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Close-up of a creamy orange pumpkin soup in a bowl with a warm background.
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Autumn-Spiced Roasted Pumpkin Soup

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 180
A warm, flavorful soup perfect for fall, combining roasted pumpkin with aromatic spices.

Ingredients

Pumpkin

  • 1 medium pumpkin (about 2 pounds), peeled and cubed
  • 2 tablespoons olive oil
  • 1 onion onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 4 cups vegetable broth
  • to taste salt and pepper (to taste)
  • optional cream or coconut milk for serving (optional garnish)

Instructions 

  • Preheat oven to 400°F (200°C). Toss pumpkin with 1 tbsp olive oil, salt, and pepper. Roast 30-40 mins until tender.
  • Heat remaining 1 tbsp olive oil in a large pot. Cook onion until translucent, about 5 mins.
  • Add garlic and spices; cook 1 min until fragrant. Add roasted pumpkin and vegetable broth. Simmer 10 mins.
  • Puree the soup until smooth using an immersion blender or blender. Season with salt and pepper.
  • Serve hot, garnished with cream or coconut milk if desired.

Notes

This soup is perfect for cozy autumn days and can be stored in the fridge for leftovers.
Calories: 180kcal
Cost: $15
Course: Soup
Cuisine: American
Keyword: pumpkin

Nutrition

Calories: 180kcal | Carbohydrates: 35g | Protein: 3g | Fat: 4g | Sodium: 600mg