Pin it The kitchen smelled like burnt cinnamon the first time I tried roasting pumpkin for soup. I'd tossed the cubes with spices but forgot to check halfway through, and the edges turned dark and bitter. That mishap taught me more than any perfect batch could have. Now I set a timer, stir once, and watch the pumpkin caramelize into something sweet and smoky. The house fills with warmth, and I know autumn has really arrived.
I made this soup on a rainy October evening when friends showed up unannounced. I'd just pulled the tray from the oven, and the garlic was still sizzling. We blended it together, laughing as cream swirled into the golden puree. By the time we sat down, the bowls were steaming, and the conversation had shifted from small talk to stories that lasted past midnight.
Ingredients
- Pumpkin: Choose a sugar pumpkin or butternut squash if pumpkin isn't available, the flesh should be dense and orange, not watery.
- Onion and garlic: Roasting them whole with the pumpkin mellows their bite and adds a gentle sweetness that balances the spice.
- Cumin and nutmeg: These warm spices bloom in the oven and give the soup its cozy, aromatic backbone.
- Vegetable stock: Use a good quality stock, homemade if you have it, because it forms the base of every sip.
- Heavy cream: Stir it in at the end to keep the texture silky, or swap for coconut cream if you want a dairy free version with a hint of tropical richness.
- Pumpkin seeds: Toasting them in a hot skillet with a pinch of salt transforms them into a crunchy, nutty garnish that contrasts beautifully with the smooth soup.
Instructions
- Prepare and roast the vegetables:
- Preheat your oven to 200°C and toss the pumpkin, onion, garlic, and carrot with olive oil, cumin, nutmeg, salt, and pepper. Spread them on a baking sheet and roast for 30 minutes, stirring once halfway so the edges caramelize evenly without burning.
- Toast the pumpkin seeds:
- While the vegetables roast, heat a teaspoon of olive oil in a small skillet over medium heat. Add the pumpkin seeds and a pinch of sea salt, stirring constantly until they turn golden and smell nutty, about 3 to 4 minutes, then set aside.
- Simmer the soup base:
- Transfer the roasted vegetables to a large pot, pour in the vegetable stock, and bring everything to a gentle simmer. Let it cook for 10 minutes so the flavors meld together.
- Blend until smooth:
- Use an immersion blender to puree the soup right in the pot, or carefully transfer it in batches to a countertop blender. Blend until the texture is completely velvety with no lumps.
- Finish with cream:
- Stir in the heavy cream and heat gently for 2 to 3 minutes, just until warmed through. Taste and adjust the seasoning with more salt or a crack of black pepper if needed.
- Serve and garnish:
- Ladle the soup into bowls and scatter toasted pumpkin seeds over the top. Serve immediately while it's hot and fragrant.
Pin it One evening, my neighbor knocked on the door just as I was ladling this soup into jars to freeze. She'd had a long day, and I handed her one still warm. The next morning, she texted me a photo of her empty bowl and a single word: magic. That's when I realized this soup wasn't just dinner, it was a small act of comfort I could share.
Storage and Reheating
This soup keeps beautifully in the fridge for up to four days in an airtight container. Reheat it gently on the stovetop over low heat, stirring occasionally, and add a splash of stock or water if it's thickened too much. You can also freeze it in portions for up to three months, just leave a little headspace in the container because it will expand as it freezes.
Flavor Variations
If you like a little heat, add a pinch of chili flakes when you toss the vegetables before roasting. For a hint of sweetness, drizzle a teaspoon of maple syrup into the finished soup and stir it through. I've also swapped the cumin for smoked paprika on nights when I wanted a deeper, earthier flavor, and it worked beautifully every time.
Serving Suggestions
This soup feels complete on its own, but I love serving it with a thick slice of crusty sourdough or a simple green salad dressed with lemon and olive oil. On colder nights, I'll set out a board with cheese, crackers, and pickles, and let everyone help themselves between bowls.
- Pair it with a crisp Sauvignon Blanc or a light amber ale for a cozy dinner party.
- Top each bowl with a drizzle of pumpkin seed oil if you have it, the dark green swirl looks stunning against the orange soup.
- Serve it in wide, shallow bowls so the toasted seeds sit on top and don't sink to the bottom.
Pin it Every time I make this soup, I'm reminded that the best meals don't need to be complicated. They just need to feel like home.