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Ultra close up macro shot of velvety golden roasted pumpkin soup swirled with heavy cream and toasted spiced pumpkin seeds

Cozy Autumn Roasted Pumpkin Soup with Spiced Seeds

Silky smooth roasted sugar pumpkin blended with caramelized shallots, garlic, warm nutmeg, and rich Halal vegetable broth, finished with a swirl of heavy cream and crunchy roasted spiced pepitas. The ultimate cozy fall comfort soup in a bowl!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Calories: 240
Ingredients Method Nutrition

Ingredients
  

For the Oven-Roasted Pumpkin & Aromatics
  • 3 lbs sugar pumpkin
  • 2 tbsp olive oil
  • 1 large yellow onion
  • 2 pieces shallots
  • 6 cloves garlic cloves
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
For the Velvety Soup Base & Spices
  • 4 cups Halal broth
  • 0.5 cup heavy cream
  • 2 tbsp maple syrup
  • 0.5 tsp ground nutmeg
  • 0.5 tsp ground ginger
  • 0.25 tsp cinnamon
For the Crunchy Spiced Pepita Garnish
  • 0.5 cup pepitas
  • 1 tbsp butter
  • 0.25 tsp smoked paprika
  • 0.25 tsp flaky sea salt

Method
 

Roast the Pumpkin & Aromatics
  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Toss pumpkin wedges, onion chunks, shallots, and garlic cloves with olive oil, kosher salt, and pepper. Arrange cut-side down on the baking sheet.
  3. Roast for 35 to 40 minutes until the pumpkin flesh is tender and caramelized at the edges (easily pierced with a fork). Let cool for 10 minutes, then peel or scoop away the pumpkin skin.
Blend into Velvety Silk
  1. Transfer roasted pumpkin flesh, caramelized onions, shallots, and garlic into a heavy soup pot or high-speed blender.
  2. Add Halal broth, maple syrup, nutmeg, ginger, and cinnamon. Blend with an immersion blender or high-speed blender until completely smooth and velvety.
  3. Bring the soup to a gentle simmer over medium heat for 5 minutes. Stir in heavy cream and adjust seasoning with extra salt and pepper to taste.
Toast Spiced Seeds & Serve
  1. Toss pumpkin seeds with melted butter, smoked paprika, and flaky salt in a small skillet over medium heat for 3 to 4 minutes until toasted, puffed, and fragrant.
  2. Ladle hot pumpkin soup into wide ceramic bowls. Drizzle with an extra swirl of heavy cream, top with a generous sprinkle of crunchy spiced pepitas and cracked pepper. Serve immediately with warm crusty bread!

Nutrition

Serving: 1gCalories: 240kcalCarbohydrates: 24gProtein: 6gFat: 14gSaturated Fat: 6gCholesterol: 28mgSodium: 490mgPotassium: 680mgFiber: 4gSugar: 10gVitamin A: 9800IUVitamin C: 14mgCalcium: 85mgIron: 2.8mg

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