Roasted pumpkin soup
Warm up with our delicious roasted pumpkin soup! This comforting recipe features tender pumpkin, savory leeks, and creamy potatoes blended in a rich chicken gravy. A touch of garlic and a hint of chives elevate the flavors, while a dollop of light sour cream adds the perfect finish. Ideal for cozy evenings, it’s a must-try seasonal favorite.
- 26 Mar 2025
- Cook time 35 min
- Prep time 10 min
- 4 Servings
- 9 Ingredients
Roasted pumpkin soup is a comforting and delicious dish that's perfect for cozy fall and winter evenings. Packed with rich flavors and a creamy texture, this soup is not only satisfying but also nutritious. Follow this simple recipe to create a velvety-smooth pumpkin soup that will warm you from the inside out.
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C).
Place the cubed pumpkin on a baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat. Spread the pumpkin cubes out in a single layer so they roast evenly.
Roast the pumpkin in the preheated oven for 25-30 minutes, or until the pumpkin is tender and beginning to caramelize. Remove from the oven and set aside.
In a large pot, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sliced leek, and sauté for about 5 minutes, or until the leek is softened and fragrant.
Add the diced potatoes and roasted pumpkin to the pot. Stir to combine with the garlic and leek.
Pour in the 4 cups of chicken gravy. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender and blend until smooth. Return the blended soup to the pot.
Stir in 1 tablespoon of light sour cream until well combined. If the soup is too thick, you can add a bit more chicken gravy or water to reach your desired consistency.
Taste the soup and season with salt and pepper as needed.
Ladle the soup into bowls and garnish with the finely chopped chives.
Serve your roasted pumpkin soup warm, ideally with a slice of crusty bread on the side.
Tips:
- Make sure to roast the pumpkin until it's tender and slightly caramelized to enhance its natural sweetness.
- For a smoother texture, use an immersion blender or a regular blender to puree the soup.
- You can substitute vegetable gravy for chicken gravy if you prefer a vegetarian version.
- Keep an eye on the soup while it's simmering to ensure it doesn't stick to the bottom of the pot.
- Garnish with extra chives, a dollop of sour cream, or even some toasted pumpkin seeds for added flavor and texture.
With just a few ingredients and simple steps, you can create a hearty and flavorful roasted pumpkin soup that is sure to impress. Whether you're serving it as a starter or a main course, this soup will undoubtedly become a favorite in your recipe collection. Enjoy the rich, creamy goodness with every spoonful!
| Nutrition Facts | |
|---|---|
| Serving Size | 600 grams |
| Energy | |
| Calories 300kcal | 15% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 50g | 15% |
| Fiber 4.44g | 12% |
| Sugar 10g | 10% |
| Fat | |
| Fat 13g | 15% |
| Saturated 3.88g | 13% |
| Cholesterol 20mg | - |
| Vitamins | |
| Vitamin A 1100ug | 122% |
| Choline 45mg | 8% |
| Vitamin B1 0.28mg | 24% |
| Vitamin B2 0.43mg | 33% |
| Vitamin B3 3.29mg | 21% |
| Vitamin B6 0.62mg | 37% |
| Vitamin B9 90ug | 23% |
| Vitamin B12 0.02ug | 1% |
| Vitamin C 50mg | 55% |
| Vitamin E 3.19mg | 21% |
| Vitamin K 36ug | 29% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.52mg | 58% |
| Iron, Fe 3.95mg | 36% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 230mg | 18% |
| Potassium, K 1430mg | 42% |
| Selenium, Se 2.67ug | 5% |
| Sodium, Na 800mg | 53% |
| Zinc, Zn 1.34mg | 12% |
| Water | |
| Water 520g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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