Pumpkin Spice & Everything Nice: Roasted Pumpkin Soup

Okay, so have you ever just wanted to wrap yourself in a cozy blanket of soup? Like, the ultimate comfort food? Every time fall rolls around, I’m all about that roasted pumpkin life. Seriously, it’s like a warm hug in a bowl!

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, let’s dive into the grocery store chaos. So, first off, you need 2.2 lbs of pumpkin or squash (red kuri squash is the bomb, trust me). Then grab 2 carrots—make sure they’re not the sad, floppy ones, k? 4 shallots, cause who doesn’t love a good onion vibe? Oh, and don’t forget 2 cloves of garlic because we want it to smell heavenly.

Next up, you’ll want some olive oil. Just like, a couple of tablespoons, nothing crazy. Cardamom is optional but adds a nice little twist if you’re feeling fancy. You’ll also need salt, pepper, and 4 cups of vegetable broth to make everything nice and soupy. And of course, squeeze in the juice of ½ lemon for that zesty kick. Finally, don’t skip on the butter (or dairy-free if that’s your jam) and a little dollop of Greek yogurt for serving. Yum!

So Here’s Why I Make This Constantly

Okay, so here’s the deal—this soup is my go-to for cozy nights. I remember the first time I made it; it was like a scene from a movie. Leaves were falling outside (so picturesque, right?), and I had a pumpkin just chillin’ on my kitchen counter. I thought, “Why not?” So I roasted it up, and that aroma?! It filled my whole apartment, and before I knew it, I was spoon-deep in my bowl, feeling all the fall vibes. My roommate walked in and was like, “What’s cooking?!” And then we both just sat on the couch, slurping soup and binge-watching shows. It became our ritual!

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Alright, so listen up! The secret to this soup being next-level is the roasting. Don’t just toss everything in raw! Roast those veggies until they’re caramelized and golden—this will give the soup that deep, rich flavor. Seriously, you want them to get all nice and brown. It’s like magic!

Don’t Mess This Up (My Top Tips)

1. Don’t skip the browning—I made that mistake once and it was just… sad.
2. Watch the garlic—if it burns, it’ll taste bitter, and nobody wants that.
3. Taste as you go—everyone’s palate is different, so don’t just follow the recipe blindly!
4. Blend it well—you want it creamy, not chunky unless you’re into that sort of thing.

How to Keep Them From Disappearing (Or, How to Store Them)

So, if you somehow have leftovers (which is a miracle), you can keep it in the fridge for up to 4 days. Just pop it in an airtight container and you’re good! But honestly, I’ve never had leftover soup… it just vanishes. Like, poof! Gone.

If You Liked This, You’ll Probably Like These Too

Okay, if this soup is up your alley, you might dig my Creamy Tomato Basil Soup (so good with grilled cheese, duh) or try my Butternut Squash Risotto! Both are fall classics that’ll make you feel like a kitchen wizard.

So, what’s your favorite fall recipe? I wanna know! Let’s swap cooking stories and keep the cozy vibes going! 🍂🧡

Roasted Pumpkin Soup

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Indulge in the comforting flavors of fall with this creamy Roasted Pumpkin Soup. Packed with nutritious ingredients, this delightful recipe combines the sweetness of roasted pumpkin with aromatic spices for a warming bowl of goodness. Perfect as a cozy dinner starter or a light meal, it’s low in calories and rich in vitamins, making it an ideal choice for health-conscious food lovers.

Author: XXXXX
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: Serves 4
Category: Soup
Method: Roasting
Cuisine: Vegetarian

Ingredients

Scale

2.2 lb red kuri squash (or pumpkin)
2 medium carrots
4 shallots
2 cloves garlic
2 tbsp olive oil
1 tsp cardamom (optional)
½ tsp salt
½ tsp black pepper
4 cups vegetable broth
Juice of ½ lemon
2 tbsp butter (or dairy-free butter)
Greek yogurt (or dairy-free yogurt) for garnish

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Instructions

Preheat oven to 400°F (200°C).
Wash the pumpkin, cut it in half, scoop out seeds, and chop into large pieces. Chop carrots and shallots into large pieces and leave garlic cloves whole.
Toss all vegetables with olive oil, cardamom, salt, and pepper on a baking sheet. Spread evenly.
Roast for 30 minutes until tender.
Transfer roasted vegetables to a pot, add vegetable broth, and bring to a boil. Reduce heat and simmer for 10 minutes.
Blend soup until smooth using an immersion blender or stand mixer; add water for desired consistency.
Season with lemon juice, salt, and pepper before serving warm with optional brown butter drizzle and yogurt.