Creamy Roasted Pumpkin Soup Recipe | The Fresh Times (2024)


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    The only thing that’s spooky about this pumpkin soup recipe is the idea of sharing it. Because once you taste how creamy, velvety, and comforting it is, you’ll want it all for yourself.

    Jack-‘o-lanterns are great, but pumpkin soup is even better because, well, it’s edible.

    And don’t be intimidated by the idea of inviting this hefty, tough-skinned gourd into your kitchen. As long as you’ve got a sharp, all-purpose knife and sturdy cutting board handy, you’re good to go.

    Ready, set, roast!

    Creamy Roasted Pumpkin Soup

    Serves 4


    • For the soup:
    • 1 Large Pumpkin, quartered with seeds removed
    • 4 Small Pumpkins (for bowls, if desired)
    • 1 Tablespoon Olive Oil
    • Salt and Pepper
    • 4 Cups Chicken Stock
    • 6 Tablespoons Unsalted Butter
    • 2 Small Shallots, chopped
    • 1 Teaspoon Chopped Fresh Thyme
    • 1 Cup Coconut Milk
    • 3/4 Cup Water
    • 1 Teaspoon Cayenne Pepper
    • 1/4 Teaspoon Nutmeg
    • Pinch Crushed Red Pepper
    • Roasted pumpkin seeds and pesto, for garnish
    • For the roasted seeds:
    • Seeds From 1 Pumpkin, cleaned and rinsed
    • 1 Tablespoon Olive Oil
    • 1 Teaspoon Salt
    • 1 Tablespoon Chipotle Chili Powder


    1. Preheat oven to 375ºF. Place pumpkin quarters on a baking sheet, and rub flesh with olive oil. Sprinkle with salt and pepper. Roast until tender, about 45 minutes. Set aside to cool.
    2. Once cool, scoop out roasted pumpkin into a food processor. Purée with 1 cup chicken stock until smooth.
    3. Add butter to pot over medium heat. Once bubbling, add shallots and sauté until soft, 4-6 minutes. Add thyme and cook until fragrant, another 30 seconds. Add pumpkin purée, remaining stock, coconut milk, water, cayenne, nutmeg, and crushed red pepper. Bring to a boil, then reduce heat and simmer 15-20 minutes.
    4. While soup is simmering, toss pumpkin seeds in oil, salt, and chipotle chili powder. Bake until golden brown, 15-20 minutes. Some may pop — that’s okay!
    5. To make roasted pumpkin bowls, remove tops of small pumpkins and scoop out seeds. Rub insides with olive oil, salt, and pepper. Place on a baking sheet and bake until soft to the touch but still sturdy, 25-30 minutes.
    6. Ladle soup into pumpkin bowls and top with a drizzle of coconut milk, a sprinkling of toasted pumpkin seeds, and a dollop of pesto.

    In a crunch for time? Hack this recipe by nixing the pumpkin bowls and using 2 cups (give or take) canned pumpkin instead of the fresh kind. Just be sure to purchase plain canned pumpkin without any extra spices or flavorings.

    For more squash inspiration, check out these top-performing seasonal recipes from our archive:

    Hall of Fame Butternut Squash Agnolotti with Kale in a Sage Brown Butter Sauce

    Creamy Roasted Pumpkin Soup Recipe | The Fresh Times (6)

    Agnolotti (AH-nyo-LOAT-tee) are little pasta dumplings from northern Italy. You can think of them as ravioli’s daintier cousin. Even if they are small in size, they are no less impressive in flavor — especially when filled with butternut squash. Here, we’re preparing them in the traditional way in a sage and brown butter sauce. The only thing that’s not old-fashioned about it is how it comes together with modern-day efficiency and swiftness. Get the recipe here.

    No-Brainer Grain Salad with Butternut Squash, Farro, and Ricotta Salata

    Creamy Roasted Pumpkin Soup Recipe | The Fresh Times (7)

    Grain salads are all the rage right now on social media. But the thing is, many of them look more aspirational than inspirational — too fussy to put together on your own. This one, however, is super simple while still being sophisticated enough to show off to your followers (#HelloFreshPics, anyone?). Just boil the farro, pop the veggies in the oven, plate them with some greens and cheese, and voila! Insta-grain perfection. Get the recipe here.

    Stuffed Squash Boats with Mushrooms, Quinoa, and Golden Raisins

    Creamy Roasted Pumpkin Soup Recipe | The Fresh Times (8)

    Why dirty an extra bowl when you can use the squash itself? That’s what our chefs, Freida and Nate, were thinking when they started experimenting with delicata squash. Golden raisins and tangy feta make an appearance here to add a touch of sweetness and creaminess to the dish. Get the recipe here.

    Learn how to cook a variety of winter squashes (think patty pan, red kuri, turban, and fairytale pumpkin) by clicking here.

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    Creamy Roasted Pumpkin Soup Recipe | The Fresh Times (2024)


    How do you thicken pumpkin soup with cream? ›

    Cream or yogurt is a simple way to thicken soup without flour. Use full cream if you want to add a bit of flavour to the broth, or yogurt if you're looking to add more texture. Just be careful not to boil the soup after adding either since that could make it curdle or split.

    How do you fix bland pumpkin soup? ›

    Try these hacks for tasteless pumpkin soup: Add a few tablespoons of garlic or chilli-infused oil to the soup and stir until well combined before serving.

    Why is my pumpkin soup not thick? ›

    The best way to thicken pumpkin soup, assuming you have pureed the soup with a stick blender or food processor, is to simmer it with the lid off for about half an hour. This will evaporate some of the liquid and result in a thicker soup.

    Why is my pumpkin soup bitter? ›

    Cucurbits can contain cucurbitacin, a toxic compound that gives off a bitter taste. The bitterness is bred out of domesticated cucurbits. But sometimes insects moving from one field to another cross-pollinate a cultivated plant with a wild or ornamental one.

    Does evaporated milk help thicken soup? ›

    Cream is one of the most delicious ways to thicken a soup — all that rich milk fat helps to emulsify the soup and make it even creamier. Cream can curdle with the long cook time of the slow cooker, so I prefer canned milks like evaporated milk or coconut milk for thickening instead.

    How do you make soup creamier and thicker? ›

    6 ways to thicken soup:
    1. Blend all or part of it. If you've made a broth with chunks of vegetable in it, such as minestrone soup, then pour the soup through a sieve. ...
    2. Add cream or yogurt. ...
    3. Add flour or cornflour. ...
    4. Use a butter and flour paste. ...
    5. Blend in bread. ...
    6. Add lentils or rice.

    Why is my pumpkin soup tasteless? ›

    If it tastes bland, add more salt. The salt definitely brings out all the flavors from that long list of spices. Stir in maple syrup.

    What can I add to pumpkin soup to thicken it? ›

    Other methods of thickening pumpkin soup include: grinding nuts into a paste then adding to the soup (cashews are ideal). Milk, coconut milk or cream can also be added to make pumpkin soup thicker.

    What is the best thickener for soup? ›

    Add Flour Or Cornstarch

    You can thicken soup by adding flour, cornstarch, or another starchy substitute.

    Can you add milk to soup to make it creamy? ›

    Milk or Half-and-Half: This is the other magical ingredient that turns your homemade chicken noodle soup into the creamiest soup ever. Use 1 cup of whole milk or 1 cup of half-and-half.

    How do you fix watery pumpkin soup? ›

    Cook the pumpkin in the stock as usual but add 1 cup cooked rice when you blend it. This will thicken the soup and make it creamier.

    Why is my pumpkin soup so watery? ›

    “Pumpkin soup is best made with your good, old-fashioned varieties like butternut or Queensland blue — the harder pumpkins,” she says. “Soft fleshed pumpkins can make the soup a little watery. They are a different beast… from your standard greengrocer pumpkin.”

    How do you thicken a watery pumpkin? ›

    If a batch of pumpkin puree appears thin or watery, let it drain in a fine-meshed strainer for 1 hour to remove excess liquid. Most roasted or steamed pumpkin just needs a quick mash to turn soft and creamy-smooth. If lumps remain, place the puree in a blender or food processor, and blend until smooth.

    What is the best soup thickener? ›

    Whisking beurre manié (butter-flour paste) into simmering soup is the best way to thicken an otherwise too-watery soup. Add bits of the paste gradually and simmer to cook out any raw flour taste. The broth will be velvety smooth, rich, and thick.

    How do you thicken soup with evaporated milk? ›

    You can dump it in at the start of cooking and it will simmer along with the other ingredients just fine. The results will be just as rich and creamy as they would be if you used heavy cream, if not more so, since the other ingredients have had hours to soak up some of that evaporated milk.

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