Roasted Pumpkin Soup

This is one recipe you need to keep in your go-to recipes for fall, it is just an absolute must! While I love sweet pumpkin baked goods, when it comes to savory, pumpkin soup is so so good. It’s comforting when you start feeling the weather crisping up!

I picked up a couple different pumpkins at a patch, one was blaze (pictured above) and another is the sugar pumpkin. You can get sugar pumpkins anywhere, as it’s the most widely used pumpkin for cooking and baking. A nice small ~4 pound one can produce a good amount of soup to feed a family of at least four! Check out this recipe below for some fall comfort.

I hope you love it as much as I do!

Fall weather means soup! Make use of your pumpkins and make some roasted pumpkin soup!

Roasted Pumpkin

1 4 lb sugar pumpkin (sold at most grocery stores )
4 tbsp olive oil
1 tsp salt (optional)
1 tsp black pepper (optional)
1/2 tsp garlic powder (optional)

Soup base

4-6 cloves garlic (minced)
1/2 yellow onion (finely chopped)
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
4 cups Chicken or Vegetable broth
1/2 cup milk or cream

Prepare roasted pumpkin

Preheat the oven to 425 degrees and line a baking sheet with parchment paper
Carefully halve the pumpkin and scoop out the seeds and guts (you can save the seeds to roast later! (quick recipe in the notes!)
Slice each pumpkin halve lengthwise (now you have a total of 4 pieces). Coat the pumpkin flesh with a couple tablespoons of olive oil, sprinkle salt, pepper and garlic powder to your liking. Roast for 35 minutes or until the flesh is easily pierced through with a fork. Set aside to cool.

Prepare soup base

Heat remaining oil in a large Dutch oven or deep pot over medium heat. Add in chopped onion, garlic and salt to the skillet and stir about 4-5 minutes until onions are almost translucent. In the meantime, peel the pumpkin skin off the pumpkins and discard the skin.
Add the roasted pumpkin and all the spices into the pot. Break up the pumpkin with your spoon to smaller chunks. Pour in the broth and cook until the mixture comes to a boil. Let this simmer for 10 minutes which allows it to concentrate the flavor and thicken.
Stir in milk of choice into the mixture and then remove the soup from the heat to allow it to slightly cool.

Prepare to blend soup

Pour in your soup mixture into a blender – you may work in batches so as not to overfill your blender, and to reach optimal smoothness.
Pour the soup into serving bowls and enjoy immediately. Recommended to store in an airtight container up to a week in the refrigerator.

Quick Recipe:

How to roast pumpkin seeds from a pumpkin!

Preheat oven to 325 degrees
From your fresh pumpkin, gut out the pumpkin completely and put the seeds in a strainer
Run the strainer through water, using your hands to pick out any remaining flesh stuck to the seeds.
Once rinsed completely, lay out the seeds on a paper towel to dry as much as possible (~15 minutes)
When the seeds are about dried, toss the seeds in a small bowl, mix in ~1.5 tablespoons of olive or neutral oil, a tsp of salt, a tsp of black pepper and a 1 tsp of garlic powder. Mix with a spoon until all the seeds are coated nicely.
Transfer the seeds on a baking sheet with lined parchment paper and bake for 10 minutes at a time, for a total of up to 3 times until the seeds are browned. Every 10 minutes check in and toss them around to make sure nothing is burnt, these can burn quickly!
Enjoy once cooled and keep in a container for about 10 days, if they last that long!

Roasted Pumpkin Soup