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easy homemade creamy roasted pumpkin soup
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Roasted Pumpkin Soup

Creamy Roasted Pumpkin Soup is a fusion of tender sugar pumpkins, aromatic spices, and a touch of creaminess, this soul-warming soup is a true autumn delight. 
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Servings: 6 servings

Ingredients

  • 2 small sugar pumpkins
  • 1 onion chopped
  • 2 carrots chopped
  • 4 cloves of garlic chopped
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • Olive oil
  • Salt
  • Pepper

Instructions

  • Preheat to 400°F (200°C). Cut pumpkins in half, scoop seeds, brush with olive oil, salt, and pepper. Place cut side down on baking sheet.
  • Roast pumpkins for 45-50 minutes until fork-tender and slightly caramelized.
  • Sauté onion, carrots, and garlic in pot with olive oil until soft.
  • Add roasted pumpkin flesh and vegetable broth to pot. Simmer and blend with immersion blender until smooth.
  • Stir in heavy cream, let flavors meld for 10-15 minutes. Season with salt and pepper.
  • Ladle soup into bowls, garnish with cream, black pepper, and toasted pumpkin seeds.