Soups & StewsNo. 9239 · The 2026 edition
Pumpkin Soup
Creamy roasted pumpkin soup with a touch of garlic and cream – simple and satisfying.
Our own summary of the original — the full post and photos live at willcookforsmiles.com.
This pumpkin soup recipe is easy to make and full of autumn flavor. Roasted pumpkin is blended with sautéed onion, garlic, and vegetable broth, then finished with heavy cream for a velvety texture. Season simply with salt and pepper for a comforting bowl.
Ingredients
Equipment
- oven
- blender
- pot
Directions
- Halve the pumpkin, scoop out the seeds, then roast the halves at 400°F until soft.
- In a pot, cook chopped onion and minced garlic over medium heat until they become translucent.
- Add the roasted pumpkin flesh and vegetable broth, bring to a simmer and cook for 15 minutes.
- Puree the mixture until smooth, then mix in the heavy cream. Add salt and pepper to taste.
Per serving
- 10 fat g
- 22 carbs g
- 8 sugar g
- 180 calories
- 3 protein g
