Creamy Roasted Pumpkin Soup

Published: 8/3/2026

Ingredients (4 servings)

• 1 medium sugar pumpkin (approx. 2 lbs / 900 g) or 30 oz (850 g) canned pumpkin puree
• 3 cups (720 ml) vegetable broth
• 1 yellow onion, diced
• 1/2 cup (120 ml) heavy cream
• 2 tbsp (30 ml) olive oil
• 1/2 tsp (3 g) salt

Instructions

1. If using fresh pumpkin, halve and de-seed. Brush with olive oil and roast at 400°F (200°C) for 45 minutes until soft. Scoop out the flesh.
2. In a large pot, sauté the onion in olive oil until translucent. Add the pumpkin flesh (or canned puree) and the vegetable broth.
3. Simmer for 10 minutes. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and salt. Warm through before serving.

Pro Tips

• Roasting Deepens Flavor: Roasting the fresh pumpkin caramelizes its natural sugars, giving the soup a deeper, nuttier flavor than using canned puree alone.

See Also

• Classic French Onion Soup (Ranskalainen sipulikeitto)
• Creamy Nordic Salmon Soup (Authentic Lohikeitto)
• Creamy Nordic Summer Soup (Kesäkeitto)

Categories: soups, seasonal