Roasted Pumpkin Soup with Toasted Seeds
Pumpkin roasted until its edges caramelize, then blended with sweated onion, garlic, and stock into a velvety autumn soup. A swirl of cream and a handful of toasted seeds give every spoonful contrast, and the whole pot reheats perfectly all week.
- Course
- Soup
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 50 min
- Total Time
- 1 hr 10 min
Recipe Card
Roasted Pumpkin Soup with Toasted Seeds
★ 4.8 · By Marguerite Hale
- Course
- Soup
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 50 min
- Total Time
- 1 hr 10 min
Ingredients
- 3 lbs pumpkin or kabocha squash, peeled and cubed
- 3 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic
- 1 tsp ground coriander
- 5 cups vegetable stock
- 1/2 cup heavy cream
- 1/2 cup pumpkin seeds
- Sea salt and black pepper
Instructions
- 1
Toss the pumpkin with olive oil, salt, and pepper and roast at 425°F for about 35 minutes, until the edges are browned and the flesh is completely tender.
- 2
Meanwhile, cook the onion in a large pot over medium heat until soft and translucent, then add the garlic and coriander and cook another minute until fragrant.
- 3
Add the roasted pumpkin and the stock, bring to a simmer, and cook for ten minutes so the flavors come together.
- 4
Blend the soup until entirely smooth, adding a splash more stock if it feels too thick, then stir in the cream and adjust the salt.
- 5
Toast the pumpkin seeds in a dry pan until they pop, and scatter them over each bowl with a final drizzle of olive oil.
Nutrition
Estimated per serving (6 servings per recipe).
Tip: Can I use canned pumpkin instead?
You can, but you lose the roasted edges that give this soup its backbone. If you do, brown the onion harder and add a teaspoon of maple syrup to make up the caramelized sweetness.
Variation Ideas
- Stir in coconut milk and red curry paste instead of cream.
- Add a roasted apple for a sweeter, brighter bowl.
- Top with crisp sage fried in brown butter.
- Blend in a roasted red pepper for color and a little smoke.
How long will this soup last?
Five days refrigerated and 3 months frozen. Freeze it before adding the cream and stir the cream in when you reheat for the smoothest texture.
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