Creamy Roasted Pumpkin Soup Recipe is an easy and comforting dish thats made with simple ingredients. The natural flavour of roasted pumpkin brings sweet flavour, savouriness from the broth, garlic and onion. It’s a autumn or winter comfort food option at its best. It’s super creamy and delicious. I love including pumpkin into most of my fall recipes. Especially roasted pumpkin, it is my favorite way to prepare it, because it brings out the full pumpkin flavor.
This deliciously roasted pumpkin soup will satisfy on any cool Autumn day. We bought this pumpkin fresh from the farm.
The flavours of the pumpkin, garlic and onion will intensify as you roast them, just think of when you make a roast and you have deliciously soft and creamy roasted pumpkin on the side, this is the soup that will love!
HOW TO GARNISH THIS CREAMY ROASTED PUMPKIN SOUP RECIPE
I like to garnish the soup so that it has a little variation in flavor, colorful and texture. There are lots of options. Today I used pomegranate, sun flower seeds, chia seeds, parsley and pepper.
Preheat oven to 220°/200°c and line a baking sheet with parchment paper for easy cleanup. Carefully halve the pumpkin (1,7- 1,8 kg) and scoop out the seeds (you can roast the seeds if you’d like—but you won’t need them for this recipe).
Transfer the pumpkin into a baking tray cut side up, drizzle pumpkin generously with oil and sprinkle with salt and pepper. Place on tray with 1 onion and 1 garlic bulb, and roast for 50-60 minutes or until tender, then remove from the oven.
Once the pumpkin is cool enough to handle, use a large spoon to scoop out the flesh and transfer to a blender. Remove the outer layer of the onion and add it to the blender along with the garlic, onion, 1/4 tsp ground ginger, 1/4 tsp nutmeg and 500ml vegetable or chicken broth. Start with half of vegetable broth and add more to achieve your desired consistency.
Then, add 200ml vegan thickened cream, blend on high for several minutes or until creamy. Taste the soup and add more salt and pepper if needed.
Pour the soup into bowls and garnish with additional vegan cream, sun flower seeds, chia seeds, parsley and cracked black pepper.
Pumpkin soup will keep in the fridge for 4 to 5 days, or can be frozen for 3 months – just thaw then reheat using your chosen method.
Note: *Let leftover soup cool completely before transfering it to a proper storage container and refrigerating it for up to 4 days. Or, freeze this soup for up to 3 months.
*If you don’t have vegan thickened cream, you can use full fat coconut milk.