Description
This Creamy Pumpkin Soup is a comforting and velvety dish made from roasting fresh pumpkin and carrots, then blending them with aromatic spices, vegetable broth, cream, and cheddar cheese. Perfect for cozy fall days, this soup offers a rich depth of flavor with a hint of warmth from paprika and cayenne pepper.
Ingredients
Scale
Vegetables
- 2-2.5 lb cooking pumpkin (aka pie pumpkin)
- 6-8 oz carrots (2 medium)
- 4-6 garlic cloves (unpeeled, for roasting)
- 1/2 Vidalia onion
Oils and Fats
- 2 tbsp avocado or olive oil
- 2 tbsp unsalted butter
- 1/2 cup heavy whipping cream
Seasonings
- 1.5 tsp salt (coarse kosher salt or Himalayan salt, adjust to taste)
- 1/2 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1/4 tsp cayenne pepper (to taste)
Liquids and Broth
- 2 cups vegetable broth
Cheese
- 4 oz cheddar cheese, grated
Instructions
- Preheat Oven: Preheat your oven to 425℉ to prepare for roasting the vegetables.
- Prepare Pumpkin: Remove the stem, cut the pumpkin lengthwise, scoop out the membrane and seeds, then peel and chop into cubes. Place pumpkin cubes into a mixing bowl. (Optional: Roast the seeds separately for a snack.)
- Add Carrots and Seasonings: Peel and chop the carrots and add to the bowl with pumpkin. Drizzle with oil and sprinkle with salt, black pepper, onion powder, garlic powder, paprika, and cayenne pepper. Toss everything together to coat evenly.
- Arrange for Roasting: Spread the seasoned pumpkin and carrots in a single layer on a parchment-lined large baking sheet. Add unpeeled garlic cloves onto the sheet as well.
- Roast Vegetables: Roast for approximately 30 minutes until the vegetables are tender and starting to caramelize.
- Prep Ingredients While Roasting: Chop the Vidalia onion, measure liquids, and grate the cheddar cheese to have everything ready.
- Sauté Onion: Melt the butter in a pot over medium heat. Add the diced onion and sauté until caramelized and softened.
- Add Roasted Vegetables and Garlic: Peel the roasted garlic cloves and add them along with the roasted pumpkin and carrots into the pot with the onion.
- Simmer Soup: Pour in vegetable broth, ensuring the vegetables are fully covered. Bring soup to a gentle simmer and cook for a few minutes to meld flavors.
- Blend Soup: Remove the pot from heat. Use an immersion blender or transfer soup in batches to a standing blender to blend until completely smooth. (Ensure the soup is off heat to avoid splattering.)
- Finish Soup: Return blended soup to medium-low heat. Stir in heavy cream and grated cheddar cheese until the cheese has melted fully into the soup. Remove from heat and serve warm.
Notes
- Roasting the garlic unpeeled softens it and adds a mellow, sweet flavor.
- Adjust cayenne pepper amount to control the heat level of the soup.
- Using an immersion blender directly in the pot prevents extra cleanup.
- Save pumpkin seeds for roasting as a delicious, crunchy snack.
- For a dairy-free version, substitute cream with coconut milk and omit cheese.
- Soup thickens as it cools; add extra broth or water to adjust consistency when reheating.
