast the pumpkin until tender. Place the pumpkin halves on the prepared baking sheet, cut-side down. Drizzle with a little olive oil. Bake for 35-40 minutes, or until the flesh is easily pierced with a fork. Once cooked, let them cool slightly, then peel and discard the skin.
- Cook bacon until crispy. While the pumpkin roasts, place a large 5 ½ Qt Dutch oven or heavy-bottomed pot over medium heat. Add the chopped bacon and sauté, stirring occasionally, until it’s crispy and browned, typically 5-6 minutes. Spoon out the crispy bacon and transfer it to a dish for garnish, reserving about 3 tablespoons of bacon grease in the pot.
- Sauté onion in bacon grease. Add the chopped onion to the pot with the reserved bacon grease. Sauté until the onion softens, which usually takes about 6-7 minutes.
- Add garlic and spices. Stir in the minced garlic, salt, pepper, cinnamon, nutmeg, and allspice. Sauté for another 30-60 seconds until fragrant, being careful not to burn the garlic.
- Stir in roasted pumpkin and broth. Add the roasted pumpkin flesh to the pot along with the vegetable broth. Bring the mixture to a boil over medium-high heat.
- Simmer soup for 15 minutes. Reduce the heat to a simmer, partially cover the pot, and continue cooking for 15 minutes. This allows the flavors to meld beautifully.
- Blend until super smooth. Carefully blend the soup until it’s creamy and completely smooth. You can use an immersion blender directly in the pot or transfer it in batches to a high-powered blender (be cautious with hot liquids).
- Stir in coconut milk and maple syrup. Return the blended soup to a gentle boil. Stir in the coconut milk or heavy cream and the maple syrup to taste. Add more salt and pepper as needed.
- Season to taste and serve. Ladle the warm roasted pumpkin soup into bowls. Garnish generously with the reserved crispy bacon and toasted pepitas. Serve immediately and enjoy!
Pro Tips & Troubleshooting
Selecting the best pie pumpkins is key for this roasted pumpkin soup. Look for small, firm, blemish-free pumpkins that feel heavy for their size. For safely cutting a pumpkin, use a sharp, sturdy chef’s knife. Make sure your cutting board is stable, then carefully slice down the sides to cut the pumpkin into quarters. Roasting cut-side down helps the pumpkin steam in its own moisture, ensuring a tender interior. To achieve an ultra-creamy soup texture, ensure your pumpkin is fully tender before blending and use a high-powered blender or immersion blender until completely smooth. You can always adjust spice levels to your preference; start with the recommended amounts and add more if you like a bolder flavor. Fresh herbs like sage or thyme, added at the end, can enhance the soup’s aroma. When blending hot liquids, always fill your blender only halfway, secure the lid tightly, and hold it down with a towel to prevent splattering. For dairy-free or vegetarian versions, simply omit bacon and use vegetable broth and coconut milk as outlined.
Serving, Storage & Variations
Serving Suggestions
Serve your creamy roasted pumpkin soup with a flourish! Garnish with the crispy bacon bits and a sprinkle of toasted pepitas for texture and flavor. It pairs wonderfully with a slice of crusty bread for dipping, homemade croutons, or even a classic grilled cheese sandwich. For an elegant touch, swirl in a dollop of crème fraîche or a drizzle of olive oil, and a few fresh sage leaves. Consider serving this vibrant soup in charming mini pumpkin bowls for a festive presentation, especially during the holidays.
Storage Instructions
Once cooled, store your cooked pumpkin soup in an airtight container in the refrigerator for up to 3-4 days. This soup also freezes beautifully! Portion it into freezer-safe containers or bags, leaving a little headspace, and freeze for up to 3 months. When reheating from the fridge, gently warm the soup on the stovetop over low heat, stirring occasionally, or use the microwave. If reheating from frozen, thaw overnight in the refrigerator first, then warm on the stove. You might need to add a splash of broth or water when reheating to adjust the consistency back to your liking, as it can thicken in the fridge.
Flavor Variations
Get creative with your homemade pumpkin soup! Enhance the sweetness and body by roasting some carrots or sweet potatoes along with the pumpkin. Introduce different fresh herbs like thyme or rosemary during the simmering stage for an earthy aroma. For those who enjoy a little heat, add a pinch of cayenne pepper or a dash of hot sauce to the finished soup. You can also swirl in a dollop of crème fraîche, sour cream, or plain Greek yogurt for an extra layer of tangy creaminess.
Nutrition
This comforting roasted pumpkin soup offers a satisfying and nutritious meal.
Beyond its delicious taste, pumpkin is a nutrient-dense food, as highlighted by Healthline, offering a wealth of vitamins, minerals, and antioxidants that can support overall health.
Each serving provides approximately 274 kcal, a good source of energy. It contains 30 grams of carbohydrates and 12 grams of protein, contributing to a balanced diet. With 14 grams of total fat, including 6 grams of saturated fat, it’s a rich and flavorful dish. You’ll also benefit from 2 grams of fiber, 14 grams of natural sugars, and a notable amount of Vitamin A (29205 IU) and Vitamin C (32 mg). The soup provides important minerals like 1354 mg of potassium, 91 mg of calcium, and 4 mg of iron.
| Nutrient | Amount |
|---|---|
| Calories | 274 kcal |
| Carbohydrates | 30 g |
| Protein | 12 g |
| Fat | 14 g |
| Saturated Fat | 6 g |
| Trans Fat | 0.03 g |
| Cholesterol | 21 mg |
| Sodium | 1270 mg |
| Fiber | 2 g |
| Sugar | 14 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 5 g |
| Potassium | 1354 mg |
| Vitamin A | 29205 IU |
| Vitamin C | 32 mg |
| Calcium | 91 mg |
| Iron | 4 mg |
FAQ
- What kind of pumpkin is best for soup? Sugar pumpkins, also known as pie pumpkins, are ideal for this roasted pumpkin soup due to their sweet flavor and creamy texture when cooked. Avoid large carving pumpkins, as they tend to be watery and fibrous.
- Can I use canned pumpkin puree? Yes, you can substitute fresh roasted pumpkin with two 15-ounce cans of good-quality pumpkin puree. Simply skip the roasting step and add the puree directly to the pot with the broth.
- How long does pumpkin soup last in the fridge? Properly stored in an airtight container, homemade pumpkin soup will stay fresh in the refrigerator for 3 to 4 days.
- Can pumpkin soup be frozen? Absolutely! This soup freezes very well. Store it in freezer-safe containers or bags for up to 3 months, then thaw in the refrigerator before reheating.
- Is this recipe dairy-free/gluten-free? Yes, this recipe is naturally gluten-free. It can be made dairy-free by ensuring you use full-fat unsweetened coconut milk instead of heavy cream.
- Can I make this soup without bacon? Yes, you can easily make this a vegetarian or vegan soup by omitting the bacon entirely. Just start by sautéing the onion in olive oil instead of bacon grease.
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Conclusion
This creamy roasted pumpkin soup is the epitome of fall comfort, bringing together the rich, caramelized flavors of roasted pumpkin with warm spices. Its velvety texture and inviting aroma make it an instant classic for any occasion. Whether you’re gathering for a holiday feast or simply seeking a cozy weeknight meal, this versatile recipe is sure to impress. We encourage you to try this delightful homemade pumpkin soup and savor the comforting flavors of autumn in every spoonful.
Culinary disclaimer
This content is provided for informational purposes only. It does not replace medical advice, professional diagnosis, or personalized treatment.
