Creamy Roasted Pumpkin Soup 🎃🥣

Ingredients

For the Soup

• 2 lbs (900g) pumpkin, peeled and cubed

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 2 tbsp olive oil

• 4 cups (1 liter) vegetable broth

• 1 cup (240ml) heavy cream

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp ground nutmeg

• ½ tsp smoked paprika

For the Garnish

• ¼ cup roasted pumpkin seeds

• ¼ cup roasted almonds

• Fresh parsley, chopped

• Extra cream for swirling

Instructions

Step 1: Roast the Pumpkin

1. Preheat oven to 400°F (200°C).

2. Toss pumpkin cubes with olive oil, salt, and pepper.

3. Spread on a baking tray.

4. Roast for 25–30 minutes until tender and lightly caramelized.

Step 2: Cook the Base

1. In a large pot, sauté onion for 4–5 minutes.

2. Add garlic and cook for 1 minute.

3. Stir in roasted pumpkin.

Step 3: Blend the Soup

1. Pour in vegetable broth.

2. Simmer for 10 minutes.

3. Blend until smooth using an immersion blender or countertop blender.

Step 4: Add Cream

1. Stir in heavy cream.

2. Add nutmeg and smoked paprika.

3. Simmer for 3–5 minutes.

4. Adjust seasoning to taste.

Step 5: Garnish & Serve

1. Ladle soup into bowls.

2. Swirl cream on top.

3. Sprinkle with roasted pumpkin seeds and almonds.

4. Finish with fresh parsley.

Yield

• 6 servings

Prep Time

• 15 minutes

Cook Time

• 40 minutes

Total Time

• 55 minutes

Nutrition (Approximate Per Serving)

• Calories: 260

• Protein: 5g

• Carbohydrates: 18g

• Fat: 20g

• Fiber: 4g

Tips

✅ Roast the pumpkin instead of boiling it for a richer, sweeter flavor.

✅ Add a pinch of cinnamon for a warm autumn twist.

✅ For a vegan version, substitute coconut milk for heavy cream.

✅ Top with crispy bacon bits for extra savory flavor.

✅ Serve with crusty bread or garlic toast.

This Creamy Roasted Pumpkin Soup is silky smooth, naturally sweet, and packed with comforting fall flavors. The crunchy pumpkin seeds and almonds provide the perfect contrast to the velvety texture, making it a cozy meal for chilly days. 🎃✨🥣