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Autumn’s Hidden Gem: Roasted Pumpkin Soup with a Twist

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LucasFoster

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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
Cook Time 45 minutes
Total Time 1 hour
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.
This soup isn’t just about comforting flavors; it’s about celebrating the seasonal bounty in a new way. It’s a reminder that roasting vegetables can unlock unexpected depths of flavor, even when you’re pressed for time. A bowl of this pumpkin soup can make you feel grounded yet adventurous, all at once.

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.

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