Whimsical White Pumpkin Wonder: A Fall Soup Revelation

WHY I LOVE THIS RECIPE?

• The smell of roasting pumpkin is a spa day for the senses—warm, nutty, and inviting.
• Balancing the earthy pumpkin with a splash of cream and a sprinkle of sage feels like winning autumn in a bowl.
• This soup is a nostalgic hug, recalling childhood falls with every velvety sip.
• It’s a joyful chaos-generation: blending, tasting, adjusting, all with a sense of farm-fresh pride.
• Perfect for vegetarians, yet hearty enough to satisfy any pumpkin lover’s soul.

Roasted Pumpkin Soup

This roasted pumpkin soup involves halving and roasting fresh pumpkin until caramelized and tender, then blending the softened pumpkin with sautéed aromatics and cream to create a velvety, smooth puree. The final soup has a rich, creamy texture with a warm orange hue, garnished with herbs for a comforting presentation.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: Farmhouse

Calories: 220

Ingredients Equipment Method

Ingredients

  

• 1 kg fresh pumpkin peeled, seeded, cut into chunks
• 2 tbsp olive oil for roasting and sautéing
• 1 small onion finely chopped
• 2 cloves garlic minced
• 2 cups vegetable broth richer flavor than water
• 0.5 cup heavy cream for creaminess
• to taste salt and pepper
• fresh sage optional leaves for garnish

Equipment

• Baking sheet
• Blender

Method

 

1. Preheat your oven to 400°F (200°C), then spread the pumpkin chunks on a baking sheet, drizzle with olive oil, and toss to coat. Roast for about 30-35 minutes until they are golden brown and easily pierced with a fork.
2. While the pumpkin roasts, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until translucent and fragrant, with a slight golden color.
3. Add the minced garlic to the onions and cook for another minute, until it becomes aromatic and slightly softened.
4. Once the pumpkin is roasted and cools slightly, add the soft, caramelized chunks to the pot with the sautéed aromatics. Pour in the vegetable broth to help blend everything smoothly.
5. Use an immersion blender or transfer the mixture in batches to a blender, then blend until smooth and velvety. This step creates the creamy, uniform base of the soup.
6. Return the blended soup to the pot and stir in the heavy cream to enhance richness. Warm the mixture gently until steaming, but avoid boiling.
7. Season the soup with salt and pepper to taste, adjusting the seasoning as needed for balance and flavor.
8. Ladle the hot soup into bowls, garnish with fresh sage leaves if desired, and serve immediately with crusty bread or your favorite sides.

This roasted pumpkin soup embodies autumn’s quiet elegance. It’s simple to make but feels indulgent, filling the house with warmth and nostalgia. As the season shifts, having a cozy, easy recipe like this on hand feels especially comforting.

Whether served as a starter or a main course, this soup reminds us to slow down and enjoy the fleeting beauty of fall. The gentle glow of roasted pumpkin echoes the soft fading light outside. It’s a comfort that stays long after the last spoonful.