Creamy Pumpkin Soup Recipe
Rich and velvety pumpkin soup made by roasting seasoned pumpkin, carrots, and garlic first to unlock a deep, sweet, and nutty flavor that makes this soup truly special. Afterwards, the soup comes together in just a few minutes on the stovetop. For a luxurious creamy finish, stir in heavy cream and sharp cheddar cheese. It's an incredibly flavorful soup ready in less than an hour.
Servings: 4
Calories: 435kcal
Ingredients
- 2-2.5 lb cooking pumpkin aka pie pumpkin
- 6-8 oz carrots 2 medium
- 2 tbsp avocado or olive oil
- 4-6 garlic cloves don't peel before roasting
- 1.5 tsp salt (like coarse kosher salt or Himalayan salt) more or less to taste
- 1/2 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1/4 tsp cayenne pepper to taste
- 1/2 Vidalia onion
- 2 tbsp unsalted butter
- 2 cups vegetable broth
- 1/2 cup heavy whipping cream
- 4 oz cheddar cheese
Instructions
- Preheat the oven to 425℉.
- Take the stem off the pumpkin and cut it in half, lengthwise. Take the membrane and the seeds out and peel the pumpkin. Chop it into cubes. Place the pumpkin cubes into a mixing bowl.Expert tip: don't discard the seeds, you can roast them as a tasty snack.
- Peel and chop the carrots and add them to the bowl as well. Drizzle the veggies with some oil and add in all the seasoning. Toss to coat evenly.
- Spread seasoned pumpkin and carrots on a large parchment paper covered baking sheet in one even layer. Place unpeeled garlic cloves somewhere on the baking sheet as well.
- Roast the vegetable for about 30 minutes.
- While the vegetables are roasting, prepare remaining ingredients: chop onion, measure liquids, and grate cheddar cheese. (Read a book, prep some bread, have a glass of wine...)
- Once pumpkin is done, take it out and start the soup. Melt butter in a pot and add diced onion. Let it sauté and caramelize and then add in the roasted vegetables. Make sure to peel the garlic cloves before adding them to the soup!
- Stir and pour in the vegetable stock. Make sure there is enough to cover the vegetables completely. Bring to a simmer and cook just a couple of minutes.
- Take off heat. Use either an immersion blender to blend the soup or transfer it into a heat-proof standing blender. Blend until smooth. Expert tip: If using an immersion blender, turn off the heat or take the pot off the heat first! If left on heat, it will bubble and pop and that could end badly!
- Return to a medium-low heat. Stir in heavy whipping cream and grated cheese until the cheese is smooth and melted. Take off heat and serve.
Video
Notes
Pumpkin - make sure to use a correct cooking pumpkin (sometimes called pie pumpkin) and not a carving pumpkin!
Seasoning tip - taste the soup before taking it off heat to make sure there is enough seasoning for you. If needed, add another pinch of salt or cayenne pepper if you wish.
Storing - store leftovers in a refrigerator for 3-4 days, in an air-tight food storage container.
Nutrition
Calories: 435kcal | Carbohydrates: 27g | Protein: 11g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 1573mg | Potassium: 1049mg | Fiber: 3g | Sugar: 12g | Vitamin A: 27806IU | Vitamin C: 26mg | Calcium: 302mg | Iron: 2mg