Creamy Roasted Pumpkin Soup

Creamy Roasted Pumpkin Soup is a tasty meal for a chilly fall day. It's rich and flavorful, easy to make, and a perfect use of fall squash.

Course Main Course

Cuisine American

Keyword pumpkin, soup

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 479kcal

Preheat the oven to 425 degrees F.
Line a large baking sheet with parchment paper.
Using a sharp knife, cut the pumpkin and clean out the seeds.
Cut the pumpkin into large pieces/chunks and place it on the prepared baking sheet.
Clean and cut the onion and place it on the baking sheet.
Peel the garlic cloves and add them to the baking sheet.
Drizzle with olive oil, reserving a little for later, and season with salt and pepper.
Bake for about 30 minutes or until the pumpkin is tender when pierced with a tip of a sharp knife.
Remove it from the oven and allow it to cool.
Remove the peel from the pumpkin flesh and discard.
In a Dutch oven, heat the reserved oil and add the vegetables. Saute slightly.
Pour in the stock and stir to combine.
Bring to a boil, uncovered, and reduce the heat to a simmer, about 20 minutes.
Remove from the heat and very carefully transfer the mixture to the blender, working in batches. Be sure to cover the lid with a kitchen towel for safety. You can also use an immersion blender and keep everything in the stockpot instead.
Pour the blended soup back into the Dutch oven and repeat with the remaining soup.
Heat the soup over low and stir in the cream, do not boil.
Serve immediately with the toppings of your choice.