Creamy Roasted Pumpkin Soup
A velvety, comforting bowl of autumn warmth that perfectly balances the natural sweetness of roasted pumpkin with earthy herbs and a touch of cream.
Ingredients
- •3 lbs (1.4kg) sugar pumpkin or butternut squash, peeled and cubed
- •2 tablespoons unsalted butter
- •1 large yellow onion, diced
- •3 cloves garlic, minced
- •4 cups (1 liter) high-quality chicken or vegetable stock
- •1/2 cup (120ml) heavy cream
- •1/2 teaspoon ground nutmeg
- •1 teaspoon fresh thyme leaves
- •Salt and freshly cracked black pepper to taste
- •Optional: toasted pumpkin seeds for garnish
Instructions
- 1
Melt the butter in a large pot over medium heat and add the diced onion, sautéing until translucent and soft, about 5-7 minutes.
- 2
Add the minced garlic and cubed pumpkin to the pot, cooking for another 5 minutes until the pumpkin begins to soften slightly.
- 3
Pour in the stock and add the thyme, bringing the mixture to a gentle boil.
- 4
Reduce the heat to low, cover, and simmer for 20 minutes or until the pumpkin is fork-tender.
- 5
Use an immersion blender to process the soup directly in the pot until completely smooth and creamy.
- 6
Stir in the heavy cream and nutmeg, then season generously with salt and pepper to taste.
- 7
Simmer for an additional 2 minutes to heat through before serving hot, garnished with toasted pumpkin seeds.
💡 Chef tips
- For a deeper, more complex flavor, roast the pumpkin cubes in the oven at 400°F (200°C) for 25 minutes before adding them to the pot.
- If you prefer a vegan version, substitute the butter with olive oil and the heavy cream with full-fat canned coconut milk.
- This soup stores beautifully in the refrigerator for up to 4 days or can be frozen for up to 3 months in an airtight container.
✅ How it should turn out
The finished soup should be a vibrant, silky-smooth orange puree with a rich, velvety texture and a warm, aromatic scent of nutmeg and roasted squash.