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Roasted Pumpkin Soup with Charred Wedges

A velvety, savory roasted pumpkin and squash soup topped with caramelized charred wedges and fresh thyme.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Appetizer, Soup
Cuisine: American, Autumn
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Roasted Vegetables
  • 3 lbs pumpkin or butternut squash peeled and seeded
  • 1 yellow onion quartered
  • 4 cloves garlic whole
  • 3 tbsp olive oil
Soup Base
  • 4 cups vegetable broth
  • 0.5 cup heavy cream or coconut milk
  • 0.5 tsp nutmeg ground
  • 0.5 tsp smoked paprika
Garnish
  • 1 bunch fresh thyme
  • 1 tsp black peppercorns cracked

Equipment

  • Baking sheet
  • Blender or Immersion Blender
  • Soup Pot
  • Chef's knife

Method
 

  1. Preheat oven to 400°F (200°C). Slice squash into cubes and wedges.
  2. Toss squash, onion, and garlic in oil and roast on a baking sheet for 40 minutes until charred.
  3. Reserve the best-looking wedges for garnish.
  4. Blend the roasted vegetables (except reserved wedges) with broth until smooth.
  5. Transfer to a pot, stir in cream and spices, and simmer for 10 minutes.
  6. Serve hot, topped with the reserved charred wedges, fresh thyme, and cracked pepper.

Notes

For a vegan version, substitute heavy cream with full-fat coconut milk and use vegetable broth.