Roasted Pumpkin Soup Recipe
The pumpkin soup is perfect for Fall and will quickly become your favorite! Roasting the pumpkins adds a rich, caramelized flavor to this cozy soup. The combination of naturally sweet pumpkin puree, warm autumn spices, and savory bacon makes it the ultimate comfort soup.As simple as this soup is, the garnish makes it feel fancy and special. You’ll love the toasted pumpkin seeds and crispy bacon on top.
Ingredients
- 2 small pie pumpkins (2 lbs each), or 1 larger 4lb sugar pumpkin
- olive oil
- 6 oz bacon, chopped
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 1 1/2 tsp fine sea salt, plus more to taste
- 1/2 tsp freshly cracked black pepper, plus more to taste
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 4 cups vegetable broth or chicken stock
- 1/2 cup full-fat coconut milk (unsweetened), or heavy whipping cream
- 2-3 Tbsp real maple syrup
- 1/3 cup pepitas (pumpkin seeds), toasted on a dry skillet until golden brown
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper. Wash, dry, and trim off the stem of the pumpkin. Stand the pumpkin on the flat side and carefully cut it into quarters. Using a spoon, scrape out the seeds and pulp. Keep the seeds to make Roasted Pumpkin Seeds. Place pumpkin halves on a baking sheet cut-side down and Bake at 350F in the center of your oven for 35-40 minutes, or until easily pierced with a fork. Peel and discard the skin.
- Place a large 5 1/2 Qt Dutch oven or heavy-bottomed pot over medium heat. Add chopped bacon and sauté until crispy and browned and fat is released, stirring occasionally, 5-6 minutes. Spoon out the bacon and transfer to a dish to use for garnish. Keep 3 Tbsp of bacon grease in the pot.
- Add onion and sauté until softened, about 6-7 minutes. Add garlic, salt, pepper, cinnamon, nutmeg, and allspice, and sauté another 30-60 seconds until fragrant.
- Add pumpkin flesh and the broth and bring everything to a boil. Reduce heat to a simmer, partially cover, and continue cooking for 15 minutes.
- Blend the soup until creamy and smooth using an immersion blender or in batches in a high-powered blender.
- Add the cream or coconut milk and return to a boil. Add maple syrup to taste, along with more salt and pepper to taste. Ladle into bowls and garnish with bacon and pepitas.
Notes
- Pumpkin Substitute: You can substitute the roasted pumpkin with 2 (15oz each) cans of pumpkin puree or homemade pumpkin puree.
- Made Ahead - Let soup cool completely, then store in an airtight container in the fridge for 3-5 days or 3 months in the freezer.
- To Reheat - Thaw in the fridge and then reheat in the microwave or stove until heated through. To thin the soup, add a bit of water.
Nutrition Facts
Roasted Pumpkin Soup Recipe
Amount per Serving
Calories
274
% Daily Value*
Fat
14
g
22
%
Saturated Fat
6
g
38
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
21
mg
7
%
Sodium
1270
mg
55
%
Potassium
1354
mg
39
%
Carbohydrates
30
g
10
%
Fiber
2
g
8
%
Sugar
14
g
16
%
Protein
12
g
24
%
Vitamin A
29205
IU
584
%
Vitamin C
32
mg
39
%
Calcium
91
mg
9
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
