Author: Susanne at dishwithme.com
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If the flavor of fall could fill a bowl, it just might taste like this Easy Creamy Roasted Pumpkin Soup.
It’s kind of hard to describe exactly what it tastes like. It’s very smooth and creamy, which I love, but, also, earthy and savory with a hint of sweetness. Those flavors combined with the cinnamon and nutmeg really make it taste like fall.
Since I had never roasted a pumpkin before, I roasted a large regular Jack O Lantern, like the ones carved for Halloween. Later, I read that a certain type of pumpkin should be used, like a sugar pie pumpkin. I beg to differ, my roasted Jack O Lantern was absolutely delicious! I used it for soup and a pumpkin roll and both turned out terrific.
HELPFUL HINTS FOR EASY CREAMY ROASTED PUMPKIN SOUP
Cook time mentioned in the recipe includes the time for roasting the pumpkin.
For roasting, the process is simple and straight forward. Simply cut the top off the pumpkin, then cut the pumpkin in half. Scoop out the seeds and the “guts”. Save the seeds for roasting. Place the pumpkin halves on a baking sheet, cut side down. Bake at 445°F for 50-60 minutes. Let the pumpkin halves cool then remove the skin. Puree in a processor, like the one I have: https://amzn.to/3CqlUpv.
After processing into a puree, I used 4 cups for this soup and then measured out specific amounts and placed the puree into zippered freezer bags then flatten them out and place them into the freezer for future use.
For freezer bags, I measured the bags for this recipe and my pumpkin roll recipe. I use 4 cups for this recipe, so I froze 2 cups puree in two separate bags in case I want to fix half a batch. For my pumpkin roll, I use 2/3 cup. I froze 3 bags with 2/3 cup. I got a lot of meals out of one pumpkin! And it was so easy!
And, don’t throw away the seeds. Instead make my Roasted Pumpkin Seeds.
EASY CREAMY ROASTED PUMPKIN SOUP
- 1 Ninja Food Processor
- 1 Jack O Lantern style pumpkin or your choice of pumpkin, roasted and pureed
- 2 Tablespoons EVOO
- 2 Tablespoons coconut oil
- 1 large yellow onion diced
- 1 teaspoon Kosher salt I use Diamond Crystal
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon chicken broth base powder Orrington Farms
- 25 grinds freshly ground black pepper
- 4 large garlic cloves grated with a microplane
- 4 cups pumpkin puree
- 32 ounces chicken broth
- 1 can coconut milk full fat
- 1/2 cup sour cream
- 1/2 cup heavy whipping cream
- Roast, cool and process your pumpkin of choice. Remove the top of the pumpkin, cut in half, place cut side down on a baking tray, roast for 50 to 60 minutes at 400°F. It is done when a fork easily pierces the meat of the pumpkin. Cool. Puree.
- Heat the EVOO and coconut oil in a large pot on medium-high heat.
- Add the diced onions and spices and cook until translucent, about 5 minutes, stirring often.
- When onions are finished cooking, add the garlic and cook for one additional minute, stirring constantly.
- Add the remaining ingredients and bring to a boil.
- As soon as the mixture comes to a boil, reduce heat to medium-low, cover with a lid and simmer for 25 minutes.
- Let the mixture cool just a bit and then puree in a processor.
- Eat and enjoy.