Three-Ingredient Roasted Pumpkin Soup
Silky, velvety golden autumn soup made with sweet roasted sugar pie pumpkin, rich vegetable broth, and luscious cream.
In a nutshell: This authentic american-european three-ingredient roasted pumpkin soup comes together in just 50 mins using simple whole ingredients. The chef's secret is to Roasting pumpkin halves or wedges with skin intact retains moisture and makes scooping out. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
This Three-Ingredient Roasted Pumpkin Soup delivers pure autumn comfort with maximum flavor and minimal effort! Caramelizing fresh pumpkin in the oven unlocks natural sweetness and smoky depth before blitzing into a velvety, restaurant-style golden soup with savory broth and rich cream.
Key Equipment
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- Rimmed baking sheet
- High-speed blender or immersion blender
- Large saucepan or Dutch oven
- Ladle
Chef's Pro-Tips
- Roast with the skin on: Roasting pumpkin halves or wedges with skin intact retains moisture and makes scooping out silky, caramelized flesh effortless with a spoon.
- Use sugar pie or kabocha pumpkins: Small sugar pie pumpkins or kabocha squash have denser, sweeter, less watery flesh than large carving pumpkins, yielding a naturally thick, creamy soup.
- Blend hot for maximum silkiness: Blending roasted pumpkin with warm simmering broth in a high-speed blender creates a glossy, aerated emulsion without requiring heavy flour thickeners.
Ingredients
4
servings
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1 medium (3.5-4 lbs) sugar pie pumpkin, halved, seeded, and skin scored
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4 cups rich vegetable broth or chicken broth, warm, low-sodium
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½ cup heavy whipping cream or coconut milk, plus extra for decorative cream swirl
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2 tbsp extra virgin olive oil, pantry staple, for roasting pumpkin
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1 tsp kosher salt and freshly cracked black pepper, pantry staple, to taste
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2 tbsp roasted salted pumpkin seeds (pepitas) & fresh thyme, optional garnish
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Step-by-Step Instructions
Roast the Pumpkin
Preheat oven to 400°F (200°C). Cut pumpkin in half, scoop out pulp and seeds, brush flesh with olive oil, and season generously with salt and pepper. Place cut-side down on a parchment-lined baking sheet and roast for 35–40 minutes until completely fork-tender and caramelized around edges.
Scoop Tender Flesh
Let pumpkin cool for 10 minutes until safe to handle. Use a large metal spoon to scoop soft, caramelized roasted flesh away from outer skins into a bowl (yields approximately 4 cups roasted pumpkin).
Puree with Broth
Transfer roasted pumpkin flesh to a high-speed blender (or large Dutch oven with an immersion blender). Pour in warm vegetable broth. Blend on high speed for 60–90 seconds until completely silky and velvety smooth.
Simmer & Stir in Cream
Pour smooth soup into a medium pot set over medium heat. Bring to a gentle simmer for 5 minutes. Stir in heavy cream, adjusting seasoning with salt and freshly cracked black pepper.
Garnish & Serve
Ladle steaming soup into warm bowls. Drizzle with a decorative swirl of heavy cream, scatter toasted pepitas and fresh thyme leaves over top, and serve alongside warm crusty sourdough!
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
View on AmazonHamilton Beach 6-Speed Electric Hand Mixer
Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes! Substitute full-fat canned coconut milk or unsweetened cashew cream for the heavy cream for an ultra-creamy, completely vegan soup.
Yes! Warm two 15-ounce cans of pure pumpkin puree with 3.5 cups of broth and 1/2 cup cream, simmering for 10 minutes for a 15-minute quick fix.
Keep in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months without the cream swirl.
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