Velvety Roasted Pumpkin Soup
This creamy, savory pumpkin soup with a touch of honey and warm spices is the ultimate comfort food for crisp autumn days.
- Prep15 min
- Cook1h 15m
- Total1h 30m
- DifficultyEasy
- Servings4
There's something magical about roasting a pumpkin until it's sweet and caramelized, then blending it into a silky soup. This recipe celebrates that flavor with a hint of ginger, cinnamon, and allspice, balanced by a touch of honey and a swirl of creamy half-and-half.
It's an easy, one-pot meal that comes together with minimal fuss. Serve it as a starter or a light dinner, topped with toasted pepitas and a dollop of Greek yogurt for extra richness.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Using a sharp knife, carefully slice the pumpkin in half from stem to base. Scoop out the seeds with a spoon or ice cream scoop.
- Drizzle 1 tablespoon of the olive oil over the cut sides of the pumpkin. Sprinkle with a few pinches of salt and black pepper, then rub to coat evenly. Place the halves cut-side down on the prepared baking sheet and pierce the skins with a fork.
- Roast for 45 to 55 minutes, until the flesh is fork-tender. Remove from the oven and let cool slightly.
- In a large, heavy-bottomed pot (like a Dutch oven), melt the butter with the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and 1/2 teaspoon of salt. Cook, stirring occasionally, until the onion is translucent, about 8 to 10 minutes.
- Stir in the garlic, ginger, cinnamon, allspice, and cayenne. Cook for about 30 seconds until fragrant.
- Scoop the roasted pumpkin flesh into the pot, discarding the skins. Use a wooden spoon to mash the pumpkin and mix it with the spices.
- Pour in the broth and increase the heat to high. Bring to a boil, then reduce the heat, partially cover, and let simmer gently for 15 minutes.
- Remove the pot from the heat. Stir in the half-and-half and honey. Using an immersion blender, puree the soup until very smooth. If using a regular blender, work in batches, filling it only halfway and blending carefully (hot soup splatters). Transfer the blended soup to a clean pot or serving bowl.
- Taste and adjust seasoning with salt and black pepper. Serve hot, garnished with a swirl of Greek yogurt and a sprinkle of toasted pepitas.
💡 Tips
- For a smoother texture, strain the soup after blending.
- If you can't find half-and-half, use equal parts milk and heavy cream.
- Toasted pepitas add a nice crunch; you can also use sunflower seeds.
Inspired by a recipe from Well Plated