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Creamy Roasted Pumpkin Soup with Warming Spices

A close-up of vibrant orange creamy pumpkin soup in a white bowl, topped with a swirl of cream and toasted sesame seeds.
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Make this easy, creamy roasted pumpkin soup packed with spices like ginger and cinnamon. It is a perfect comfort food for fall, ready in under 30 minutes.

Ingredients

Scale
  • 2 lbs fresh pumpkin, peeled and cubed (or 1 standard 15 oz can pumpkin puree)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • Salt and black pepper to taste

Instructions

  1. If using fresh pumpkin, toss cubes with olive oil and roast at 400°F (200°C) for 20 minutes until tender. If using puree, skip this step.
  2. In a large pot, heat the remaining olive oil over medium heat. Add the onion and cook until soft, about 5 minutes.
  3. Add the minced garlic, ginger, nutmeg, and cinnamon. Cook for 1 minute until fragrant.
  4. Add the roasted pumpkin (or puree) and the broth to the pot. Bring the mixture to a simmer.
  5. Reduce heat and cook for 10 minutes, allowing flavors to combine.
  6. Remove the pot from the heat. Carefully blend the soup using an immersion blender until completely smooth and velvety.
  7. Stir in the heavy cream. Heat gently for 2 minutes, but do not boil.
  8. Season with salt and pepper to your preference.
  9. Serve hot, garnished with toasted pumpkin seeds or croutons.

Notes

  • For a vegan option, substitute heavy cream with full-fat coconut milk.
  • If you prefer a low-carb option, omit any added sweeteners and focus on savory spices.
  • Toast pumpkin seeds in a dry skillet over medium heat for 3-5 minutes until they start to pop for a better garnish.

Nutrition

Find it online: https://dishicious.com/creamy-roasted-pumpkin-soup-recipe/