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Bowl of smooth roasted pumpkin soup with pumpkin seeds, black pepper, thyme, and nutmeg

Roasted Pumpkin Soup with Garlic, Thyme and Nutmeg

This roasted pumpkin soup is smooth, creamy, and warmly seasoned with garlic, thyme, and nutmeg. It is an easy, comforting choice for a cozy meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Roasted Pumpkin
  • 2 pounds pumpkin, peeled and cubed
  • 2 tablespoons olive oil
  • 0.5 teaspoons kosher salt (plus more to taste)
  • 0.5 teaspoons black pepper
  • 0.25 teaspoons ground nutmeg
Soup
  • 1 cup yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 0.5 cups heavy cream (use coconut milk for dairy-free)
  • 1 tablespoon unsalted butter (optional, for extra richness)
  • 1 teaspoon fresh thyme leaves, chopped
Serving
  • 0.25 cups toasted pumpkin seeds (optional, for serving)

Method
 

Roasting
  1. Set the oven to 400°F / 200°C.
  2. Place the cubed pumpkin in a large bowl and coat it with the olive oil, kosher salt, black pepper, and ground nutmeg.
  3. Arrange the seasoned pumpkin on a baking sheet and roast for 20-25 minutes, until tender and lightly caramelized.
Cooking
  1. While the pumpkin roasts, warm a large pot over medium heat and cook the chopped yellow onion for about 5 minutes, until softened.
  2. Add the minced garlic and cook with the onion for 1 minute.
  3. Transfer the roasted pumpkin to the pot with the onion and garlic.
  4. Add the vegetable broth, bring the mixture to a simmer, and cook for about 10 minutes.
Blending
  1. Puree the soup with an immersion blender until smooth, or carefully transfer it to a blender in batches and blend until smooth.
Finishing
  1. Mix in the heavy cream or coconut milk, then add the optional unsalted butter and chopped fresh thyme. Adjust the seasoning to taste.
Serving
  1. Serve the soup hot and finish with toasted pumpkin seeds if desired.

Notes

For a dairy-free version, use coconut milk and omit the butter.