Print

From Scratch Pumpkin Soup Recipe

Print Recipe

★★★★★

4.7 from 143 reviews

This from-scratch pumpkin soup is a creamy, comforting fall favorite made by roasting fresh sugar pumpkin to bring out its natural sweetness, then blending it with sautéed onions, carrots, celery, and vegetable broth. Finished with a touch of nutmeg and a swirl of heavy cream, this soup is perfect for cozy dinners and gatherings.

Ingredients

Scale

Pumpkin

  • 1 (2 to 3 pound) sugar pumpkin, seeded and quartered
  • 1 tablespoon olive oil
  • 1 cup heavy cream

Vegetables & Broth

  • 1 white onion, diced (or yellow onion)
  • 4 medium carrots, sliced
  • 3 celery ribs, sliced
  • 4 cups vegetable broth

Seasoning & Fat

  • 3 tablespoons salted butter
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper

Instructions

  1. Roast pumpkin: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Brush the flesh of the quartered, seeded pumpkin with 1 tablespoon olive oil and place it on the prepared baking sheet. Roast for 35-40 minutes, or until the pumpkin is fork-tender. Let it cool slightly, then peel the skin and set the pumpkin flesh aside.
  2. Sauté onions: While the pumpkin is roasting, melt 3 tablespoons salted butter in a large pot over medium-high heat. Add the diced onion and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
  3. Add vegetables and broth, season and boil: Add the sliced carrots, celery, 4 cups vegetable broth, 1 teaspoon salt, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon black pepper to the pot. Stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the vegetables are tender.
  4. Add roasted pumpkin: While the vegetables are simmering, peel the finished roasted pumpkin (if not peeled already) and add the roasted pumpkin flesh to the pot. Remove the soup from heat.
  5. Puree the soup: Use an immersion blender to puree the soup until smooth, or carefully transfer the soup in batches to a blender, blending each batch until smooth. If using a blender, leave the lid slightly ajar to allow steam to escape safely.
  6. Add cream and season: Stir in 1 cup heavy cream until fully incorporated. Taste and adjust seasoning if necessary.
  7. Serve: Serve the soup hot for a comforting and creamy pumpkin experience.

Notes

  • For a vegan version, substitute the butter with olive oil and use coconut cream or cashew cream instead of heavy cream.
  • Roasting the pumpkin enhances its natural sweetness and flavor, making the soup richer.
  • If you do not have an immersion blender, blend the soup carefully in batches in a regular blender.
  • Adjust salt and nutmeg according to your taste preferences to enhance the flavor.

Keywords: Pumpkin soup, roasted pumpkin soup, creamy pumpkin soup, fall recipes, vegetarian soup, homemade pumpkin soup

Find it online: https://kitchenbyclara.com/from-scratch-pumpkin-soup-recipe/