Recipe Creamy Roasted Pumpkin Soup | With Roasted Pumpkin and Raw Sugar

Creamy Roasted Pumpkin Soup with Roasted Pumpkin  

Recipe Creamy Roasted Pumpkin Soup

Recipe Creamy Roasted Pumpkin Soup If you're looking for a comforting fall meal that highlights the natural sweetness and richness of sugar pumpkins, this roasted pumpkin soup recipe is perfect. 

Sugar pumpkins, also known as pie pumpkins, are perfect for cooking with because they are smaller and sweeter than the larger pumpkins used for carving. Roasting the pumpkin before blending it gives the soup a deep caramelized flavor and a creamy texture that's super satisfying. 

• Ingredients (serves 4-6) 

1) 1 medium raw sugar pumpkin (about 2 pounds) 

2) 2 tablespoons olive oil 

3) 1 large yellow onion, finely chopped 

4) 3 cloves garlic, finely chopped 

5) 1  carrot, diced 

6) 1 celery stick, diced 

7) 1 teaspoon ground cinnamon 

8) 1/2 teaspoon ground nutmeg 

9) 4 cups vegetable or chicken broth 

10) 1 cup coconut milk (or  cream for a thicker consistency) 

11) Salt and pepper to taste 

12) Fresh parsley or pumpkin seeds for garnish (optional) 

Preparation Step 1 

• Prepare the pumpkin 

Preheat  oven to 400°F (200°C). 

Cut the pumpkin in half and remove the seeds and pulp. (You can save the seeds and roast them individually to use as a snack or garnish.) 

Brush the cut side of the pumpkin with olive oil and place cut-side down on a baking sheet lined with baking paper. 

 

Roast the pumpkin for 35 to 45 minutes, or until the flesh is tender and can be easily pierced with a fork. Remove from the oven and let  cool slightly. 

When cool enough to handle, spoon out the pumpkin flesh and set aside. Discard the skin. 

• STEP 2: Sauté the vegetables

While the pumpkin is roasting, heat 1 tablespoon  olive oil in a large pot over medium heat. 

Add the chopped onion, garlic, carrot, and celery. Sauté for 6 to 8 minutes,stirring occasionally, until the vegetables are tender and the onion is translucent. 

•  STEP 3: Add the spices and broth 

Add the cinnamon and nutmeg and sauté for about 1 minute until fragrant. 

 

Add the roasted pumpkin flesh to the pot along with the vegetables or chicken broth. Blend everything together. 

Bring the mixture to a boil, then reduce  heat and  simmer for 15-20 minutes to blend the flavors. 

• Step 4: Puree the soup 

Remove the soup from the heat. Using a hand blender, puree the soup directly in the pot until  smooth and creamy. 

If you don't have a hand blender,  carefully pour the soup into a regular blender in batches. Leave some space in the blender for  steam to escape. 

 After blending, stir in  coconut milk or cream to make the soup especially creamy. Season with salt and pepper. 

 

• Step 5: Serve 

 Pour the hot pumpkin soup into bowls. Garnish with fresh parsley and toasted pumpkin seeds for  extra flavor and a pop of color.  Serve with fresh bread and a side salad for a complete meal.

Nutrition Information (Per Serving)

• Calories: 180
• Total Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 0mg (with coconut milk) or 25mg (with cream)
• Sodium: 600mg
• Total Carbohydrates: 21g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 3g
• Vitamin A: 180% of Daily Value
• Vitamin C: 25% of Daily Value
• Calcium: 6% of Daily Value
• Iron: 10% of Daily Value

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Tips & Variations

• Spice it up: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
• Herbal Twist: Add fresh thyme or sage to enhance the fall flavors.
• Vegan Option: Stick with coconut milk for a fully vegan and dairy-free version.
• Leftover-Friendly: Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.

Enjoy this delicious, heartwarming soup with the sweetness of sugar pumpkins at its core!