Introduction
There’s something magical about a bowl of Autumn-Spiced Roasted Pumpkin Soup — creamy, aromatic, and perfectly seasoned with warm spices that taste like fall in every bite. 🍁 This soup transforms simple roasted pumpkin into a velvety masterpiece infused with cinnamon, nutmeg, and a hint of smoky paprika.
Whether you’re planning a festive dinner or looking for a quick, nourishing meal, this comforting soup will wrap you in warmth all season long.
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Ingredients List
For the Roasted Pumpkin:
- 4 cups pumpkin, peeled and cubed (or butternut squash)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon smoked paprika
For the Soup Base:
- 1 tablespoon butter or olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 3 cups vegetable or chicken broth
- ½ cup coconut milk or heavy cream
- 1 tablespoon maple syrup or honey (optional for sweetness)
Garnish:
- Toasted pumpkin seeds
- Drizzle of cream or olive oil
- Fresh thyme or rosemary
Substitution Tip:
No fresh pumpkin? Use canned pumpkin purée — just skip the roasting step and go straight to simmering!
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Timing
- Prep Time: 15 minutes
- Roasting Time: 25 minutes
- Simmer Time: 10 minutes
- Total Time: 50 minutes
Step-by-Step Instructions
Step 1: Roast the Pumpkin
Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, pepper, cinnamon, nutmeg, and paprika. Spread evenly on a baking sheet and roast for 25 minutes, until tender and golden.
Tip: Roasting brings out the pumpkin’s natural sweetness and enhances depth of flavor.
Step 2: Sauté the Aromatics
In a large pot, heat butter over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook another minute.
Step 3: Add Roasted Pumpkin & Simmer
Add roasted pumpkin to the pot, pour in broth, and bring to a simmer. Cook for 10 minutes to allow the flavors to meld.
Step 4: Blend Until Smooth
Use an immersion blender to puree the soup until creamy (or blend in batches).
Step 5: Stir in Cream & Finish
Return soup to low heat and stir in coconut milk or cream. Add maple syrup if you prefer a hint of sweetness. Adjust seasoning with salt and pepper.
Step 6: Serve & Garnish
Ladle into bowls and garnish with pumpkin seeds, cream swirls, or fresh herbs.
Nutritional Information (Per Serving)
- Calories: 230 kcal
- Protein: 5g
- Carbohydrates: 22g
- Fat: 13g
- Fiber: 4g
- Vitamin A: 250% DV
- Vitamin C: 40% DV
Healthier Alternatives
- Use unsweetened almond milk instead of cream for fewer calories.
- Add red lentils while simmering for extra protein.
- Skip the maple syrup for a sugar-free version.
- Swap butter for olive oil for a dairy-free option.
Serving Suggestions
- Serve with crusty bread, cheese toast, or herb crackers.
- Pair with a harvest salad of apples, walnuts, and greens.
- Drizzle with balsamic reduction for a gourmet finish.
- Serve in mini bowls or mugs for an elegant appetizer.
Common Mistakes to Avoid
- Skipping the roasting step: It adds essential flavor and texture.
- Over-blending: Makes the soup too thick and gluey — stop when creamy.
- Adding cream too early: It can curdle; always add at the end.
- Over-salting: The spices bring natural depth, so season last.
Storing Tips
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Keeps well up to 2 months. Thaw overnight and reheat gently.
- Reheat: Warm on low heat and stir occasionally to maintain creaminess.
Conclusion
This Autumn-Spiced Roasted Pumpkin Soup is everything you crave on a crisp fall day — cozy, creamy, and delightfully fragrant. 🎃✨ With its rich texture and balanced spices, it’s both comforting and elegant, perfect for family dinners or festive gatherings.
Make it once, and it’ll become your signature fall soup!
FAQs
1. Can I use canned pumpkin purée?
Yes! Use 2 cups canned purée and skip the roasting.
2. How can I make it vegan?
Use coconut milk and olive oil instead of cream and butter.
3. Can I add other vegetables?
Absolutely — carrots, sweet potatoes, or parsnips add great depth.
4. What can I serve with it?
Try garlic bread, roasted chickpeas, or a simple autumn salad.
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