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
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.