Portions: 6 servings Calories: 230kcal |
This creamy pumpkin soup recipe made with roasted pumpkin and served with cheese crostini is light, filling, and rich. It is complemented by the flavorful Swiss cheese and the crisp and soft ingredients. It's perfect as a light meal and the best soup to serve as a starter for a multi-course dinner. Say hello to your new fall favorite!
By - Last revised . Original Apr 12, 2012.
Why I ❤️ it Recipe Ingredients Preparation
Creamy pumpkin soup
Why I ❤️ it
You don't want to wait till fall or for cold weather to make this delicious soup. This delightful, smoky creamy roasted pumpkin soup, topped with rustic bread and melting cheese can be enjoyed year-round. I love its complex flavor, that it can be adapted in many ways to please everyone and fit every diet, and can be made in several different ways depending on how much time you have.
Check out this easy pumpkin soup recipe made with freshly-roasted pumpkin puree, a delightful soup with sweet and smoky touches; it's the easiest and best pumpkin soup recipe you'll ever make.
Creamy pumpkin soup recipe
This free recipe contains Amazon affiliate links, and I receive a small commission when you purchase, at no cost to you. Thank you!
Utensils and tools
- Baking sheet
- Parchment paper
- Immersion blender or regular blender
- Large pot or large Dutch oven
Ingredients
- 2 pounds of kabocha squash pumpkin, [0.9 kg]
- 4 tablespoons of olive oil or butter (melt butter beforehand)
- ¼ teaspoon black pepper freshly-cracked, or ground (or more, to taste)
- 1½ teaspoons salt
- 6 garlic cloves, peeled
- 6 sprigs of flat parsley
- 1 tablespoon of onion powder
- A pinch of cayenne pepper
- 1½ quart vegetable broth, [1½ liter] or homemade
- 6 large slices of rustic bread of your preference
- 6 slices sliced Swiss cheese
Preparation
Before starting, please make sure you have all the ingredients and utensils ready.
Step 1: Peel the pumpkin
Preheat the oven to 350 ºF [176 ºC].
Scoop the seeds and peel the fresh pumpkin, and cut it into 1" [2.5 cm] thick slices.
Step 2: Roasting the pumpkin
Arrange them without piling them on the baking pan sheet. Drizzle with the olive oil and sprinkle with a teaspoon of salt and a teaspoon of black pepper.
Roast in an oven for 15 minutes, or until the pumpkin is cooked throughout (test by poking with a fork, and it should break off easily). Remove from the oven and cool the pumpkin to room temperature.
Step 3: Combine ingredients
In the blender vase or food processor vase, combine the roasted pumpkin, garlic, parsley, onion powder and cayenne pepper with the broth and blend until it is completely pureed.
Step 4: Heat
Pour into the pot and heat over medium heat until it breaks the boil. Season with salt to taste, then reduce the heat to a minimum and cook until it is creamy while you make the crostini.
Step 5: Toast the bread
To toast the crostini, cover each bread slice with a slice of cheese. Place on a sheet pan and broil over medium-high heat until the cheese melts and turns golden brown.
Step 6: Serving
Serve the pumpkin soup in small bowls, and serve alongside the crostini.
Variations
For this recipe, I suggest kabocha squash, for extra pumpkin flavor, butternut squash yields a lighter flavor and paler color. Other pumpkin types can also work, but the flavor will vary from pumpkin to pumpkin.
You can drizzle the soup with a swirl of sour cream to make it a bit fancier, and extra flavor.
For extra richness, you may want to add 1½ of heavy cream to the soup.
Top tips
This is a great recipe to store for the next day, the resting time in the fridge makes the flavors in this hearty soup intensify. You can make a larger batch by doubling the ingredients. Refrigerate in an air-tight container and serve within 24 hours.
To store for longer, freeze a freezer-safe container for up to two weeks. Make the crostini while you reheat the soup.
Serving suggestions
Serve with store-bought or homemade croutons for a vegan option and the same creamy pumpkin soup taste.
Nutritional information
Calories: 230kcal - Carbohydrates: 31g - Protein: 5gFat: 11g - Saturated Fat: 2g - Cholesterol: 1mg - Sodium: 1686mg - Potassium: 592mg - Fiber: 4g - Sugar: 7g - Vitamin A: 2570IU - Vitamin C: 19.6mg - Calcium: 94mg - Iron: 2mg
FAQs
How do you make creamy pumpkin soup?
Pumpkin is a natural thickener, and by roasting it, you eliminate a lot of the water in it. This recipe for pumpkin soup uses the blended pumpkin to thicken the soup and gives it its creamy texture.
How do you make pumpkin soup tastier?
You can substitute chicken broth or beef broth for vegetable broth for extra flavor. You can also experiment by adding other spices, like ground allspice, ground nutmeg, or even some curry powder. Another great idea is to sprinkle it with crispy bacon bits.
How do you make pumpkin soup thicker?
You can always boil more to get a thicker soup, but if you still want it thicker, add 1½ teaspoon of cornstarch dissolved in room-temperature broth and stir in, then simmer until it thickens.
Print card
This is just a printer-friendly summary, some useful details are found in the recipe above.
Cream of Roasted Pumpkin Soup with Cheese Crostini
Ingredients
- 2 pounds of kabocha squash pumpkin [0.9 kg]
- 4 tablespoons of olive oil or butter melt butter beforehand
- ¼ teaspoon black pepper freshly-cracked, or ground, (or more, to taste)
- 1½ teaspoons salt
- 6 garlic cloves peeled
- 6 sprigs of flat parsley
- 1 tablespoon of onion powder
- Pinch cayenne pepper
- 1½ quart vegetable broth [1½ litro] or homemade vegetable broth recipe
- 6 large slices of rustic bread of your preference
- 6 slices Swiss cheese
Instructions
Step 1: Peel the pumpkin
- Preheat the oven to 350 ºF [176 ºC].Scoop the seeds and peel the fresh pumpkin, and cut it into 1" [2.5 cm] thick slices.
Step 2: Roast the pumpkin
- Arrange them without piling them on the baking pan sheet. Drizzle with the olive oil and sprinkle with a teaspoon of salt and a teaspoon of black pepper.Roast in an oven for 15 minutes, or until the pumpkin is cooked throughout (test by poking with a fork, and it should break off easily). Remove from the oven and cool the pumpkin to room temperature.
Step 3: Combine ingredients
- In the blender vase or food processor vase, combine the roasted pumpkin, garlic, parsley, onion powder and cayenne pepper with the broth and blend until it is completely pureed.
Step 4: Heat
- Pour into the pot and heat over medium heat until it breaks the boil. Season with salt to taste, then reduce the heat to a minimum and cook until it is creamy while you make the crostini.
Step 5: Toast the bread
- To toast the crostini, cover each bread slice with a slice of cheese. Place on a sheet pan and broil over medium-high heat until the cheese melts and turns golden brown.
Step 6: Serving
- Serve the pumpkin soup in small bowls, and serve alongside the crostini.
Nutrition
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great recipes from me every week!
By , published Apr 12, 2012 on Tia Clara
Hello Aunt Clara, I was so inspired by this mouth watering recipe that I had to try it out immediately. I'm not sure we have the right sort of pumpkin here in the UK but the finished result tasted delicious all the same. The cheese crostini is the icing on… Read more »
You always make me smile, and the soup looks very yummy. Thanks.
ESTUVO MUY BUENO.
¡Gracias!