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Bowl of autumn-spiced roasted pumpkin soup garnished with herbs.

Autumn-Spiced Roasted Pumpkin Soup

A comforting and aromatic soup featuring roasted pumpkin infused with warm autumn spices, perfect for a cozy meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 bowls
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs Pumpkin peeled, seeded, and cubed
  • 2 tbsp Olive oil
  • 1 medium Yellow onion chopped
  • 3 cloves Garlic minced
  • 4 cups Vegetable broth
  • 1/2 cup Heavy cream optional
Spices
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground nutmeg
  • 1/2 tsp Ground ginger
  • 1/4 tsp Allspice
  • 1 tsp Salt or to taste
  • 1/2 tsp Black pepper or to taste
Garnish
  • Roasted pumpkin seeds for garnish
  • Fresh sage leaves for garnish

Equipment

  • Baking Sheet
  • Large Pot
  • Immersion Blender or Regular Blender

Method
 

Preparation
  1. Toss cubed pumpkin with olive oil, salt, and pepper, then roast at 400°F (200°C) for 25-30 minutes until tender and slightly caramelized.
  2. In a large pot, sauté chopped onion in olive oil until soft, then add minced garlic and all the autumn spices, cooking for 1 minute until fragrant.
  3. Add the roasted pumpkin and vegetable broth to the pot, bring to a simmer, then use an immersion blender or transfer to a regular blender to blend until smooth.
  4. Stir in heavy cream if desired, season with additional salt and pepper to taste, and serve hot, garnished with roasted pumpkin seeds and fresh sage.

Notes

For a dairy-free option, use coconut milk instead of heavy cream.