Roasted Pumpkin Soup Recipe

This pumpkin soup recipe gets its flavor in the oven. You roast cubes of sugar pumpkin at 425°F until the edges turn brown and sticky, sweat an onion in butter, simmer the two in stock for ten minutes, then blend it smooth and finish it with a little cream. On top go crisp sage leaves and pepitas fried in brown butter. It takes about an hour, most of it hands-off while the pumpkin roasts, and it tastes deeper and sweeter than any soup made from boiled pumpkin.

No fresh pumpkin? Two cans of pure pumpkin puree make a very good version in half the time, and there's a section below on how to get the most out of them.

Why Roast the Pumpkin for Pumpkin Soup?

Roasting gives pumpkin soup its depth because it browns the pumpkin, and boiling can't. A wet surface can't get hotter than 212°F (100°C), the boiling point of water, so pumpkin simmered in stock only ever tastes like steamed squash. In a 425°F (220°C) oven the outside of each cube dries out, climbs past 284°F (140°C), where Maillard browning begins, and then past about 320°F (160°C), where the pumpkin's natural sugars start to caramelize. Those browned edges are where the nutty, toasty flavor comes from, and it carries straight through into the finished soup.

Two things make it work. Cut the pumpkin into even 1-inch cubes so they finish at the same time, and spread them out in a single layer with space between them, across two pans if you need to. Crowded cubes release their water into each other and steam instead of browning. Roast for 35 to 40 minutes, turning once, until a knife slides in easily and the undersides are deep golden-brown. That softness is heat breaking down the pectin that glues the pumpkin's cells together, which is also what lets it blend so smooth later.

Which Pumpkin Is Best for Pumpkin Soup?

A small sugar pumpkin, also sold as a pie pumpkin, is the best choice for pumpkin soup. University of Illinois Extension describes these cooking pumpkins as higher in sugar, more flavorful, less watery and smoother than jack-o'-lantern types, and suggests picking one in the 4- to 8-pound range that feels heavy for its size, firm and free of soft spots. Gordon Ramsay's test for winter squash in his MasterClass is a good one here too: turn it over and press the base with your thumb. It should feel firm, never soft or squidgy.

The takeaway: any dense, sweet winter squash makes a good soup, and the roasting matters more than the exact variety. Butternut is the easiest swap, and half butternut, half pumpkin makes a lovely soup of its own. Skip a pumpkin that has been carved and sat on the porch; Nebraska Extension says carved, displayed pumpkins should be thrown out, not cooked. Save the seeds from the one you do cook. Rinsed, dried and toasted, they are the garnish, and nothing goes in the bin.

How to Make Pumpkin Soup With Canned Pumpkin

To make pumpkin soup with canned pumpkin, use two 15-ounce cans of pure pumpkin puree in place of the roasted pumpkin and skip the oven entirely. Check the label: you want 100% pumpkin, never pumpkin pie filling, which comes sweetened and spiced. Canned pumpkin is a good product. Illinois Extension notes that the tan-skinned processing varieties grown for canning, such as Dickinson, belong to the same species as butternut squash, which is why the puree is dense and sweet instead of watery.

What canned pumpkin lacks is the roasted flavor, so build a little back in the pot. Once the onion is soft, stir in the puree and cook it for about 5 minutes, stirring, until it thickens and darkens slightly. Some of its water evaporates, which concentrates the flavor, and the thin layer touching the hot pot picks up a bit of color. Then add the stock and carry on exactly as with fresh pumpkin. A pinch more nutmeg and a teaspoon of maple syrup help too.

Sweat the Onion Without Browning It

Sweat the onion slowly in butter with a pinch of salt and the lid on for 8 to 10 minutes, until it's soft, sweet and translucent with no color. The lid traps the onion's own moisture, so the pot stays near 212°F, well under the 284°F where browning starts. Heat softens the onion by breaking down its pectin, and the salt helps draw water out. You already have plenty of browned, roasted flavor from the pumpkin; a pale, sweet onion supports it and keeps the soup a clean bright orange. Add the garlic for the last minute only, since sliced garlic scorches quickly and turns bitter.

Then add the roasted pumpkin, hot stock and nutmeg and simmer for 10 minutes. The pumpkin is already cooked, so this is just long enough for the flavors to come together. The same gentle sweat is the foundation of our Gordon Ramsay-style leek and potato soup, if you want another soup built the same way.

How to Blend Pumpkin Soup Until It's Velvety

A stick blender straight in the pot, with the pot off the heat, is the easiest and safest way to blend pumpkin soup. Tilt the pot slightly so the blade stays covered, and keep going for a full minute or two after it looks smooth; roasted pumpkin has fine fibers that take a little longer to break down than potato. Unlike potato soup, pumpkin soup won't turn gluey if you blend it longer, because pumpkin carries far less starch.

KitchenAid

KitchenAid Variable Speed Corded Hand Blender, KHBV53

• Removable 8-inch blending arm with a 4-point stainless blade for soups and purees
• Variable speed trigger, so you can start slow and stop the moment it is smooth
• Removable pan guard protects your pot while you blend in it

Price & availability on Amazon · affiliate linkCheck price on Amazon

If you use a countertop blender, work in batches and treat hot soup with respect. The Vitamix owner's manual warns that escaping steam or splashes can scald, says never to fill the container to maximum capacity, to lock the lid on, and to start hot liquids on the lowest speed before turning it up. Follow your own blender's manual on the lid. For restaurant-smooth soup, press it through a fine sieve afterward; for everyday dinners, the stick blender is plenty. If you're shopping for a blender that handles hot soup well, see our budget blender picks.

Cream, Coconut Milk or No Cream at All

Heavy cream is the safest dairy for pumpkin soup because its fat keeps it from curdling. Under the federal standard of identity, heavy cream must contain at least 36% milkfat, and dairy above about 25% fat is stable in hot soup: there is enough fat to keep the milk proteins apart. Half-and-half and milk have much less, so they can split if the soup boils, especially once you add a splash of vinegar or lemon. Stir the cream in over low heat at the end and don't let it boil again.

For a dairy-free pumpkin soup, use full-fat coconut milk in place of the cream and olive oil in place of the butter; it pairs well with a little curry powder or grated ginger. You can also leave the cream out entirely. Roasted pumpkin is thick enough on its own, and a spoonful of crème fraîche or Greek yogurt on top of each bowl gives the same richness at the table.

How to Thicken Pumpkin Soup, or Thin It

If your pumpkin soup is too thin, simmer it uncovered for 10 to 15 minutes so the extra water evaporates, stirring now and then so the bottom doesn't catch. That's the best fix because it concentrates the flavor as it thickens. A watery soup usually means a watery pumpkin (a carving pumpkin, or cubes that steamed instead of roasting), so you can also roast another cup of pumpkin and blend it in. If it's too thick, add hot stock a quarter cup at a time. Aim for a soup that coats the back of a spoon and still pours easily from a ladle.

Season last, once the cream is in and the thickness is right. Add salt a pinch at a time, black pepper, and a teaspoon of cider vinegar or lemon juice, which sharpens the sweetness of the pumpkin without making the soup taste sour. Taste it warm, not scalding: your taste buds are most sensitive between about 86°F and 95°F (30 to 35°C), so a spoonful straight off the boil tells you less than one that has cooled for a moment. For the same reason, leftover soup tastes flat straight from the fridge; reheat it fully before you judge the salt.

Toppings: Brown Butter, Crispy Sage and Pepitas

The best topping for pumpkin soup is sage and pepitas fried in brown butter. Melt the butter in a small pan over medium heat and let it foam until the milk solids on the bottom turn brown and it smells nutty, 3 to 4 minutes. That is Maillard browning happening in the milk solids, the same reaction that browned the pumpkin. Drop in the sage leaves and pepitas for a minute or two, until the sage turns crisp and the seeds start to pop. Spoon a little of the butter over each bowl with a swirl of cream. Following Ramsay's habit of treating herbs as a finishing perfume, the sage goes on at the end so its aroma is still fresh when the bowl reaches the table.

Serve pumpkin soup with crusty bread or a grilled cheese sandwich for dinner, or small cups of it as a first course at Thanksgiving. It sits well next to other autumn dishes like our butternut squash lobster risotto, and if you're still in a pumpkin mood afterward, finish with pumpkin crème brûlée.

Storing, Freezing and Reheating Pumpkin Soup

Pumpkin soup keeps for 3 to 4 days in the fridge, according to USDA leftovers guidance. Cool it quickly by dividing it into shallow containers and refrigerate it within 2 hours of cooking. When you reheat it, the USDA says to bring soups to a rolling boil, or 165°F (74°C) on a thermometer. If it has cream in it, bring it up gently and stir often so it doesn't catch on the bottom.

For freezing, the FoodSafety.gov cold storage chart gives soups 2 to 3 months in the freezer for best quality. Freeze the soup before you add the cream if you can, since dairy can turn slightly grainy once frozen and thawed. Thaw it overnight in the fridge, reheat, then stir in the cream and season again. That makes this pumpkin soup recipe a good one to cook on a quiet October weekend and pull out for a holiday starter. For more make-ahead soups, try our roasted tomato soup or browse every recipe.

Roasted Pumpkin Soup

Velvety roasted pumpkin soup: sugar pumpkin roasted at 425°F until caramelized, simmered with a sweated onion and stock, blended smooth, finished with cream and topped with brown-butter sage and pepitas.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Course Soup, Starter

Servings 6 servings

Calories 300 kcal

Ingredients

  

Soup

• 1 sugar (pie) pumpkin, 3 to 4 lb, peeled, seeded and cut into 1-inch cubes (about 2 lb flesh), or 2 1/2 lb butternut squash
• 3 Tbsp olive oil
• 1 tsp kosher salt, plus more to taste
• 4 thyme sprigs
• 2 Tbsp unsalted butter
• 1 large yellow onion, diced
• 3 garlic cloves, sliced
• 4 cups chicken or vegetable stock, hot
• 1/4 tsp freshly grated nutmeg
• 1/2 cup heavy cream, plus extra to serve
• 1 tsp apple cider vinegar or lemon juice
• 1 tsp maple syrup (optional)
• Freshly ground black pepper

Brown butter topping

• 3 Tbsp unsalted butter
• 1/3 cup raw pepitas (hulled pumpkin seeds)
• 12 fresh sage leaves
• Flaky salt

Instructions

 

• Heat the oven to 425°F (220°C). Toss the pumpkin cubes with the olive oil and 1 tsp salt and spread them in a single layer with space between them, using two sheet pans if needed. Tuck in the thyme sprigs.
• Roast 35 to 40 minutes, turning once halfway, until the pumpkin is tender and deeply browned at the edges. Discard the thyme stems.
• While the pumpkin roasts, melt 2 Tbsp butter in a large pot over medium-low heat. Add the onion and a pinch of salt, cover and sweat 8 to 10 minutes, stirring now and then, until soft and translucent with no color. Add the garlic and cook 1 minute.
• Add the roasted pumpkin, hot stock and nutmeg. Bring to a simmer and cook 10 minutes.
• Take the pot off the heat and blend with a stick blender until completely smooth, 1 to 2 minutes. (With a countertop blender, work in batches, never fill it to capacity, and start on the lowest speed.)
• Return the pot to low heat, stir in the cream and warm through without boiling. Season with salt, pepper, the vinegar and the maple syrup if using. Thin with a little more stock if needed.
• For the topping, melt 3 Tbsp butter in a small frying pan over medium heat until it foams and the milk solids turn brown and smell nutty, 3 to 4 minutes. Add the pepitas and sage and fry 1 to 2 minutes, until the sage is crisp and the seeds pop. Sprinkle with flaky salt.
• Ladle the soup into warm bowls, swirl in a little cream and spoon the brown butter, sage and pepitas over the top.

Notes

Canned pumpkin: skip the roasting and stir two 15-oz cans of pure pumpkin puree into the softened onion; cook 5 minutes, stirring, before adding the stock. Dairy-free: use full-fat coconut milk for the cream and olive oil for the butter. Keeps 3 to 4 days refrigerated; freeze up to 3 months, ideally before adding the cream. Reheat to a rolling boil (165°F).

More autumn soups and squash: leek and potato soup, roasted tomato soup, holiday soups and stews and butternut squash lobster risotto. Browse every recipe.

Pumpkin Soup FAQs

The questions that come up most: which pumpkin to use, whether canned pumpkin works, roasting versus boiling, how to thicken it, making it without cream, freezing it, and how long it keeps.