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Roasted Pumpkin Soup

This pumpkin soup is made by roasting pumpkin pieces to bring out their caramelized sweetness, then blending them into a smooth, velvety puree. Aromatic herbs and a splash of citrus brighten the final dish, which has a rich, comforting texture and a vibrant orange color.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound fresh pumpkin or butternut squash peeled and cubed
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 4 cups vegetable broth
  • 1/2 teaspoon cumin optional for depth
  • 1 lemon lemon juice freshly pressed
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Blender or immersion blender
  • Large pot

Method
 

  1. Preheat the oven to 400°F (200°C). Spread the cubed pumpkin on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast in the oven for about 25-30 minutes until tender and caramelized around the edges.
  2. While the pumpkin roasts, heat a large pot over medium heat. Add a splash of olive oil and minced garlic, cooking gently until fragrant and just starting to turn golden, about 1-2 minutes.
  3. Add the roasted pumpkin to the pot along with the vegetable broth. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 10 minutes.
  4. Use an immersion blender to puree the soup directly in the pot until completely smooth, or transfer carefully to a blender and blend until creamy, then return to the pot.
  5. Stir in cumin if using, lemon juice, and season with salt and pepper to taste. Warm through for another 5 minutes, adjusting seasonings as needed.
  6. Ladle the hot soup into bowls and garnish with a drizzle of olive oil or fresh herbs if desired. Serve immediately for a cozy, silky bowl of roasted pumpkin goodness.

Notes

For a richer flavor, add a splash of coconut milk or a dollop of Greek yogurt before serving.