Introduction

As the leaves turn golden and the air becomes crisp, there’s nothing like a warm and comforting bowl of soup to soothe your soul. Our Creamy Roasted Pumpkin Soup with a Zesty Twist is the perfect recipe to celebrate the flavors of fall. This soup combines the natural sweetness of roasted sugar pumpkin with the warmth of ground cumin and cinnamon, and a zesty twist from fresh orange zest. Topped with crunchy roasted pumpkin seeds and a drizzle of luscious coconut cream, it’s a sensory journey through autumn in every spoonful.

Roasting Perfection: Preparing the Pumpkin

The first step to achieving that deep, rich pumpkin flavor is roasting. Begin by preheating your oven to 400°F. While it warms up, place 2-3 pounds of sugar pumpkin, 2 shallots, pumpkin seeds, and whole garlic cloves on a baking tray. Drizzle them with olive oil and season generously with ground cumin, cinnamon, and chili flakes. Roast for 20 minutes until the pumpkin is tender and exquisitely caramelized. The result? A depth of flavor that is simply irresistible.

Aromatic Base: Sautéed Vegetables

A fragrant and flavorful base is crucial for any soup. In a large pan over medium-high heat, sauté 3 carrots, 3 sticks of celery, and 2 shallots in 2 tablespoons of olive oil. Let the vegetables sizzle until the shallots turn translucent, creating a tantalizing aroma that promises something wonderful is in the making. This step builds a solid foundation for your pumpkin soup.

The Zesty Twist: Orange Juice

To elevate your pumpkin soup to a whole new level, we’ve added a surprising element: orange juice. Squeeze the juice from a fresh orange into the pot. The citrusy aroma and tangy zing of the orange will dance with the earthy pumpkin flavors, creating a delightful contrast that you’ll love.

Finishing Touch: Creamy Delights

To complete your Creamy Roasted Pumpkin Soup, blend the mixture to your preferred consistency. If you crave a bit of texture, keep some of the soup unblended for a chunkier finish. Serve the soup steaming hot, garnished with a drizzle of coconut cream and a generous sprinkle of roasted pumpkin seeds and pepitas. And don’t forget to have a crusty slice of sourdough bread on hand to soak up every drop of this heavenly soup. Embrace the season with a bowl of this delectable pumpkin soup, and let its warmth and flavors envelop you in the spirit of autumn.

Creamy Roasted Pumpkin Soup with a Zesty Twist

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Recipe by Zach Wood Course: RecipeCuisine: American

Servings

8

servings

Prep time

20

minutes

Cooking time

1

hour 

10

minutes

Ingredients

• 3-4 Lb 3-4 Sugar Pumpkin

• 4 4 Shallots (2 for roasting 2 for sautee)

• 5 5 Garlic Cloves

• 2 TBSP 2 Olive Oil

• 1 TBSP 1 Cumin

• 2 tsp 2 Cinnamon

• 2 tsp 2 Chili flakes

• 3 3 Carrots

• 3 3 Celery Sticks

• 1 1 Onion

• 3 Cups 3 Vegetable Stock

• 1 1 Orange (Juiced)

• Salt and Pepper to taste

• Toppings

• Coconut Cream

• Crispy Onions

• Roasted Pumpkin Seeds

• Sourdough or any crusty bread

Directions

• Preheat oven to 400 F
• Cut pumpkin in half and scoop out seeds and guts, save the seeds!
• Put pumpkin halves, 2 chopped shallots and 5 garlic cloves on a baking tray and brush them with oil
• Spread cumin, chili flakes, cinnamon and a little salt and pepper onto pumpkin and vegetables
• Roast pumpkin for an hour and pull out vegetables and pumpkin seeds in half an hour
• Cut carrots, celery, shallots, and onion and prepare a big pot with 2 TBSP olive oil heated on medium high heat
• Saute vegetables until onions are translucent and then add in the roasted pumpkin and other veggies with a handful of pumpkin seeds and a squeeze of orange juice
• Mix and cook for 10 minutes
• Add soup to a blender and blend until smooth
• Top with coconut cream, roasted pumpkin seeds, and crispy onions, plus bread if you have it!

Recipe Video

Notes

• Sugar pumpkins are very fun and thematic for the season, but you could use butternut squash, kabocha or all sorts of other pumpkin related goods to achieve a similar result.