Creamy Roasted Pumpkin Soup

crystal rogers


I have been making a version of this fall soup for years. I have used my organic sugar baby pumpkin from the garden as well as butternut or acorn squash. I also served it in small individual hollowed out pumpkins for a first coarse at Thanksgiving, and my family and friends loved it.

Blue Ribbon Recipe

Mmmm... all the flavors of fall. This would be a wonderful - and vegetarian - addition to your holiday table. The Test Kitchen


★★★★★ 4 votes

30 Min
1 Hr 30 Min
Stove Top


Add to Grocery List

  • ·
    olive oil to brush on pumpkin for roasting
  • 1/2 stick
    unsalted butter
  • 3 c
    chopped sweet onions
  • 5 c
    roasted pumpkin, skin removed, chunked
  • 8 c
    good vegetable stock
  • 1 tsp
    fresh thyme, finely minced
  • 1/4 tsp
    fresh grated nutmeg
  • 1 Tbsp
    agave syrup
  • 2 c
  • ·
    sea salt and pepper to taste
  • 1 c
    sour cream
  • 1/4 tsp
    good curry powder
  • 1/2 c
    toasted pumpkin seeds for garnish

How to Make Creamy Roasted Pumpkin Soup

About Creamy Roasted Pumpkin Soup

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Hashtag: #pumpkin

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