classic roasted pumpkin soup

 This classic roasted pumpkin soup combines savory aromatics, warm spices, and a touch of heavy cream for the ultimate cozy fall comfort food.

Prep time: 15 mins | Cook time: 45 mins | Servings: 4–6

Ingredients

• Squash: 1 sugar pie pumpkin (approx. 3–4 lbs., halved and seeded) or 2 cans (15 oz each) pure pumpkin puree
• Aromatics: 1 medium yellow onion (chopped), 4 cloves garlic (minced), 1 tbsp olive oil
• Liquid & Base: 3 cups vegetable or chicken broth, ½ cup heavy cream or full-fat coconut milk
• Seasoning & Herbs: 1 tsp ground nutmeg, ½ tsp ground cinnamon, ½ tsp fresh thyme, 1 tbsp maple syrup, salt and fresh black pepper to taste
• Garnish: Roasted pepitas (pumpkin seeds), extra heavy cream swirl, crusty bread or croutons

1.Roast the pumpkin: Roasting enhances natural sweetness and caramelization.

Preheat your oven to 400°F (200°C). Rub the cut sides of the halved pumpkin with a little olive oil, salt, and pepper. Place cut-side down on a baking sheet lined with parchment paper and roast for 35–45 minutes until tender when pierced with a fork. Allow to cool slightly, then scoop out the flesh.

2.Sauté aromatics: Build the savory base layer.

In a large Dutch oven or soup pot over medium heat, heat 1 tablespoon of olive oil. Add the chopped onion and cook for 5 minutes until soft and translucent. Add the minced garlic and fresh thyme, stirring for 1 minute until fragrant.

3.Combine base ingredients and simmer: Allow spices to blend into the broth.

Add the roasted pumpkin flesh (or canned puree), broth, maple syrup, nutmeg, cinnamon, salt, and pepper into the pot. Stir well and bring a gentle boil. Reduce heat to low, cover, and simmer for 15 minutes.

4.Blend until smooth: Use caution when blending hot liquids.

Remove the pot from heat. Use an immersion blender to puree the soup until completely silky and smooth. (If using a standard blender, work in batches and leave the center cap vented to release steam.)

5.Stir in cream and serve: Adjust seasoning right before plating.

Stir in the heavy cream (or coconut milk) and let it warm through over low heat for 2–3 minutes. Taste and adjust salt, pepper, or maple syrup as desired. Ladle into bowls and top with toasted pepitas, a drizzle of cream, and fresh croutons.