Go Back

Roasted Pumpkin Soup with Cinnamon

This roasted pumpkin soup features tender pumpkin flesh that has been slow-roasted until caramelized and smoky, blended into a smooth, velvety texture. Infused with warming cinnamon, the soup showcases a rich, autumnal flavor profile and a vibrant orange color. It is served as a comforting, hearty starter or main course for chilly evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium pumpkin peeled, seeded, and cut into chunks
  • 2 tablespoons olive oil
  • 1 teaspoon cinnamon ground
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • Salt and pepper to taste

Equipment

  • Baking sheet
  • Blender or Immersion Blender
  • Chef's knife
  • Cutting board
  • Large pot

Method
 

  1. Preheat your oven to 400°F (200°C). Spread pumpkin chunks on a baking sheet, drizzle with olive oil, and sprinkle with cinnamon. Roast for about 40 minutes until the pumpkin is tender and caramelized at the edges.
  2. While the pumpkin roasts, chop the onion and mince the garlic. In a large pot, heat a tablespoon of olive oil over medium heat, then add the onion and cook until translucent and fragrant, about 5 minutes.
  3. Add the minced garlic to the pot and cook for another minute until it becomes aromatic, being careful not to burn it.
  4. Once the pumpkin is roasted and cooled slightly, transfer the pieces to the pot. Pour in the vegetable broth and bring to a gentle simmer.
  5. Use an immersion blender or transfer the mixture to a blender, then blend until smooth and creamy. Return the soup to a gentle simmer.
  6. Taste the soup and season with salt and pepper as needed. Serve hot, garnished with a sprinkle of cinnamon or a drizzle of cream if desired.

Notes

For a richer flavor, add a splash of cream or a swirl of Greek yogurt before serving.