Creamy Roasted Pumpkin Soup
Creamy roasted pumpkin soup is smooth, cozy and full of fall flavor without being overly sweet. Roasting the pumpkin first gives it a deeper, slightly caramelized taste, while garlic, thyme and smoked paprika keep the soup firmly on the savory side.
A little cream at the end makes it silky without turning it too heavy.
Why You’ll Love This Recipe
- Cozy and perfect for fall
- Savory rather than sweet
- Simple ingredients
- Smooth and creamy without being too rich
Ingredient Notes
Pumpkin: Use fresh cooking pumpkin or butternut squash. Butternut squash is especially easy to find and gives a naturally smooth texture.
Smoked paprika: Adds warmth and a subtle smoky note without making the soup spicy.
Broth: Chicken broth gives a slightly richer flavor, while vegetable broth keeps the soup vegetarian.
Cream: 18% cream adds just enough richness for a silky finish.
Nutmeg: Use only a small pinch so it supports the pumpkin without making the soup taste sweet.
How to Make Creamy Roasted Pumpkin Soup
Roast the Pumpkin: Preheat the oven to 425°F / 220°C. Toss the pumpkin with olive oil, a little salt and pepper, then spread it in a single layer on a baking sheet. Roast for 30–35 minutes, until tender and lightly caramelized around the edges.
Cook the Aromatics: Melt the butter in a large soup pot over medium heat. Add the onion and cook for about 5 minutes, until softened. Add the garlic, smoked paprika and thyme and cook for another 30 seconds, just until fragrant.
Simmer the Soup: Add the roasted pumpkin and broth. Bring to a gentle boil, then reduce the heat and simmer for about 10 minutes so the flavors come together.
Blend Until Smooth: Remove the pot from the heat and blend with an immersion blender until completely smooth. If using a countertop blender, work carefully in batches.
Finish with Cream: Return the soup to low heat and stir in the cream and a small pinch of nutmeg. Taste and adjust the salt and pepper. Add 1–2 teaspoons lemon juice if you want a little extra brightness.
Serve: Ladle into bowls and finish with toasted pumpkin seeds, crispy bacon, fresh herbs or a small drizzle of cream if desired.
Tips
- Roast the pumpkin until you get a little browning around the edges — that’s where the extra flavor comes from.
- If the soup is too thick after blending, add a little more broth.
- Add the cream over low heat and avoid a hard boil afterward.
- Start with only a tiny pinch of nutmeg.
Serving Suggestions
Serve with crusty bread, grilled cheese or a simple sandwich for an easy fall lunch or dinner.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Reheat gently over medium-low heat, adding a splash of broth if the soup thickens.
Creamy Roasted Pumpkin Soup
Course: SoupsDifficulty: Easy6
servings15
minutes50
minutes165
kcal1
hour5
minutesA smooth, savory roasted pumpkin soup with garlic, thyme, smoked paprika and a touch of cream.
Ingredients
For the soup
900 g pumpkin or butternut squash, peeled and cut into cubes
1 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 tbsp unsalted butter
1 tsp smoked paprika
1/2 tsp dried thyme
3/4 tsp salt, plus more to taste
1/4 tsp black pepper
4 cups / 1 L chicken or vegetable broth
1/2 cup / 125 mL 18% cream
Pinch of ground nutmeg
1–2 tsp fresh lemon juice, optional
For serving
Toasted pumpkin seeds, optional
Crispy cooked bacon, chopped, optional
Fresh thyme or parsley, optional
Cream for drizzling, optional
Directions
- Roast the Pumpkin: Preheat the oven to 425°F / 220°C. Toss the pumpkin with olive oil, a little of the salt and black pepper, then spread it in a single layer on a baking sheet. Roast for 30–35 minutes, until tender and lightly caramelized around the edges.
- Cook the Aromatics: Melt the butter in a large soup pot over medium heat. Add the onion and cook for about 5 minutes until softened. Add the garlic, smoked paprika and thyme and cook for another 30 seconds, just until fragrant.
- Simmer the Soup: Add the roasted pumpkin and broth. Bring to a gentle boil, reduce the heat and simmer for about 10 minutes so the flavors come together.
- Blend Until Smooth: Remove the pot from the heat and blend with an immersion blender until completely smooth. If using a countertop blender, blend carefully in batches.
- Finish with Cream: Return the soup to low heat and stir in the cream and a small pinch of nutmeg. Taste and adjust the salt and pepper. Add 1–2 teaspoons lemon juice if you want a little extra brightness. If the soup is too thick, add a little extra broth until it reaches your preferred consistency.
- Serve: Ladle into bowls and finish with toasted pumpkin seeds, crispy bacon, fresh herbs or a small drizzle of cream if desired.
