Roasted Pumpkin Cider Soup
Warm up your autumn evenings with a comforting bowl of Roasted Pumpkin Cider Soup, a velvety blend of seasonal flavors that’s as nourishing as it is irresistible. This recipe pairs the natural sweetness of roasted sugar pumpkin with the crisp tartness of apple cider for a harmonious balance, while a hint of cinnamon and nutmeg adds cozy, aromatic warmth. Creamy, rich, and perfectly spiced, this soup is made even more indulgent with the addition of heavy cream and a sautéed garlic-onion base. Top it with crunchy toasted pumpkin seeds and a sprig of fresh thyme for an elegant garnish, and you've got a dish that's perfect for dinner parties or a quiet night by the fire. Quick to prepare, with just 20 minutes of prep and 50 minutes total cook time, this fall-inspired creation serves four and is sure to be a seasonal favorite.
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Recipe Information
Ingredients
- 2 pounds pumpkin (sugar or pie variety)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 medium yellow onion (diced)
- 2 pieces garlic cloves (minced)
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 2 cups apple cider
- 3 cups vegetable broth
- 0.5 cup heavy cream
- 0.25 cup pumpkin seeds (optional, for garnish)
- 1 teaspoon fresh thyme (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Cut the pumpkin in half, scoop out the seeds, and place the halves cut-side up on a baking sheet lined with parchment paper.
Brush the pumpkin flesh with 1 tablespoon of olive oil, and sprinkle with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Roast the pumpkin in the preheated oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork. Let it cool slightly, then scoop the flesh into a bowl and set aside.
In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of unsalted butter over medium heat.
Add the diced onion and sauté for 5-7 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic, cinnamon, and nutmeg, cooking for 1 minute until fragrant.
Add the roasted pumpkin flesh, apple cider, and vegetable broth to the pot. Stir to combine and bring the mixture to a simmer.
Let the soup simmer gently for 15 minutes to allow the flavors to meld together.
Using an immersion blender (or working in batches with a countertop blender), puree the soup until smooth and creamy.
Stir in the heavy cream and adjust seasoning with additional salt and pepper to taste.
If desired, toast the pumpkin seeds in a dry skillet over medium heat for 2-3 minutes, shaking the pan occasionally, until lightly browned.
Ladle the soup into bowls and garnish with toasted pumpkin seeds and fresh thyme, if using. Serve warm and enjoy!
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 926 mg | 40% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 21.0 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1095 mg | 23% | |
*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.
