Roasted Pumpkin Soup

Name: Roasted Pumpkin Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb pumpkin or butternut squash, peeled and cubed; 1 onion, quartered; 3 garlic cloves, unpeeled; 2 tbsp olive oil; 3 cups vegetable broth; 1/2 tsp ground ginger; 1/4 tsp nutmeg; 1/3 cup cream or coconut milk; Salt, pepper and toasted seeds, to serve

By Mia Bennett4.8 (139)↓ Jump to Recipe

The first cool evening of fall, this is what I want simmering on the stove. Roasting the pumpkin instead of just boiling it is the whole game — it caramelizes the edges and concentrates the sweetness, so the soup tastes deep and nutty instead of watery and flat.

I keep the spicing quiet on purpose: a little ginger and nutmeg to warm it, but nothing that shouts. This is a soup that should taste like the vegetable it's made from, gently coaxed to its best self, not buried under pumpkin-spice everything.

A swirl of cream at the end makes it velvety, but a spoon of coconut milk keeps it dairy-free and adds a lovely subtle sweetness. Either way, finish with a crack of black pepper and something crunchy on top — toasted seeds or croutons.

Mia's tips

•Roast the pumpkin until the edges caramelize — that's where the flavor lives.
•Blend fully for that smooth, restaurant texture; an immersion blender is easiest.
•Toast the scooped-out pumpkin seeds with salt for a free crunchy topping.

Recipe