Roasted Pumpkin Soup
Silky, deeply caramelized pumpkin soup with garlic, sage, and a swirl of cream. autumn weeknight comfort that tastes like it took hours.
- Total time:
- 55 min
- Servings:
- 4
- Per serving:
- 260 kcal
- Cost per serving:
- $1.80
- Difficulty:
- easy
Step-by-step
Heat oven to 425°F.
Toss pumpkin, onion, garlic with oil, half the sage, salt, pepper on a sheet pan.
Roast 30 minutes until deeply caramelized and tender.
30 min timer
Transfer to a pot. Add broth, maple syrup, nutmeg. Simmer 5 minutes.
Blend until silky smooth. Return to pot. Stir in cream. Adjust seasoning.
Fry remaining sage leaves in 1 tsp oil 30 seconds. Use as garnish.
Cook's tip
Caramelization is everything. roasting at high heat develops sweetness you can't get by boiling.
Storage
Refrigerate 5 days.
Freezer: Freezes 3 months. Add cream only when reheating.
Nutrition per serving
- Calories
- 260
- Protein
- 4g
- Carbs
- 32g
- Fat
- 14g
- Fiber
- 6g
- Sugar
- 14g
- Sat Fat
- 5g
- Sodium
- 620mg
Estimates based on USDA FoodData Central. See our nutrition disclaimer.
Frequently asked questions
Dairy-free?
Sub heavy cream with full-fat coconut milk. Excellent result.
Can I use canned pumpkin?
Yes but you lose the roasted caramelization. Add 1 tsp smoked paprika for depth.
Reviews
Aisha K.
2 weeks ago
Loved it but added an extra scotch bonnet — we like it spicy. Recipe scales well, made a double batch.
✓ Would make again
Tola O.
3 days ago
Made this for Sunday lunch — the smoky bottom turned out perfect. Family demolished the pot in twenty minutes.
✓ Would make again
Marcus B.
1 week ago
First time cooking this and the timing notes saved me. Did not lift the lid once. The crust at the bottom was the best part.
✓ Would make again
Reviews shown are illustrative pre-launch. Real user reviews appear here as the community grows.
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