Secrets to a Soul-Warming Fall Pumpkin Soup with a Twist

As the leaves start turning shades of amber and gold, I find myself craving something both comforting and unexpectedly fresh. This roasted pumpkin soup isn’t just any fall dish; it’s a sensory journey that brings out the sweet, smoky aroma of oven-roasted pumpkins paired with subtle hints of sage and allspice. The simplicity of this recipe allows the natural flavors of pumpkin to shine through, making each spoonful a nostalgic yet invigorating experience.

Creating this soup in the midst of fall chaos feels like a small act of self-care. It’s perfect for those busy weekends when you want warmth and flavor without hours spent slaving over complex recipes. Plus, the vibrant orange hue and velvety texture make it a stunning centerpiece on any table, even when you’re short on time or ingredients.

Roasted Pumpkin Soup

This roasted pumpkin soup is prepared by oven-roasting pumpkin halves until tender and lightly caramelized, then blending the softened flesh with aromatic herbs and spices for a smooth, velvety texture. The final dish features a vibrant orange hue and a rich, smoky-sweet flavor profile, with a creamy consistency that is perfect for warming up on cool days.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: Fall

Calories: 220

Ingredients Equipment Method

Ingredients

  

• 1 medium pumpkin halved and seeded
• 2 tablespoons olive oil for roasting
• 1 small onion chopped
• 2 cloves garlic minced
• 1 teaspoon fresh sage chopped
• 1/2 teaspoon allspice ground
• 4 cups vegetable broth
• 1 cup cream optional, for creaminess
• to taste salt and pepper

Equipment

• Baking sheet
• Blender

Method

 

1. Preheat your oven to 400°F (200°C). Place the pumpkin halves cut side up on a baking sheet and brush with olive oil. Roast until the flesh is soft and caramelized, about 40 minutes.
2. Allow the roasted pumpkin to cool slightly, then scoop out the flesh into a large pot. Set aside.
3. Into a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 5 minutes.
4. Add the minced garlic, chopped sage, and ground allspice, cooking for another minute until fragrant.
5. Pour in the vegetable broth and bring the mixture to a gentle simmer.
6. Add the scooped pumpkin flesh to the simmering broth, stirring to combine. Let it cook together for about 10 minutes to meld flavors.
7. Use an immersion blender or transfer the mixture to a blender, then blend until smooth and creamy, achieving a velvety texture.
8. Return the blended soup to the heat, stir in the cream if using, and season with salt and pepper to taste. Warm through for a few minutes.
9. Serve the hot pumpkin soup garnished with fresh sage or a swirl of cream, enjoying its rich color and smooth consistency.

As seasons shift and pumpkin patches become more abundant, this dish becomes a must-make. Its warm, inviting aroma fills the kitchen and makes even the dullest days a little brighter. Sometimes, the simplest ingredients turn into the most memorable meals.

Emily Carter

Hi, I’m Emily Carter, the creator and recipe developer behind Salt Strategist. I’m so happy you’re here. This blog is where my love for flavor, creativity, and thoughtful cooking comes together in one beautiful, ever evolving space.