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A close-up shot of a steaming bowl of creamy pumpkin soup, garnished with a dollop of cream and fresh sage leaves.

Creamy Roasted Pumpkin Soup

This velvety smooth and incredibly flavorful creamy pumpkin soup is made with roasted pumpkin for a deeper, caramelized taste. Enhanced with aromatic spices and finished with a touch of heavy cream, it's the perfect cozy dish for autumn.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Appetizer, Side Dish, Soup
Cuisine: American, Seasonal
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Pumpkin
  • 3 lbs Sugar Pumpkin (or Kabocha/Butternut squash) peeled, seeded, and cut into 1-inch cubes
  • 1 tbsp Olive Oil
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper freshly ground
For the Soup Base
  • 1 tbsp Olive Oil
  • 1 large Yellow Onion chopped
  • 1 medium Carrot chopped
  • 1 stalk Celery chopped
  • 3 cloves Garlic minced
  • 1/4 tsp Ground Nutmeg
  • 1/4 tsp Ground Cinnamon
  • 4 cups Vegetable Broth low sodium
  • 1/2 cup Heavy Cream or full-fat coconut milk for dairy-free
  • 1 tbsp Maple Syrup optional, for a touch of sweetness
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper or to taste, freshly ground
For Garnish (Optional)
  • 2 tbsp Toasted Pumpkin Seeds
  • a few Fresh Sage Leaves finely chopped

Equipment

  • Large Pot or Dutch Oven
  • Baking Sheet
  • Immersion Blender
  • Sharp Knife
  • Cutting Board

Method
 

Roast the Pumpkin
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the cubed pumpkin with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread the pumpkin in a single layer on the prepared baking sheet.
  3. Roast for 25-30 minutes, or until the pumpkin is fork-tender and slightly caramelized. Set aside.
Prepare the Soup Base
  1. While the pumpkin roasts, heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, carrot, and celery to the pot. Sauté for 5-7 minutes, until softened.
  3. Add the minced garlic, ground nutmeg, and ground cinnamon. Cook for another 1-2 minutes until fragrant, stirring constantly.
  4. Stir in the roasted pumpkin and vegetable broth. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 10 minutes to allow flavors to meld.
Blend and Finish
  1. Carefully use an immersion blender to blend the soup directly in the pot until completely smooth. If you don't have an immersion blender, transfer the soup in batches to a standard blender and blend until smooth, then return to the pot. (Be cautious when blending hot liquids).
  2. Stir in the heavy cream and maple syrup (if using). Heat gently for 2-3 minutes, but do not bring to a rolling boil after adding the cream.
  3. Taste and adjust seasoning with additional salt and pepper if needed.
Serve
  1. Ladle the creamy pumpkin soup into bowls. Garnish with toasted pumpkin seeds and fresh chopped sage, if desired. Serve warm.

Notes

Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months; thaw overnight in the refrigerator and reheat gently on the stovetop.
Dairy-Free Option: Substitute heavy cream with full-fat coconut milk for a delicious dairy-free version. The coconut milk adds a subtle tropical note that pairs wonderfully with pumpkin.
Spice Variations: Feel free to add a pinch of cayenne pepper for a little heat, or a touch of ground ginger for more warmth.