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–+ servings

Roasted Pumpkin Soup

Yield: 6 servings
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
The easiest pumpkin soup (ever) made completely from scratch with sugar pumpkins! Thick, creamy, cozy, and so so good.
5 stars (2 ratings)

Ingredients

  • 1 (3-pound) sugar pumpkin, halved, seeded and quartered
  • 2 red bell peppers, quartered
  • 1 Granny Smith apple, quartered and seeded
  • 6 sprigs fresh thyme
  • 4 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 large sweet onion, chopped
  • 4 cups vegetable stock
  • 6 fresh sage leaves
  • ½ cup heavy cream
  • 3 tablespoons pepitas

Instructions

  • Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • Place pumpkin, bell peppers, apple and thyme in a single layer onto the prepared baking sheet. Add 2 tablespoons olive oil; season with salt and pepper, to taste. Gently toss to combine.
  • Place into oven and bake for 45-50 minutes, or until pumpkin is fork-tender, stirring at halftime; let cool, then remove skins.*
  • Heat remaining 2 tablespoons olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in pumpkin, bell peppers, apple, vegetable stock and sage.
  • Bring to a boil; reduce heat and simmer until vegetables are tender, about 5-10 minutes. Puree with an immersion blender. Stir in heavy cream; season with salt and pepper, to taste. If the soup is too thick, add more vegetable stock as needed until desired consistency is reached.
  • Serve immediately, garnished with pepitas, if desired.

Notes

*Baking time may need to be adjusted depending on the size of the pumpkin.