Can I use canned pumpkin instead of fresh?

Absolutely! Use 2½-3 cups of canned pumpkin purée. Just sauté the onion and garlic with the spices in a pot first, then blend everything together with the broth. You'll miss out on that amazing roasted flavor , but it'll still be delicious and much quicker.

What type of pumpkin works best for this soup?

Sugar pumpkins (also called pie pumpkins) are ideal because they're bred for eating, not carving. They have more flesh and better flavor than carving pumpkins. If you can't find pie pumpkins, butternut squash or kabocha squash make excellent substitutes.

How do I adjust the soup's thickness to my preference?

Start with 2 cups of broth when blending, then add more gradually until you reach your perfect consistency. For a thicker soup, use less broth or simmer it longer uncovered. I personally like mine somewhere between a cream soup and a regular broth-based soup.

What's the best way to store and reheat this soup?

Store in the refrigerator for up to 4 days in airtight containers. For freezing, it keeps for 3 months - just make sure to leave some room at the top of containers for expansion. Reheat gently on the stovetop over medium-low heat, adding extra broth if it's gotten too thick.

Best Roasted Pumpkin Soup Recipe - Creamy & Easy in 1 Hour

Description

Fall has officially arrived and this roasted pumpkin soup has become our new autumn obsession! What makes this recipe special is how we roast the pumpkin first, which gives it incredible caramelized sweetness you just can’t get from canned varieties.

Ingredients

Scale

1 medium-sized pie pumpkin, skin + seeds removed and cut into 1″ chunks (~670 grams)
1 medium sweet onion, chopped
6 garlic cloves
1 teaspoon paprika
¼ teaspoon cumin
½ teaspoon ground ginger
½ teaspoon black pepper
2 tablespoons olive oil
2-3 cups vegetable broth or broth of choice
1 teaspoon salt (or to taste)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 425 degrees Fahrenheit
Add the pumpkin chunks, chopped onion, garlic cloves, paprika, cumin, ginger, black pepper, and olive oil to a 9×13″ baking dish
Toss everything together until it’s well-coated in the oil and seasonings
Bake for 30-40 minutes, tossing every 15 minutes until pumpkin is fork tender and everything has golden edges
Remove from oven and let everything cool for about 15 minutes
Add the roasted pumpkin mixture to a high-speed blender along with 2 cups of broth and salt
Blend on high for about 1-2 minutes until completely smooth
Pour the blended soup into a pot and bring to a gentle simmer over medium heat
Add more broth if you prefer a thinner consistency

Notes

This soup keeps beautifully in the refrigerator for up to 4 days and freezes for up to 3 months. Sugar pumpkins work best, but butternut squash makes an excellent substitute. Start with 2 cups of broth when blending, then add more gradually until you reach your perfect consistency.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Roasted
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 120
Sugar: 8g
Sodium: 480mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg