thanksgiving table set with pumpkin soup

It’s fall, y’all, and that means it’s time to break out the pumpkins. Or rather, it’s time to roast them. Many pumpkin soup recipes call for canned puree, but I wanted to create one from scratch. It was so much easier than I expected. Once I roasted the pumpkin in the oven, this Roasted Pumpkin Soup came together in no time at all.

closeup of pumpkin soup

How to Roast a Pumpkin

For this roasted pumpkin soup recipe, you will need one pie pumpkin, also known as a sugar pumpkin. Choose a small, unblemished one that feels heavy for its size. Put it on a foil lined, rimmed baking sheet and roast it in the oven for one hour. While it roasts, prepare your broth.

Sauté onions and garlic in olive oil in a large stockpot. Add 4 cups of chicken stock and bring to a simmer. When the pumpkin is done roasting, cut a hole around the stem and scoop out the stringy pulp and the seeds. Peel the skin off. The yellow flesh is what you want to use for this soup.

How to blend pumpkin soup

You will need either a traditional blender or an immersion blender for this recipe. You want to ensure the finished soup is as smooth as possible. The broth will help. Add the pumpkin flesh to the broth and bring everything to a simmer. Using the immersion blender, puree the mixture until the soup is smooth. Or transfer, in batches, the soup to a blender and blend on high until smooth. You can do this step ahead of time. Cool the soup and store in the fridge until you’re ready to serve. When you’re ready to serve it, bring it to a simmer, add the heavy cream, and stir until incorporated. Serve hot with the following garnishes.

How to garnish pumpkin soup

I used bacon, sour cream, and parsley to garnish this roasted pumpkin soup. You could also use pepitas, the interior of a pumpkin seed.

How to serve pumpkin soup

I opted to serve this pumpkin soup in my adorable Staub Pumpkin Cocotte that I won from a Jackson Morgan Cream giveaway, but any tureen will do. I think white dishes highlight the beauty of this autumnal soup.

staub pumpkin cocotte in white with roasted pumpkin soup
closeup of pumpkin soup
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Roasted Pumpkin Soup

This savory roasted pumpkin soup from scratch is a delightful addition to your Thanksgiving spread.

Course Soup
Cuisine American
Keyword roasted pumpkin soup, savory pumpkin soup
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 8
Calories 346 kcal
Author Amanda

Ingredients

  • 1 3-4 lb pie pumpkin
  • 1 sweet onion finely chopped
  • 3 cloves garlic finely chopped
  • 1 tablespoon butter or olive oil
  • 4 cups chicken stock
  • 1 teaspoon ground black pepper
  • 2 teaspoons sea salt
  • 1/4 teaspoon dried sage
  • 1/2 cup heavy cream
  • chopped parsley cooked bacon, sour cream

Instructions

  1. Preheat oven to 400 degrees and place pumpkin on a foil lined baking sheet with a rim. Roast pumpkin in oven for one hour.
  2. Meanwhile, in a large, heavy-bottomed pot, saute onions and garlic in butter or olive oil on medium heat until soft and slightly browned.
  3. Add the chicken stock, sea salt, pepper, and sage, cover and cook on medium high heat until boiling.
  4. Turn heat to low, or turn heat off and remove pot, and use immersion blender to puree soup until smooth. You can also transfer to a blender and blend in batches but be very careful, as soup is very hot. If making ahead, cool soup and store in fridge until almost ready to serve and then reheat to barely a simmer to add the cream.
  5. Stir in heavy cream.
  6. Serve in individual bowls garnished with chopped cooked bacon, chopped parsley, and sour cream, if desired.
Nutrition Facts
Roasted Pumpkin Soup
Amount Per Serving
Calories 346 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 24mg8%
Sodium 1234mg54%
Potassium 504mg14%
Carbohydrates 68g23%
Fiber 19g79%
Sugar 4g4%
Protein 6g12%
Vitamin A 19038IU381%
Vitamin C 11mg13%
Calcium 107mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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roasted pumpkin soup in a white bowl with text overlay

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