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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.
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Prep Time 15 minutes
Cook Time 20 minutes
Roasting Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 274
Ingredients Method Notes

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

Method
 

  1. 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 for 35-40 minutes, or until easily pierced with a fork. Peel and discard the skin.
  2. 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.
  3. 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.
  4. 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.
  5. Blend the soup until creamy and smooth using an immersion blender or in 
batches in a high-powered blender.
  6. 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.
  • To Refrigerate: pack cooled soup in an airtight container and refrigerate for 3-5 days.
  • Freezing: freeze in a freezer-friendly container for up to 3 months
  • To Reheat: thaw in the fridge and then reheat in the microwave or on the stove until heated through. If it is too thick, add water until it reaches your desired thickness.