Creamy Roasted Pumpkin Soup

Name: Creamy Roasted Pumpkin Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 1 small sugar pumpkin, about 3 pounds; 2 tablespoons olive oil; 1 medium yellow onion, chopped; 3 cloves garlic, minced; 4 cups vegetable broth; 1/2 cup heavy cream; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon ground nutmeg

A warm and velvety bowl of soup that is perfect for a chilly November evening.

By Enzo81 Kitchen· American· October 28, 2026

enzo81.xyz

Prep

15 minutes

Cook

1 hour

Total

1 hour 15 minutes

Serves

This soup is one of my favorite things to make when the sun starts setting earlier and the air gets crisp. Roasting the pumpkin first brings out a wonderful sweetness that you just cannot get from the canned stuff. It is very simple to put together and makes your whole kitchen smell like a cozy autumn afternoon.

I usually grab a small sugar pumpkin at the market for the best flavor, but butternut squash works just as well if that is what you have on hand. Serve a big bowl with some crusty bread for dipping and you have a perfect easy dinner for a chilly night.

Ingredients

1 small sugar pumpkin, about 3 pounds
2 tablespoons olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1/2 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg

10Instructions

1
Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
2
Cut the pumpkin in half and scoop out the seeds, then brush the cut sides with a little olive oil.
3
Place the pumpkin face down on the sheet and roast for about 45 minutes until the flesh is very soft.
4
Let the pumpkin cool for a few minutes, then scoop the flesh into a bowl and throw away the skin.
5
In a large pot, heat the rest of the olive oil over medium heat and cook the onion until it is soft.
6
Add the garlic and cook for one more minute until it smells great.
7
Stir in the pumpkin flesh, vegetable broth, salt, pepper, and nutmeg.
8
Bring the liquid to a gentle simmer and let it cook for about 10 minutes so the flavors can come together.
9
Use an immersion blender to blend the soup until it is completely smooth, then stir in the heavy cream.
10
Taste it to see if you want more salt, then ladle into bowls and serve.

Tips

Store any leftovers in a sealed container in the fridge for up to four days. You can also freeze this soup easily before you add the cream. Just add the cream when you are reheating it on the stove. Top your bowl with toasted pumpkin seeds or a little extra drizzle of cream if you want to feel fancy.

#healthy #vegetarian #gluten free #soup #autumn

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