As the leaves change color and the air turns crisp, there’s no better way to welcome fall than with a warm bowl of Toasty Roasted Pumpkin Soup. This comforting family recipe captures the cozy flavors of autumn, blending roasted pumpkin, caramelized onions, and garlic into a silky, satisfying soup. It’s the perfect dish for family dinners, festive gatherings, or a quiet night in hearty, nourishing, and brimming with seasonal goodness.
The Beauty of Roasting Pumpkin
Roasting is the secret to bringing out the best in pumpkin. The heat caramelizes its natural sugars, deepening the flavor and creating a smoky sweetness that’s irresistible. The result? A soup that’s rich, velvety, and deeply aromatic just what you need on a cool autumn evening.
Plus, the process is simple! As your pumpkin, onions, and garlic roast in the oven, your kitchen fills with the heartwarming aroma of fall. It’s an easy, hands-off method that delivers incredible depth of flavor.
Ingredients
Here’s everything you’ll need to make your Toasty Roasted Pumpkin Soup:
- 2 whole butternut pumpkins (squash), sliced in half lengthwise
- 2 large onions, peeled and halved
- 2 garlic bulbs, skin on, tops sliced off (see note 1)
- 5 tbsp olive oil
- 1 tsp salt, plus more to season
- 1 tsp cracked black pepper, plus more to season
- ½ cup (125 ml) water
- 4 cups (1 liter) chicken or vegetable stock (room temperature)
- Sourdough bread, for serving (optional)
- Sour cream, for garnish (optional)
- Fresh chives, chopped (optional)
- Chili flakes (optional, for a little heat)
Step-by-Step Instructions
Follow these simple steps to make this comforting fall soup:
- Preheat the Oven: Set your oven to 180°C (350°F).
- Arrange the Vegetables: Place the pumpkin halves, onions, and garlic bulbs on a large baking tray.
- Season and Drizzle: Drizzle with olive oil and sprinkle with salt and pepper.
- Roast Until Tender: Bake for 45 minutes. Add ½ cup water, cover loosely with foil, and roast for another 45 minutes until the pumpkin is soft and golden.
- Cool and Scoop: Allow to cool slightly, then squeeze the garlic cloves from their skins. Scoop the pumpkin flesh from its shell.
- Blend the Base: Transfer the roasted pumpkin, onion, and garlic to a large pot. Add the stock. Use an immersion blender to blend until smooth (or your desired texture).
- Simmer and Season: Heat gently over medium heat. Taste and adjust seasoning with salt and pepper.
- Serve: Ladle into bowls, top with sour cream, sprinkle with chives, and add chili flakes if you love a touch of spice. Serve with warm sourdough bread.
The Perfect Pairings
This Toasty Roasted Pumpkin Soup pairs beautifully with:
- Crusty sourdough bread perfect for dipping.
- A dollop of sour cream or Greek yogurt adds richness and creaminess.
- Fresh herbs like chives or parsley for a burst of color and freshness.
- Roasted pumpkin seeds for crunch and extra nutrition.
FAQ
1. How should I store leftover pumpkin soup?
Let it cool completely before transferring to an airtight container. Refrigerate for up to 5 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating.
2. Can I make this soup vegan?
Yes! Use vegetable stock instead of chicken stock the soup remains creamy and deliciously smooth.
3. What can I do with leftover pumpkin seeds?
Toss them in olive oil, salt, and your favorite spices, then roast at 180°C (350°F) for 15–20 minutes for a crunchy snack.
4. How can I adjust the thickness?
For a thinner consistency, add more stock or water. For a thicker soup, simmer longer or blend in extra roasted pumpkin.
Conclusion
There’s something magical about sharing a bowl of Toasty Roasted Pumpkin Soup with loved ones. It’s rich, nourishing, and filled with the warmth of fall a recipe that invites everyone to slow down and savor the season. Try it this weekend, and enjoy the cozy comfort that only homemade soup can bring.