Pin it I was standing in the kitchen one October afternoon, staring at a pumpkin I'd bought on impulse at the farmers market, wondering what on earth I was going to do with it. I'd never roasted one before, only carved them. But the smell that filled the house as it caramelized in the oven—sweet, earthy, almost nutty—convinced me I'd been missing out. That soup became my go-to whenever the air turned crisp.
The first time I made this for friends, I panicked because I forgot to buy cream. I used coconut milk instead, and everyone raved about the subtle tropical note it added. Now I keep both options around, depending on my mood. There's something about serving soup in mismatched bowls on a cold night that makes people linger at the table longer than they planned.
Ingredients
- Pumpkin: Choose a sugar pumpkin or butternut squash if you can't find one, they roast up sweeter and less watery than the big carving types.
- Onion: Yellow or white both work, the roasting mellows any sharpness and brings out a gentle sweetness that balances the spice.
- Garlic: Roasting whole cloves turns them buttery and mild, no harsh bite at all.
- Carrot: Adds natural sweetness and a hint of color, plus it helps the soup feel more rounded.
- Olive oil: Use a good one for roasting, it helps everything caramelize evenly and adds richness.
- Cumin: Earthy and warm, it anchors the other spices without overpowering the pumpkin.
- Nutmeg: Just a pinch brings out the natural sweetness, but go easy or it can taste soapy.
- Black pepper: Freshly ground makes a difference, it adds a gentle heat that creeps up on you.
- Salt: Season generously before roasting, it draws out moisture and concentrates flavor.
- Vegetable stock: Homemade is lovely, but a good quality store bought works perfectly fine here.
- Heavy cream: This is what makes the soup velvety and luxurious, though coconut cream is a worthy stand in.
- Pumpkin seeds: Toasting them fresh is worth the extra two minutes, they turn nutty and addictive.
Instructions
- Roast the vegetables:
- Preheat your oven to 200°C and toss the pumpkin, onion, garlic, and carrot with olive oil and spices until everything is lightly coated. Spread them in a single layer on a baking sheet and roast for 30 minutes, stirring halfway so the edges get golden and caramelized.
- Toast the seeds:
- While the vegetables roast, heat a small skillet with a teaspoon of olive oil over medium heat. Add the pumpkin seeds and a pinch of sea salt, stirring constantly until they puff up and turn golden, about 3 to 4 minutes.
- Simmer the soup base:
- Transfer the roasted vegetables into a large pot and pour in the vegetable stock. Bring it to a gentle simmer and let it bubble away for 10 minutes so the flavors can marry together.
- Blend until smooth:
- Use an immersion blender right in the pot, or carefully transfer everything to a countertop blender in batches, and puree until the soup is completely silky. Be patient, a few extra pulses make all the difference.
- Finish with cream:
- Stir in the heavy cream and warm the soup gently for another 2 to 3 minutes. Taste and adjust the salt or pepper if needed, then ladle into bowls and scatter those toasted seeds on top.
Pin it I remember ladling this into a thermos and taking it to a bonfire one chilly November evening. Someone said it tasted like autumn in a cup, and I've never forgotten that. It's the kind of dish that makes people feel cared for without you having to say much at all.
How to Store and Reheat
This soup keeps beautifully in the fridge for up to four days in an airtight container. When reheating, do it gently on the stovetop over low heat, stirring occasionally so the cream doesn't split. If it's thickened up too much, just add a little stock or water to loosen it back up.
Flavor Variations to Try
I've stirred in a spoonful of miso paste before adding the cream for an umami depth that surprised everyone. A pinch of smoked paprika or chili flakes can add warmth if you like a little heat. Sometimes I'll drizzle a swirl of maple syrup on top just before serving, it plays beautifully with the nutmeg.
Serving Suggestions
This pairs wonderfully with a thick slice of crusty sourdough or a simple arugula salad dressed with lemon. I've also served it in small mugs as a starter before a heavier main course, and it always disappears fast.
- Top with a dollop of sour cream or Greek yogurt for extra tang.
- Crumble some crispy bacon or pancetta over the top if you're not keeping it vegetarian.
- A drizzle of good olive oil and a few fresh thyme leaves make it look restaurant worthy.
Pin it There's something deeply satisfying about turning a humble pumpkin into something this comforting and beautiful. I hope this becomes a recipe you reach for again and again when the weather turns cold.
Recipe FAQs
- → How do you roast the pumpkin for best results?
Cut pumpkin into uniform cubes, toss with olive oil and spices, then roast at 200°C for about 30 minutes until tender and golden.
- → Can I use coconut cream instead of heavy cream?
Yes, coconut cream can replace heavy cream for a dairy-free and vegan-friendly alternative, adding a subtle coconut flavor.
- → How are the pumpkin seeds toasted?
Heat a small skillet with olive oil over medium heat, add seeds and a pinch of salt, stirring frequently until golden and fragrant, about 3–4 minutes.
- → What spices complement the pumpkin in this soup?
Ground cumin, nutmeg, black pepper, and salt enhance the natural sweetness and depth of the roasted pumpkin.
- → Can this soup be prepared ahead of time?
Yes, it keeps well refrigerated for up to 3 days and can be gently reheated before serving. Add toasted seeds just before serving to maintain crunch.