Creamy Roasted Pumpkin Soup
Total Time
1 hour 25 minutes
Prep Time
15 mins
Cook Time
70 mins
Rating
4.7 out of 5 stars
(343)
Ingredients
4-6 servings
- 4 tablespoons olive oil, divided
- One 4-pound sugar pie pumpkin
- 1 large yellow onion, chopped
- 4 to 6 medium garlic cloves, pressed or minced
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon cloves
- Tiny dash of cayenne pepper (optional)
- Freshly ground black pepper
- 4 cups (32 ounces) vegetable broth
- ½ cup full fat coconut milk or heavy cream
- 2 tablespoons maple syrup or honey
- ¼ cup pepitas (green pumpkin seeds)
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Preparation
Step 1
Preheat oven to 425°F and line a baking sheet with parchment paper. Halve the pumpkin and scoop out seeds.
Step 2
Slice each pumpkin half into quarters. Brush 1 tablespoon olive oil over the pumpkin flesh and place quarters cut side down on the baking sheet. Roast for about 35 minutes until tender.
Step 3
Heat remaining olive oil in a large Dutch oven over medium heat. Add onion, garlic, and salt. Cook until onion is translucent, about 8-10 minutes.
Step 4
Add pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper, and black pepper. Break up the pumpkin with the spoon. Pour in broth and bring to a boil, then simmer for 15 minutes.
Step 5
Toast pepitas in a skillet over medium-low heat until fragrant and popping. Transfer to a bowl.
Step 6
Stir coconut milk and maple syrup into the soup. Blend using an immersion or stand blender until smooth.
Step 7
Taste and adjust seasoning if necessary. Serve the soup in bowls topped with toasted pepitas.
Step 8
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Chef's notes
Inspired by The Picnic House in Portland and adapted from the author's curried butternut soup.
For dairy-free version, use coconut milk instead of cream.
Kabocha or butternut squash can substitute for pumpkin.
Canned pumpkin purée can replace roasted pumpkin; see notes for adjustments.
Roast pumpkin seeds with olive oil, salt, and seasonings for a crunchy topping.
