Fall’s Hidden Gem: Cozy Roasted Pumpkin Soup

Every autumn, I seek out the peaceful ritual of roasting pumpkins, but I never imagined that the fragrant, caramelized bits would become the star of a soup that warms both body and soul.

The slow aroma of baking pumpkin mingles with nutmeg and cinnamon, transforming my kitchen into a cozy retreat from the crisp outdoor air. As the pumpkin softens and releases its sweet, earthy scent, I feel a quiet gratitude for these simple seasonal pleasures.

This time, I decided to elevate my usual roasted pumpkin soup with a splash of maple syrup and a whisper of smoked paprika, adding layers of depth I didn’t expect. It’s a testament to how a humble ingredient, prepared with care, can create something truly soul-nourishing.

Roasted Pumpkin Soup with Maple and Smoked Paprika

This pumpkin soup is made by roasting pumpkin halves until caramelized and tender, then blending the softened flesh with aromatic spices, maple syrup, and broth to create a velvety, warm soup. The final dish has a smooth texture with a hint of sweetness and smoky warmth, served hot with a rich, orange hue.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: Autumn

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 medium pumpkin cut in half and seeded
• 2 tablespoons olive oil for brushing and roasting
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 tablespoon maple syrup
• 1/2 teaspoon smoked paprika
• 3 cups vegetable broth or chicken broth
• Salt and pepper to taste

Equipment

• Baking sheet
• Blender or immersion blender
• Large pot
• Knife
• Cutting board

Method

 

1. Preheat your oven to 400°F (200°C). Place the pumpkin halves on a baking sheet, cut side up, and brush with olive oil. Sprinkle with a pinch of salt and pepper.
2. Roast the pumpkin in the oven for about 45 minutes, or until the flesh is soft and easily pierced with a fork. The skin may darken and caramelize slightly, filling the kitchen with a sweet, roasted aroma.
3. Remove the pumpkin from the oven and let it cool slightly. Scoop out the soft flesh into a bowl, discarding the skin.
4. Add the roasted pumpkin flesh to a large pot, then pour in the vegetable broth. Bring the mixture to a gentle simmer over medium heat.
5. Use an immersion blender to puree the pumpkin and broth until smooth and creamy. Alternatively, transfer the mixture to a blender in batches and blend until silky.
6. Add the maple syrup, ground nutmeg, cinnamon, and smoked paprika to the blended soup. Stir well to combine, and taste before seasoning with salt and pepper as needed.
7. Simmer the soup for an additional 5-10 minutes, allowing the flavors to meld and the soup to thicken slightly.
8. Taste one last time and adjust the seasoning if necessary. The soup should be warm, smooth, and fragrant, with a slight sweetness and smoky undertone.

Notes

For an extra touch, garnish with a drizzle of maple syrup, a sprinkle of toasted pumpkin seeds, or a swirl of cream before serving.

This roasted pumpkin soup captures the essence of fall — hearty, sweet, and inviting. It’s perfect for chilly evenings or a relaxed weekend lunch, bringing a touch of seasonal magic to your table.

As the leaves fall softly outside, I find comfort in knowing that this bowl of warm, velvety goodness is just a spoonful away from making any day feel a little more special. Sharing a bowl like this is a quiet celebration of everything autumn offers — cozy, colorful, and full of flavor.

,

William