Roasted Pumpkin Soup
The easiest pumpkin soup (ever) made completely from scratch with sugar pumpkins! Thick, creamy, cozy, and so so good.
This is my favorite bit about the Fall, the “pumpkin-everything” season. The pumpkin spice latte. The pumpkin bread. The pumpkin ice cream. And now the pumpkin soup.
That is, in 100+ degree heat at the end of October. I kid you not. I sat in the Dodger Stadium during the Dodgers x Houston Game 1 of the World Series in 103 degree heat.
Then, I came home and had this roasted pumpkin soup. You know, to sweat even more. But it was well worth it.
The roasted veggies really make all of the difference with the tangy Granny Smith apple, the sweet notes of the red bell pepper and the fragrant sage leaves.
It’s perfection.
Now, I’m just waiting for 60 degree LA fall weather to kick in.
CAN I USE SQUASH INSTEAD?
Various winter squashes (instead of the sugar pumpkin) like kabocha squash and butternut squash work beautifully here.
CAN I MAKE THIS DAIRY FREE?
Yes, you can totally sub coconut milk for the heavy cream for extra richness.
WHAT IF I DON’T HAVE AN IMMERSION BLENDER?
Not a problem at all. A blender should also work just fine.
Roasted Pumpkin Soup
Ingredients
- 1 (3-pound) sugar pumpkin, halved, seeded and quartered
- 2 red bell peppers, quartered
- 1 Granny Smith apple, quartered and seeded
- 6 sprigs fresh thyme
- 4 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 3 cloves garlic, minced
- 1 large sweet onion, chopped
- 4 cups vegetable stock
- 6 fresh sage leaves
- ½ cup heavy cream
- 3 tablespoons pepitas
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place pumpkin, bell peppers, apple and thyme in a single layer onto the prepared baking sheet. Add 2 tablespoons olive oil; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 45-50 minutes, or until pumpkin is fork-tender, stirring at halftime; let cool, then remove skins.*
- Heat remaining 2 tablespoons olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in pumpkin, bell peppers, apple, vegetable stock and sage.
- Bring to a boil; reduce heat and simmer until vegetables are tender, about 5-10 minutes. Puree with an immersion blender. Stir in heavy cream; season with salt and pepper, to taste. If the soup is too thick, add more vegetable stock as needed until desired consistency is reached.
- Serve immediately, garnished with pepitas, if desired.
Notes
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Can you use canned pumpkin as a substitute?
I currently have a smallish pumpkin and acorn squash on my counter and this is what I’m going to do with it Saturday. Thank you for giving me the inspiration to not let those vegetables go to waste!
An amazingly delicious soup! Thank you so much for sharing this recipe. I love the addition of the roasted red bell peppers and the apple. So good. I used half and half instead of heavy cream to keep it a little lighter and added some cayenne pepper to add a bit of heat. Can’t wait to eat the leftovers!
What is the yield?
Love the use of the apple! Never thought of adding one, it must be delicious!
What could you use instead of an immersion blender?
A blender should also work just fine. 🙂
Hello! I made this delicious recipe this past Sunday. I had never used fresh pumpkin in a recipe before. The recipe was fairly easy and did not take long, maybe 2 hours all together and that is prep time as well. Like all the other recipes I have tried from Damn Delicious it was amazing.
Thank you Chungah!!
Hi, I was wondering if there’s a vegan substitution for the heavy cream? Like could I use a coconut creamer or some other alternative? I LOVE heavy cream but I’m on a new medication and it is forcing me to cut dairy. Thanks so much! This recipe sounds delicious and I can’t wait to try it.
Leslie, of COURSE you can use coconut milk in this soup. In fact, I would use a full can in addition to the veg broth and curry paste or powder to taste for a nice variation. 🙂
Cashew cream works great for a cream substitute. Â I just blend up cashews with water in my vitamin. I do this all the time for “cream” type recipes. Â You can add a little olive oil to smooth it out as well.
In the finished product pic you have a white swirl going on what is that? This recipe looks delicious I plan on making it tonight.
What skins are you referring to?
Pumpkin skins.
Hi there-was wondering about a substitution if you can’t find a real pumpkin? Can you use canned? how much? Thanks!
I actually recommend using real pumpkin! If pumpkin is unavailable, butternut squash is a suitable replacement.
(Not OP but) I was actually thinking of this soup with butternut squash, I have a crazy sale going on at my local grocery store.
How much butternut squash would you say to put in there?
I would estimate about 2 medium butternut squash (around 3 pounds total).
My favorite fall and winter soup!!!!
Yum! This looks amazing! I’m totally going to be making this for dinner tonight!
Paige
http://thehappyflammily.com
Been wanting to try a pumpkin soup or bisque and looking for the right recipe. Every recipe of yours I’ve tried has been pheonomenal so maybe this is it for me! Thanks for sharing!
I can’t wait to try this recipe!  About how much pumpkin purée would be needed?  Thanks so much!
I actually recommend using real pumpkin rather than puree!
I’ve been a great fan of your blog for a couple of years now.. can’t wait to try this on Tuesday night (we’re having guests over)… thank you so much for all your wonderful delicious recipees!!
Hi! The thyme goes on the roasted vegetables while roasting or into the onions and garlic when sautéing?Â
The thyme is added to the vegetables in step #2:
Place pumpkin, bell peppers, apple and thyme in a single layer onto the prepared baking sheet. Add 2 tablespoons olive oil; season with salt and pepper, to taste. Gently toss to combine.