Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Roasted Pumpkin Soup 3.6 (615) 15 Reviews Cozy up with a bowl of our favorite fall soup—that also happens to be super easy to make. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on September 13, 2023 Rate PRINT Share Prep Time: 5 mins Total Time: 40 mins Servings: 4 Our roasted pumpkin soup is wonderfully comforting, delicious, and healthy. And while it tastes creamy and smooth, it's dairy-free and vegan, owing its silky texture to the pureed roasted pumpkin. It's truly amazing that just a few ingredients can produce such a satisfying soup, and one that tastes like fall in a bowl. Even better, prep is quick and easy; simply cut up the pumpkin, onion, and garlic. They roast hands off in the oven. Then puree the roasted veg, add the stock, and you’re almost there. Reheat the silky puree, thinning it to the consistency you want. Serve garnished simply with toasted pepitas to amp up the pumpkin flavor. 15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie The Pumpkin Choose a sugar pumpkin that feels heavy for its size and does not have any soft spots. Store it at room temperature until you make the soup. Alternatives Instead of sugar pumpkins, you can use other winter squash in our Roasted Pumpkin Soup recipe. Kabocha, calabaza, and Hubbard are the best alternatives. How to Serve Roasted Pumpkin Soup This soup is so good it doesn't need much more than some crusty bread to go with it. These are our favorite simple garnishes, use one or a combination: Toasted pepitasToasted nuts such as hazelnuts, pine nuts, walnuts, or pecansCroutonsGrated Parmigiano-Reggiano cheeseDollop of sour cream (for a vegan topping, use coconut cream)Chopped cilantro or parsley—and a drizzle of heavy cream Our 30 Most Popular Soup Recipes Ever Ingredients 2 ¾ pounds sugar pumpkin or butternut squash, halved and seeded 1 onion, peeled and quartered through the stem 1 garlic clove, peeled ½ cup olive oil Coarse salt and freshly ground pepper 5 cups homemade or store-bought low-sodium vegetable stock Directions Preheat oven, cut pumpkin and toss with oil: Preheat oven to 450°F. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast pumpkin: Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins. Place vegetables in saucepan and add stock: Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock. Puree, add remaining stock: Use an immersion blender to puree until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Heat, and serve: Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm until serving. Storing Transfer the soup to airtight containers and cool completely before refrigerating. The soup will last for four to five days. Reheat it thoroughly on the stovetop or in the microwave. Freezing Pumpkin soup is easy to freeze. Make sure the soup has cooled before freezing in freezer-safe airtight containers (Freeze in batches rather than one large container. So you can thaw what you need for one meal.) Leave some room at the top of the containers as the soup will expand as it freezes. Avoid freezing pumpkin soup that contains cream or additions like nuts or croutons. Pumpkin soup will last two to three months in the freezer. Frequently Asked Questions What thickens pumpkin soup? There are several ways to thicken pumpkin soup. The easiest method is to reduce the soup by cooking off some of the liquid. Alternatively, use a slurry of all-purpose flour or cornstarch and water, add a teaspoon or two of either thickener to a small bowl and stir in 2 to 3 teaspoons of the soup to create a slurry. Then stir the slurry into the soup and bring it to a simmer. Cook for a few minutes to allow the thickener to work and to make sure any raw flour flavor cooks off. Why is my pumpkin soup gritty? The most common cause of gritty pumpkin soup is if the pumpkin was not cooked enough. If it is not roasted sufficiently to become soft, it will not puree smoothly and the result can be a gritty soup. Why is my pumpkin soup watery? Your pumpkin soup might be watery if you didn't use a sugar pumpkin. Some varieties of pumpkin have a more watery texture and this would result in a thinner, more watery soup. Other Pumpkin Soup Recipes to Try: Pumpkin Soup With Wild Rice and Apples Pumpkin Chestnut Soup Ginger Squash Soup With Parmesan Croutons Pumpkin Soup With Pimenton and Preserved Lemon Jamaican-Style Pumpkin Soup Originally appeared: Martha Stewart Living, October 2009 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.