Creamy Roasted Pumpkin Soup

Pumpkin Soup. Creamy, Flavorful & Filling.

Simple, creamy, and extremely healthy. This pumpkin soup is perfect for this winter to fuel your body and nourish the soul. Learning to roast a pumpkin is so much easier than you think!

Pumpkin soup but make it creamy

Part 1 of my soup series is about cozy, healthy, and nutrient-dense soups for the winter. There is no better way to start than with pumpkin soup on Halloween. While I was on my honeymoon I was thinking about what I wanted my first series back to be about. I had a few ideas, but the most simple one, which I love, won. Soups.

I love soups that are healthy, nutrient-dense, and cozy. Literally what everyone is searching for in the winter. I love making my people feel healthy and happy. Soup it is. I am posting the video recipe on my IG. If learning or watching videos is your thing, I would love to see you there.

Guys, I’m starting recipes in YouTube soon. AH. So excited for this journey, to cook with you in a step by step way. AH. Here’s the link to my YT so if you want to follow along you can! 🙂

Pinterest is the easiest and best way to save your favorite of these recipes! Don’t forget to follow along there so you never miss a recipe or update!!

Pumpkin Soup Inspo

Honestly, I love pumpkin, like, so much. How is it possible I hadn’t made pumpkin soup before this? I don’t have a good answer for you. I decided I wanted to do a soup series on healthy, nutrient dense soups and poof. Pumpkin soup was the first in my head. I had to do it.

Did you know this was also my first time roasting a pumpkin? I had looked up a couple hundred recipes to get inspired and created this recipe. It is simple. The flavor is full and pure. Not overwhelmed with too many spices. But a gentle flavor or thyme comes through beautiful.

I am thankful it came out amazing the first time, that hardly happens.
I’m excited to start this series and show you all the healthy soups I have for you this winter.

What You Will Need For this recipe:

• Immersion Blender or High-Speed Blender – I used a Cuisinart one for the immersion blender, and I am currently using this Ninja one for my high-speed blender.
• Quality Extra Virgin Olive Oil <- 15% off link – Honestly, in the kitchen, it’s just a must. A lot of cheaper olive oils you find in stores can be cut with other oils, so if you have the ability and capital, it should be at the top of your list of things to not skimp on!
• Pot for the Soup – As you know, I use my Le Creuset, but I know Lodge is a great brand and cheaper.
• Wooden Spoons – Wooden spoons are super important to have in the kitchen for various recipes.

Health Benefits of Pumpkin

• It is high in vitamins A, C, and E, as well as potassium and magnesium.
• The potassium content supports heart health by helping to regulate blood pressure.
• Pumpkin is low in calories, making it a great addition to a healthy diet.
• It contains a good amount of fiber, which aids digestion.
• The antioxidants in pumpkin can help combat oxidative stress and could lower the risk of chronic diseases.
• It has high levels of beta-carotene (which converts to vitamin A), which supports good vision and eye health.
• Strengthen the immune system.

The Recipe

Ingredients:

• Medium/Smallish Pumpkin – Not too big but not too small.
• Honey Nut Squash
• 2-4 Tbsp Extra Virgin Olive Oil
• 2 Tbsp of Butter – You could do without the butter and use more olive oil to make the recipe vegan.
• 1 Large Yellow Onion
• 1 Fennel Bulb
• 4 Cloves of Garlic – Minced
• 7 Sprigs of Thyme – de-sprigged
• 1/2-1 Tbsp Salt – It depends on the broth.
• 4-6 Cups of Vegetable Broth – I used 5 Cups; it depends on how thick you want it! You can always make it thinner by adding more broth. Also, I used homemade broth that does not contain salt. That’s why I had to add more salt. You may not need to add any at all.
• 1/2 cup of coconut milk in a can is full of fat.
• Fresh Ground Pepper

Method:

1. Start by Preheating your oven to 425F (218C).
2. Take your pumpkin and squash, wash them, and cut them in half long ways. As pictured above.
3. Take a spoon (or preferred seeding method) and scoop all the seeds out.

4. Once the pumpkin and squash are seeded, drizzle olive oil, salt and pepper. Place them face down in your baking dish. Bake for 45 minutes.

5. Now, you will take your onion and fennel and give them a good chop.

6. Add olive oil and butter to your soup pot and heat it up.
7. Now take the chopped onion and fennel, add it to the pot, and sauté until it browns, about 3-5 minutes.

8. When the onion and fennel finally brown, add the garlic and thyme to be sauteed.
9. Sauté the garlic and time for about 3 minutes, until the garlic and thyme become fragrant. (You may need to add a little more olive oil at this step).

10. While that is cooking, it’s time to take the pumpkin and squash out of the oven. You will know they are ready by pushing on the skin. It should be really soft.
11. Let the pumpkin and squash cool and bit, then peel them and place the meat in the soup pot. – As pictured above.
12. Take your wooden spoon, mash it up, and mix it well with the onions, fennel, garlic, and thyme.

13. Now, you are going to add your broth. I would start with 4 and go from there. Like I said, I did 5 cups. But even 6-7 cups would be fine, just less creamy.
14. Bring it to a boil on the stove. Once it boils, turn off the burner.

15. Add your 1/2 Cup of coconut milk, salt and pepper.
16. Now take your immersion blender and blend it well, until it’s very smooth. No chunks.

17. It is time for the taste test. You may need to add more salt or pepper. I loved the clear taste of pumpkin and squash that just melted with time. I used salt and pepper just to enhance the flavor of the vegetables. I didn’t feel the need to add more spices.
18. Spices you could add in half-teaspoon increments till there’s a sweet spot – Cumin, Nutmeg, Garlic Powder, Turmeric, Onion Powder, Graham Marsala, Coriander. I would not add all these at once; choose a few and see. Or keep it simple like me. 🙂
19. Serve with fresh Sourdough Bread and butter. Enjoy this roasted pumpkin soup with friends and family.

Other Recipes You Will Love:

My Leek and Ginger Soup – I created this soup last year, and it was a banger then, and it’s a banger now.
Sardinia Herb Soup – My favorite Blue Zone recipe and loved by so many.
Minestrone Soup From Sardinia – Another 10/10 recipe and perfect for the winter.
Chicken Meatball Curry – The best homemade meatballs and amazing curry.
Ikarian Black Eyed Pea Stew – This Greek soup will leave you coming back for more.

Questions/comments?

I love hearing from each and every one of you, so please feel free to comment below on how this worked out for you if you have a question or if you just want to say hi!
Thank you so much for being here!
I appreciate you all and your support!