Roast Pumpkin and Onion Soup
Warm up your kitchen with the rich, comforting flavors of Roast Pumpkin and Onion Soup—a hearty dish that’s perfect for cozy nights or entertaining guests. This recipe highlights the natural sweetness of roasted pumpkin and caramelized onions, complemented by aromatic garlic, a subtle hint of cinnamon and nutmeg, and the savory depth of vegetable stock. Roasting the vegetables intensifies their flavors, while blending creates a velvety-smooth texture. Optional additions like heavy cream add luxurious richness, and garnishes of crunchy pumpkin seeds and fresh thyme elevate the presentation beautifully. Ready in just over an hour, this seasonal soup is an irresistible way to embrace autumn’s favorite flavors while showcasing both wholesome ingredients and gourmet flair.
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Recipe Information
Ingredients
- 1 kg Pumpkin
- 2 large Yellow onions
- 4 pieces Garlic cloves
- 3 tablespoons Olive oil
- 1 liter Vegetable stock
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.25 cup Heavy cream (optional)
- 2 tablespoons Pumpkin seeds (optional, for garnish)
- 2 sprigs Fresh thyme (optional, for garnish)
Instructions
Preheat your oven to 200°C (390°F).
Cut the pumpkin into large chunks, removing seeds and stringy bits, but leaving the skin on.
Peel the onions and cut them into quarters. Place the pumpkin chunks, onion quarters, and whole garlic cloves on a large baking tray.
Drizzle the vegetables with 2 tablespoons of olive oil and sprinkle with a pinch of salt and pepper. Toss to coat evenly.
Roast the vegetables in the oven for 30-35 minutes, or until the pumpkin is tender and the edges of the onions are caramelized.
Remove the tray from the oven and let the vegetables cool for a few minutes. Scoop the pumpkin flesh out of the skin and discard the skin.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the roasted vegetables to the pot along with the cinnamon, nutmeg, salt, and black pepper.
Pour in the vegetable stock and bring the mixture to a gentle boil. Reduce heat and let it simmer for 10 minutes to allow the flavors to meld.
Use an immersion blender to purée the soup until smooth. Alternatively, blend it in batches using a countertop blender, removing the center cap of the blender lid and covering with a kitchen towel to allow steam to escape.
If desired, stir in the heavy cream for added richness and cook for an additional 2 minutes.
Taste and adjust seasoning with more salt or pepper, if needed.
Ladle the soup into bowls and garnish with pumpkin seeds and fresh thyme, if using. Serve warm.
Nutrition Facts
Calories |
1463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 4772 mg | 207% | |
| Total Carbohydrate | 165.4 g | 60% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 57.4 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 501 mg | 39% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 5856 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
