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–+ servings
Roasted Pumpkin Garlic Soup

Irresistibly Creamy Roasted Pumpkin Garlic Soup You'll Love

A comforting Roasted Pumpkin Garlic Soup with a rich, creamy texture perfect for autumn evenings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Appetizer
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Pumpkin and Garlic
  • 1 medium sugar pumpkin or kabocha for creamy flesh
  • 2 bulbs garlic whole bulbs
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon salt
For the Soup Base
  • 1 medium onion chopped
  • 4 cups vegetable or chicken broth low-sodium
  • 1 cup heavy cream or coconut milk for creaminess
  • 1/2 teaspoon ground black pepper
Optional Garnishes
  • 1/4 cup toasted pumpkin seeds
  • 2 tablespoons fresh herbs (sage or thyme)

Equipment

  • Oven
  • Large pot
  • immersion blender
  • baking sheet

Method
 

Main Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Slice the pumpkin into wedges, scoop out seeds, and toss with olive oil, salt, and pepper.
  3. Arrange pumpkin wedges and garlic on a baking sheet and roast for 35–40 minutes.
  4. Heat olive oil in a large pot, add chopped onion, and cook until translucent.
  5. Scoop the roasted pumpkin flesh and garlic into the pot, pour in broth, and purée until smooth.
  6. Bring the soup to a gentle simmer over low heat for 5 minutes.
  7. Stir in heavy cream or coconut milk and season with black pepper.
  8. Ladle into bowls and sprinkle with toasted pumpkin seeds and fresh herbs.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 30gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 7500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Optional: Drizzle extra cream swirl on top for a pretty finish.

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