Save to Pinterest I first roasted a whole pumpkin on a gray October afternoon when the heating hadn't kicked in yet and I needed something warm from the inside out. The kitchen filled with the scent of caramelizing squash and toasted cumin, and I realized I'd been overcomplicating soup for years. This one asks for barely anything—just time in the oven and a good blender—and gives back a bowl so silky it feels like a small luxury.
I made this for a small dinner party once and served it in mismatched bowls with torn bread on the side. Someone said it tasted like the kind of thing you'd get at a countryside inn, and I didn't correct them. It's become my go-to whenever I want to impress without stress, because the oven does half the work and the blender does the rest.
Ingredients
- Pumpkin (1 medium, about 1.2 kg): Choose one that feels heavy for its size and has firm skin; roasting brings out a deep, earthy sweetness you won't get from canned.
- Onion (1 large): It mellows and caramelizes in the oven, adding a subtle backbone to the soup without sharpness.
- Garlic (2 cloves): Roasted whole, it turns sweet and creamy and blends right into the base.
- Carrot (1 medium): Adds a hint of natural sugar and a warmer color to the finished soup.
- Olive oil (2 tbsp): Helps everything roast evenly and brown beautifully.
- Ground cumin (1 tsp): Brings a gentle warmth that pairs perfectly with pumpkin without overpowering it.
- Ground nutmeg (½ tsp): Just enough to add a whisper of spice and round out the flavor.
- Black pepper and salt: Season before roasting so the spices bloom in the heat.
- Vegetable stock (700 ml): Use a good quality stock or homemade if you have it; it forms the soul of the soup.
- Heavy cream (200 ml): Stir it in at the end for a luscious, velvety finish that clings to the spoon.
- Pumpkin seeds (3 tbsp): Toast them fresh right before serving for maximum crunch and a nutty aroma that fills the kitchen.
Instructions
- Preheat and Prep:
- Set your oven to 200°C (400°F) and let it heat fully while you prep. This ensures the vegetables start roasting immediately and caramelize properly.
- Season and Roast:
- Toss the pumpkin, onion, garlic, and carrot with olive oil, cumin, nutmeg, salt, and pepper until everything is evenly coated. Spread them in a single layer on a baking sheet and roast for 30 minutes, stirring halfway so they brown evenly and don't stick.
- Toast the Seeds:
- While the vegetables roast, heat a small skillet with a drizzle of olive oil over medium heat. Add the pumpkin seeds and a pinch of sea salt, stirring constantly until they puff slightly and turn golden, about 3 to 4 minutes.
- Simmer the Base:
- Transfer the roasted vegetables to a large pot, pour in the vegetable stock, and bring to a gentle simmer. Let it cook for 10 minutes so the flavors meld together.
- Blend Until Silky:
- Use an immersion blender directly in the pot, or carefully transfer the soup in batches to a countertop blender, and puree until completely smooth and creamy. The texture should be luxurious, with no lumps.
- Finish with Cream:
- Stir in the heavy cream and warm the soup gently for 2 to 3 minutes without boiling. Taste and adjust the salt if needed.
- Serve and Garnish:
- Ladle the soup into warm bowls and scatter toasted pumpkin seeds on top. Serve immediately while it's steaming.
Save to Pinterest One evening I brought a thermos of this soup to a friend who'd just had a baby, and she texted me later saying it was the first thing that made her feel human again. I think that's what a good bowl of soup should do—remind you that someone cared enough to make something warm.
Make It Your Own
If you want a little heat, add a pinch of chili flakes or a dash of smoked paprika before roasting. For a vegan version, swap the heavy cream for coconut cream, which adds a subtle tropical richness that works surprisingly well with the spices. You can also stir in a spoonful of miso paste at the end for extra umami depth.
Serving Suggestions
This soup begs to be served with crusty sourdough or a simple green salad dressed with lemon and olive oil. I've also paired it with grilled cheese sandwiches for a cozy lunch that feels like a hug. A crisp Sauvignon Blanc or a light apple cider makes a lovely drink alongside.
Storage and Reheating
The soup keeps beautifully in the fridge for up to four days in an airtight container. Reheat it gently on the stove, adding a splash of stock or cream if it's thickened up. You can freeze it for up to three months, but I recommend adding the cream fresh after thawing and reheating for the best texture.
- Always let the soup cool completely before transferring it to storage containers.
- Toast fresh seeds just before serving rather than storing them in the soup to keep them crunchy.
- Label your containers with the date so you remember when you made it.
Save to Pinterest This soup has become my October ritual, the thing I make when the air turns crisp and I want to feel grounded again. I hope it does the same for you.
Recipe FAQs
- → How do I roast the pumpkin for the soup?
Cube peeled and seeded pumpkin, toss with olive oil and spices, then roast at 200°C (400°F) for about 30 minutes until golden and tender.
- → Can I make this soup dairy-free?
Yes, substitute heavy cream with coconut cream for a dairy-free alternative that maintains creamy texture.
- → What spices enhance the flavor of this pumpkin soup?
Ground cumin, nutmeg, black pepper, and salt gently complement the natural sweetness of roasted pumpkin.
- → How are the pumpkin seeds prepared for topping?
Toast pumpkin seeds in a small skillet with olive oil and a pinch of sea salt over medium heat until golden and fragrant, about 3–4 minutes.
- → What are good serving suggestions for this soup?
Serve warm with crusty bread or a crisp green salad. It also pairs nicely with a Sauvignon Blanc wine.