Go Back

Spiced Pumpkin Soup with a Citrus Twist

This pumpkin soup is made by blending roasted pumpkin with aromatic spices and a secret ingredient that adds brightness. It has a velvety, smooth texture with a lively zing, finished with a splash of citrus for a fresh finish. The soup is served hot, showcasing a rich orange hue and a cozy, inviting aroma.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Autumn
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg pumpkin preferably sugar pumpkin or butternut squash
  • 2 tbsp olive oil
  • 1 tsp cinnamon ground
  • 0.5 tsp nutmeg ground
  • 1 pinch clove ground or whole, crushed
  • 1 tsp sugar
  • 750 ml vegetable broth
  • 2 tbsp citrus juice fresh lemon or orange juice
  • 2 cloves garlic about 2 cloves, minced
  • 1 small onion roughly chopped
  • Salt to taste
  • Black pepper to taste

Equipment

  • Roasting pan
  • Blender
  • Soup pot
  • Wooden spoon

Method
 

  1. Preheat your oven to 400°F (200°C). Cut the pumpkin in half, scoop out the seeds, and place it cut side down on a baking sheet brushed with olive oil. Roast until the flesh is soft and caramelized around the edges, about 40 minutes.
  2. Once cooled slightly, scoop out the roasted pumpkin flesh into a bowl, discarding the skin. Set aside.
  3. Heat a large soup pot over medium heat and add a tablespoon of olive oil. Sauté the chopped onion and minced garlic until fragrant and translucent, about 5 minutes.
    1 kg pumpkin
  4. Add the roasted pumpkin flesh to the pot along with cinnamon, nutmeg, clove, and sugar. Stir well to coat the pumpkin with spices and cook for another 2 minutes until aromatic.
    1 kg pumpkin
  5. Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook uncovered for about 10 minutes, allowing flavors to meld and the soup to thicken slightly.
    1 kg pumpkin
  6. Use an immersion blender or transfer the soup carefully to a blender and puree until smooth and velvety. Return the pureed soup to the pot and heat through.
  7. Stir in the fresh citrus juice, adjusting the amount to taste for brightness. Season with salt and black pepper as desired.
    1 kg pumpkin
  8. Simmer for another 2-3 minutes to allow the flavors to meld, then ladle the hot soup into bowls.
  9. Garnish with a swirl of cream, a sprinkle of cinnamon, or a few fresh herbs if desired. Serve immediately while steaming and inviting.

Notes

For an extra layer of flavor, roast the pumpkin with a few sprigs of thyme or rosemary. Adjust citrus to your preference for brightness.