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Roasted Pumpkin Soup

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 servings
Calories 250
A warm and comforting pumpkin soup made with roasted butternut squash, onions, and garlic, perfect for cozy days.

Ingredients

Vegetables

  • 2 pieces butternut squash, halved lengthwise
  • 2 large onions, halved and peeled
  • 2 bulbs garlic, skins left on, tops trimmed
  • 5 tablespoons extra virgin olive oil
  • 1 teaspoon salt, plus more for seasoning
  • 1 teaspoon freshly cracked black pepper, plus more for seasoning
  • 0.5 cup water
  • 4 cups chicken broth, at room temperature
  • sliced sourdough bread for serving (optional) sourdough bread (for serving)
  • sour cream for garnish (optional) sour cream (for garnish)
  • chopped chives for garnish (optional) chives (for garnish)
  • red pepper flakes for garnish (optional) red pepper flakes (for garnish)

Instructions 

  • Preheat oven to 350°F (180°C). Place pumpkin, onions, and garlic on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 45 minutes.
  • Add water to the tray, cover with foil, and roast for another 45 minutes until vegetables are tender. Cool slightly, then squeeze garlic from skins.
  • Scoop pumpkin flesh into a large pot with onions and garlic. Pour in chicken broth and blend until smooth. Warm through over medium-high heat.
  • Adjust seasoning with salt and pepper. Serve hot with optional garnishes like sour cream, chives, and red pepper flakes.

Notes

For a creamier texture, blend the soup longer or add a splash of cream.
Calories: 250kcal
Cost: $15
Course: Soup
Cuisine: American
Keyword: pumpkin