Name: Unbelievably Good Autumn-Spiced Roasted Pumpkin Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 (3-4 pound) pumpkin, halved and seeded; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1/2 cup heavy cream (optional); Pumpkin seeds, for garnish

Jump to Recipe

Okay, picture this: it’s a crisp autumn day, the leaves are doing that gorgeous gold-and-red thing, and there’s this amazing smell wafting from the kitchen…yep, it’s Autumn-Spiced Roasted Pumpkin Soup time! Seriously, is there anything more fall than that?

Now, I know what you might be thinking: “Pumpkin soup? Sounds complicated.” But trust me, this recipe is all about keeping things simple. The secret? Roasting the pumpkin! It brings out this incredible sweetness and depth of flavor that you just can’t get any other way. Plus, that warm spice blend – cinnamon, nutmeg, cloves – oh my goodness, it’s like a hug in a bowl!

Making pumpkin soup has always been a big deal in my family. Every year, my grandma would make a huge batch, and we’d all gather around the table, slurping it up and telling stories. It’s one of those memories that just smells like autumn, you know? And now I get to carry on the tradition with my own little tweaks (sorry, Grandma!). This Autumn-Spiced Roasted Pumpkin Soup is my take on that classic, and I think you’re gonna love it!

Why You’ll Love This Autumn-Spiced Roasted Pumpkin Soup

Quick and Easy Autumn-Spiced Roasted Pumpkin Soup

Seriously, who has time for complicated recipes? This Autumn-Spiced Roasted Pumpkin Soup is surprisingly simple. Roasting the pumpkin is mostly hands-off, and the rest is a breeze!

Flavorful and Comforting Autumn-Spiced Roasted Pumpkin Soup

This soup is like a warm blanket on a chilly day. The spices are just right, and the roasted pumpkin gives it this amazing depth of flavor that’ll have you coming back for seconds (and thirds!).

Healthy and Vegetarian Autumn-Spiced Roasted Pumpkin Soup

Packed with vitamins and good stuff from the pumpkin, this soup is also vegetarian-friendly! Plus, skip the cream, and you’ve got a totally vegan option. How awesome is that?

Ingredients for Autumn-Spiced Roasted Pumpkin Soup

Pumpkin

You’ll want one pumpkin, and aim for a 3-4 pounder. Sugar pumpkins are my go-to – they’re just the right size and have the best flavor for soup!

Aromatics

Gotta have those yummy smells! Grab one onion, and give it a good chop. Also, two cloves of garlic, minced. Don’t skimp – they add *so* much!

Spices

Okay, here’s where the magic happens. You’ll need 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ¼ teaspoon of ground cloves. Trust me, this combo is *chef’s kiss*!

Liquid Base

Four cups of vegetable broth will do the trick. I usually use low-sodium, so I can control the saltiness later. You do you, though!

Finishing Touches

These are optional, but highly recommended! ½ cup of heavy cream (if you’re feeling fancy!), and some pumpkin seeds for garnish. Toasted pepitas? Even better!

How to Make Autumn-Spiced Roasted Pumpkin Soup: Step-by-Step Instructions

Roasting the Pumpkin for Autumn-Spiced Roasted Pumpkin Soup

First things first, crank up that oven to 400°F (200°C). While it’s heating up, grab your pumpkin, slice it in half, and scoop out those seeds (save ’em for roasting later, yum!). Now, plop the pumpkin halves on a baking sheet, cut-side up. Drizzle ’em with a couple tablespoons of olive oil, then sprinkle with a teaspoon of salt, half a teaspoon of pepper, a teaspoon of cinnamon, half a teaspoon of nutmeg, and a quarter teaspoon of cloves. Pop it in the oven for 45-60 minutes, or until the pumpkin is super tender. You should be able to easily poke it with a fork.

Preparing the Soup Base for Autumn-Spiced Roasted Pumpkin Soup

Once the pumpkin’s cool enough to handle (careful, it’ll be hot!), scoop out all that gorgeous, roasted flesh. In a large pot, sauté your chopped onion and minced garlic until they’re soft and fragrant – about 5 minutes should do it. Then, toss in the pumpkin flesh and pour in 4 cups of vegetable broth. Bring everything to a simmer and let it cook for about 15 minutes. This lets all those flavors get to know each other!

Blending and Finishing the Autumn-Spiced Roasted Pumpkin Soup

Now comes the fun part! Use an immersion blender to blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches. Be super careful with hot liquids! Once it’s blended, stir in half a cup of heavy cream (if you’re using it, of course!). Give it a taste and adjust the seasonings if needed. Finally, ladle it into bowls and garnish with those toasted pumpkin seeds.

Tips for the Perfect Autumn-Spiced Roasted Pumpkin Soup

Don’t be afraid to play around with the spices! If you’re a big fan of cinnamon, add a little extra. Or, if you like a bit of a kick, try a pinch of cayenne pepper. And hey, if you’re going for a vegan version, just skip the heavy cream – it’s still gonna be delicious! Oh, and pro tip: roasting a head of garlic alongside the pumpkin adds an *amazing* depth of flavor. Just slice off the top, drizzle with olive oil, wrap in foil, and roast it with the pumpkin!

Ingredient Notes and Substitutions for Autumn-Spiced Roasted Pumpkin Soup

Pumpkin Varieties for Autumn-Spiced Roasted Pumpkin Soup

Okay, so I usually go for sugar pumpkins ’cause they’re sweet and perfect for soup. Butternut squash? Totally works! Hubbard squash? Yep, that too! Just keep in mind that different squashes have different flavors, so you might wanna tweak the spices a bit.

Spice Variations for Autumn-Spiced Roasted Pumpkin Soup

Not feeling the cinnamon-nutmeg thing? No worries! A little ground ginger adds a nice zing, or try some allspice for extra warmth. A pinch of smoked paprika can also give it a really interesting depth. Play around and see what you like – it’s *your* soup!

Tips for the Best Autumn-Spiced Roasted Pumpkin Soup

Achieving the Perfect Texture in Your Autumn-Spiced Roasted Pumpkin Soup

Nobody wants lumpy soup! Blend it until it’s *super* smooth. If it’s too thick, add a splash more broth. Too thin? Simmer it a bit longer to let it reduce. Easy peasy!

Enhancing the Flavor of Your Autumn-Spiced Roasted Pumpkin Soup

Taste, taste, TASTE! Don’t be shy with the salt and pepper. A tiny bit of brown sugar can also bring out the pumpkin’s sweetness. My favorite part is a squeeze of lemon at the end – brightens everything up!

Frequently Asked Questions About Autumn-Spiced Roasted Pumpkin Soup

Can I make Autumn-Spiced Roasted Pumpkin Soup ahead of time?

Absolutely! This soup is actually even better the next day, after the flavors have had a chance to meld. Just store it in an airtight container in the fridge, and reheat gently on the stovetop.

Can I freeze Autumn-Spiced Roasted Pumpkin Soup?

You bet! Let the soup cool completely, then pour it into freezer-safe containers or bags. It’ll keep for up to 3 months. Thaw it overnight in the fridge, then reheat on the stove. It might be a tad thicker after freezing, so add a splash of broth if needed.

Is Autumn-Spiced Roasted Pumpkin Soup vegan?

Yep, it totally can be! Just skip the heavy cream. It’s still super creamy and delicious without it. You could also add a dollop of coconut cream for extra richness if you’re feeling fancy!

Serving Suggestions for Autumn-Spiced Roasted Pumpkin Soup

Complementary Sides for Autumn-Spiced Roasted Pumpkin Soup

Okay, so soup’s great, but what about sides? I’m a sucker for some crusty bread, perfect for dunking! Or, for a super cozy meal, whip up a simple grilled cheese – seriously, the best combo ever!

Garnish Ideas for Autumn-Spiced Roasted Pumpkin Soup

Let’s make it pretty! Croutons add a nice crunch. A swirl of cream? So elegant! But my go-to? Toasted pepitas (pumpkin seeds!). They’re salty, nutty, and just perfect!

Nutritional Information for Autumn-Spiced Roasted Pumpkin Soup

Alright, so here’s the lowdown on the good stuff! Each serving is roughly 150 calories, with about 8g of fat, 3g of protein, and 20g of carbs. But hey, remember this is just an estimate – it can vary!

Enjoy Your Homemade Autumn-Spiced Roasted Pumpkin Soup!

And there you have it! I really hope you love this Autumn-Spiced Roasted Pumpkin Soup as much as my family does. Don’t forget to leave a comment and let me know what you think – and give it a star rating, pretty please!