Half-Roasted Spiced Pumpkin Soup
A comforting soup made from half a roasted pumpkin blended with warming spices, finished with a swirl of cream and toasted pepitas. This American-inspired soup recipe, ready in about 65 minutes, pairs small pumpkin, halved and seeded, olive oil, onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 (about 2 lbs) small pumpkin, halved and seeded
- 3 tbsp olive oil
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 3 cloves garlic cloves, minced
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 4 cups vegetable broth
- 1/4 cup heavy cream
- 2 tbsp pepitas (pumpkin seeds), toasted
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Brush 1 halved and seeded pumpkin (about 2 lbs) with 2 tbsp olive oil and place cut side down on a baking sheet. Roast for 40 minutes until tender.
- Step 2: While pumpkin roasts, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 chopped onion and 1 chopped carrot, cooking for 5-7 minutes until softened.
- Step 3: Add 3 minced garlic cloves, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg to the pot. Cook for 1 minute until fragrant.
- Step 4: Scoop roasted pumpkin flesh from skin (about 3 cups) into the pot. Pour in 4 cups vegetable broth and bring to a simmer. Cook for 10 minutes.
- Step 5: Use an immersion blender to puree soup until smooth. Stir in 1 tsp salt and 1/2 tsp black pepper.
- Step 6: Ladle soup into bowls, swirl 1/4 cup heavy cream on top, and garnish with 2 tbsp toasted pepitas. Serve warm.
Frequently asked questions
How long does Half-Roasted Spiced Pumpkin Soup take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Roasted Spiced Pumpkin Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Half-Roasted Spiced Pumpkin Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Roasted Spiced Pumpkin Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Half-Roasted Spiced Pumpkin Soup?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
