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As the leaves turn fiery orange and the air takes on a brisk edge, there’s a certain magic in embracing seasonal ingredients. This recipe for Creamy Fall Pumpkin Soup transforms simple harvest bounty into a velvety, comforting bowl. What sets it apart? A whisper of sage and a splash of coconut milk balance the earthiness with a touch of tropical sweetness.

Many pumpkin soups lean on cream or butter alone, but this version’s secret ingredient elevates it—roasted garlic adds a caramelized depth that pairs beautifully with the pumpkin’s natural sweetness. The process of roasting creates a scent so inviting, it’s practically an invitation to slow down and revel in autumn’s quiet beauty.

Creamy Fall Pumpkin Soup

This pumpkin soup is made by roasting pumpkin and garlic, then blending with coconut milk and fresh sage to create a smooth, velvety texture. The final dish has a warm orange hue and a creamy consistency, accented by earthy and tropical flavors. It’s perfect as a comforting starter or light meal during autumn.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 kg pumpkin peeled, seeded, and cut into chunks
• 4 cloves garlic whole, unpeeled
• 2 tablespoons olive oil for roasting
• 1/2 cup coconut milk full-fat preferred
• 8 leaves fresh sage chopped
• to taste salt and pepper for seasoning

Equipment

• Baking sheet
• Blender

Method

 

1. Preheat your oven to 400°F (200°C). Spread the pumpkin chunks and unpeeled garlic cloves evenly on a baking sheet. Drizzle with olive oil and toss to coat.
2. Roast the pumpkin and garlic in the oven for about 35-40 minutes, until the pumpkin is tender and golden, and the garlic is caramelized and fragrant.
3. Allow the roasted pumpkin and garlic to cool slightly, then peel the garlic cloves and transfer both to a blender.
4. Add the coconut milk and chopped sage to the blender. Blend until smooth and creamy, stopping to scrape down the sides as needed.
5. Pour the blended soup into a pot and warm over medium heat. Season with salt and pepper to taste.
6. Simmer the soup for about 5 minutes, stirring occasionally, until heated through and slightly thickened.
7. Taste and adjust the seasoning with additional salt, pepper, or sage as desired.
8. Ladle the hot soup into bowls and garnish with a few extra sage leaves if desired. Serve immediately for a velvety, autumn-inspired dish.

This soup is more than just a dish; it’s a fall ritual you can’t miss. Perfect for chilly evenings or a cozy weekend lunch, it captures the essence of the season with each spoonful. Pair it with crusty bread or a crisp green salad for a meal that truly celebrates autumn’s bounty.

As the days grow shorter and the nights cooler, nothing beats the warmth of a bowl filled with creamy pumpkin goodness. It’s a reminder that simple ingredients, treated with care, can create moments of genuine comfort. Enjoy the process, and let this soup become your seasonal staple.

As the leaves turn fiery shades of red and gold, I find myself craving more than just pumpkin pie. This roasted pumpkin soup takes a different angle—embracing the smoky caramel notes from charred pumpkin skins. It’s a cozy potion that transforms ordinary ingredients into something unexpectedly complex.

Imagine the warm aroma filling your kitchen—smoky, sweet, with an earthiness that makes you pause. Each spoonful is an ode to fall’s fleeting beauty—dark pumpkin flesh softened to golden velvet, touched by a hint of spices. This recipe turns simple roasted pumpkin into a comforting, layered broth that’s perfect for chilly days or mellow evenings.

Smoky Roasted Pumpkin Soup

This roasted pumpkin soup features charred pumpkin skins that add a smoky caramel flavor, resulting in a velvety, golden-orange broth. Key cooking methods include roasting and blending to develop a rich, layered taste and smooth texture, perfect for cozy fall days.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: Fall

Calories: 180

Ingredients Equipment Method

Ingredients

  

• 1 kg pumpkin preferably sugar or carving pumpkin
• 2 tablespoons olive oil for roasting
• 1 medium onion chopped
• 3 cloves garlic minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• 2 tablespoons cream or coconut milk optional for serving

Equipment

• Baking sheet
• Blender
• Chef’s knife
• Cutting board
• Large pot
• Soup spoon

Method

 

1. Preheat your oven to 400°F (200°C). Slice the pumpkin in half, remove seeds, and brush the flesh with olive oil. Place the pumpkin halves cut side down on a baking sheet lined with parchment paper and roast until the flesh is tender and the skin is darkened and charred, about 45 minutes.
2. Remove the pumpkin from the oven and let it cool slightly. Scoop out the soft flesh, discarding the skin and charred bits, and transfer it to a large pot.
3. While the pumpkin is roasting, heat a drizzle of olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent and fragrant—about 5 minutes. Add the minced garlic and cook for another minute until aromatic.
4. Pour in the vegetable broth and bring it to a gentle simmer. Add the cooked pumpkin flesh to the pot, along with ground cumin and smoked paprika. Stir to combine all the flavors.
5. Let the mixture simmer for 10-15 minutes to meld the flavors and allow the pumpkin to soften further. Use an immersion blender or transfer to a blender to blend until smooth and creamy. Return to the pot if blended separately.
6. Taste the soup and season with salt and black pepper as needed. Reheat gently if necessary until steaming hot.
7. Optional: Swirl in a tablespoon of cream or coconut milk just before serving for added richness. Serve the soup hot, garnished with fresh herbs or a drizzle of cream if desired.

Plus, it’s versatile enough to serve as a starter or a main for a casual dinner. Its rich, smoky undertone pairs beautifully with crusty bread or a crisp green salad. Just a warm bowl of this vibrant autumn harvest can brighten any day, no matter how busy or gray outside.

As the leaves turn shades of amber and gold, I find myself craving the comforting embrace of warm soups. This roasted butternut squash and carrot soup offers a perfect blend of earthiness and sweetness, amplified by caramelized edges and smoky undertones. It’s a dish that invites slow, mindful eating amid the sounds of crackling leaves outside.

Roasting transforms everyday vegetables into something truly special—a symphony of flavors that bloom in every spoonful. This recipe is my go-to when I want to celebrate the season or cozy up on chilly evenings. The rich, velvety texture and natural sweetness make it a versatile meal for any occasion, whether for family dinners or a small gathering with friends.

Roasted Butternut Squash and Carrot Soup

This roasted butternut squash and carrot soup is made by roasting the vegetables until caramelized and tender, then blending them into a smooth, velvety purée. The final dish has a rich, slightly sweet flavor with a creamy texture and a warm, inviting appearance.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: Seasonal

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb butternut squash peeled and cubed
• 2 large carrots peeled and sliced
• 2 tablespoons olive oil for roasting
• 1 small onion diced
• 2 cloves garlic minced
• 4 cups vegetable broth
• to taste salt and pepper for seasoning

Equipment

• Baking sheet
• Blender
• Saucepan

Method

 

1. Preheat the oven to 400°F (200°C). Spread the cubed butternut squash and sliced carrots evenly on a baking sheet. Drizzle with olive oil, then toss to coat thoroughly. Roast until the vegetables are deeply browned and caramelized around the edges, about 25-30 minutes.
2. While the vegetables roast, sauté the diced onion in a large saucepan over medium heat with a splash of olive oil. Cook until translucent and fragrant, about 5 minutes, stirring occasionally.
3. Add the minced garlic to the onions and cook for another minute until fragrant. Be careful not to burn the garlic.
4. Transfer the roasted vegetables into the saucepan with the sautéed onions and garlic. Pour in the vegetable broth and bring to a gentle simmer.
5. Use an immersion blender or carefully transfer the mixture to a blender. Blend until completely smooth and velvety, with no chunks remaining.
6. Return the blended soup to the saucepan if needed. Warm over low heat, seasoning with salt and pepper to taste. Stir gently to combine.
7. Once heated through, ladle the soup into bowls, and serve hot. Optionally, garnish with fresh herbs or a swirl of cream.

Notes

Roasting the vegetables enhances their natural sweetness and depth of flavor. Adjust seasoning to your preference for salt and pepper.

Whenever I make this soup, I feel a sense of accomplishment. It’s simple but feels indulgent, especially with a swirl of cream or a sprinkle of toasted seeds on top. The warm aroma alone signals comfort and autumn’s arrival, which is exactly what I need right now.

This recipe reminds me of childhood falls and long conversations over mugs of hot soup. It’s a dish that grounds me, offering both nourishment and nostalgia. As the season shifts, I’ll be turning to this comforting bowl, knowing it’s a taste of seasonal magic in every bite.