Save I was skeptical the first time I roasted pumpkin for soup instead of boiling it. My neighbor swore the oven changed everything, and she was right. The kitchen filled with a sweet, caramelized scent I'd never gotten from a pot of simmering squash. When I blended it with cream, the texture was so silky I thought I'd done something wrong. Now I won't make it any other way.
I made this for a small dinner party on a chilly October evening, and everyone went quiet after the first spoonful. One friend asked if I'd added maple syrup. I hadn't, just roasted vegetables and good spices. That night taught me how much flavor you can coax out of simple ingredients when you treat them right.
Ingredients
- Pumpkin: The star of the soup. Choose a sugar pumpkin or butternut squash if pumpkin isn't available, they roast beautifully and give you that creamy base.
- Onion and garlic: They sweeten as they roast and add depth without shouting. Don't skip the garlic, it mellows into something almost buttery.
- Carrot: A small addition that rounds out the sweetness and adds a hint of earthiness.
- Olive oil: Helps everything caramelize in the oven. Use enough to coat the vegetables lightly but not drown them.
- Cumin and nutmeg: Cumin brings warmth, nutmeg adds a subtle spice that feels like autumn. Go easy on the nutmeg, a little goes far.
- Vegetable stock: The liquid that brings it all together. Homemade is lovely, but a good quality store bought works just fine.
- Heavy cream: This is what makes the soup feel luxurious. Coconut cream is a perfect swap if you're avoiding dairy.
- Pumpkin seeds: Toasting them in olive oil with a pinch of sea salt transforms them into the perfect crunchy topping.
Instructions
- Preheat and prep:
- Set your oven to 200°C (400°F) and give it time to heat fully. While it warms, peel and cube your pumpkin, chop the onion, peel the garlic, and slice the carrot into rounds.
- Season and roast:
- Toss all the vegetables with olive oil, cumin, nutmeg, salt, and pepper on a baking sheet. Spread them out so they roast instead of steam, and slide them into the oven for 30 minutes, stirring halfway so everything browns evenly.
- Toast the seeds:
- While the vegetables roast, heat a small skillet with a teaspoon of olive oil over medium heat. Add the pumpkin seeds and a pinch of sea salt, stirring constantly until they turn golden and smell nutty, about 3 to 4 minutes. Set them aside.
- Simmer the soup:
- Once the vegetables are tender and caramelized, transfer them to a large pot and pour in the vegetable stock. Bring it to a gentle simmer and let it cook for 10 minutes so the flavors meld together.
- Blend until smooth:
- Use an immersion blender right in the pot, or work in batches with a countertop blender, pureeing until the soup is completely velvety. Be careful with hot liquids if using a blender.
- Finish with cream:
- Stir in the heavy cream and warm the soup gently for 2 to 3 minutes. Taste and adjust the salt or pepper if needed.
- Serve and garnish:
- Ladle the soup into bowls and sprinkle the toasted pumpkin seeds on top. Serve it hot with crusty bread or a simple green salad.
Save The first time I served this soup, my daughter dipped her spoon in cautiously. She wasn't a fan of anything orange. But after one bite, she looked up and asked if we could have it again the next week. That small moment reminded me that good food doesn't need to be complicated, it just needs to taste like care.
Making It Your Own
This soup is forgiving and easy to adjust. If you like heat, add a pinch of chili flakes with the spices before roasting. For a smokier flavor, try smoked paprika instead of cumin. You can also stir in a spoonful of tahini at the end for a nutty richness that's subtle but lovely.
Storage and Reheating
The soup keeps well in the fridge for up to four days in an airtight container. Reheat it gently on the stove, adding a splash of stock if it's thickened too much. You can freeze it for up to three months, but I'd leave the cream out until you reheat it so the texture stays smooth.
Serving Suggestions
This soup shines on its own, but it's even better with warm, crusty bread for dipping or a crisp green salad on the side. I've served it as a starter for dinner parties and as a main with a grilled cheese sandwich. It's versatile enough to fit whatever mood you're in.
- Pair it with a glass of crisp Sauvignon Blanc or a light Pinot Grigio.
- Top with a swirl of olive oil or a dollop of sour cream for extra richness.
- Sprinkle fresh herbs like parsley or chives over the seeds for color and freshness.
Save There's something comforting about a bowl of soup that tastes like the season itself. I hope this one warms your kitchen the way it's warmed mine.
Recipe FAQ
- → What is the best way to roast the pumpkin for this soup?
Cut the pumpkin into cubes and toss with olive oil, cumin, nutmeg, salt, and pepper. Roast at 200°C (400°F) for about 30 minutes until golden and tender, stirring halfway for even cooking.
- → How do I achieve the creamy texture without dairy?
Substitute heavy cream with coconut cream to maintain a luscious, creamy texture suitable for dairy-free diets.
- → Why are the pumpkin seeds toasted separately?
Toasting pumpkin seeds in olive oil and sea salt enhances their nutty flavor and adds a crunchy texture contrast to the smooth soup.
- → Can I prepare the soup in advance?
Yes, prepare the roasted vegetables and stock in advance, then blend and add cream just before serving to preserve freshness and texture.
- → What spices complement the pumpkin in this soup?
Ground cumin and nutmeg add warmth and depth, balancing the natural sweetness of the roasted pumpkin perfectly.