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Roasted Pumpkin Soup with Apple Cider

This roasted pumpkin soup combines the natural sweetness of pumpkin with warm spices and a splash of apple cider, creating a velvety, smooth texture with vibrant orange color. The roasting process enhances the pumpkin's flavor, while blending results in a creamy, comforting bowl perfect for fall.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium pumpkin about 2 pounds, halved and seeded
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon cinnamon ground
  • 1/2 teaspoon nutmeg ground
  • 1 cup apple cider for flavoring
  • 1 cup vegetable broth or chicken broth
  • 1 cup heavy cream optional, for richness
  • to taste salt
  • to taste black pepper

Equipment

  • Baking sheet
  • Blender or Immersion Blender
  • Large pot

Method
 

  1. Preheat the oven to 400°F (200°C). Place the halved pumpkin on a baking sheet, brush with olive oil, and sprinkle with cinnamon and nutmeg. Roast for about 35-40 minutes until the pumpkin flesh is tender and starts to caramelize slightly.
  2. Let the roasted pumpkin cool slightly, then peel away the skin and scoop the soft flesh into a blender or large mixing bowl.
  3. Add the apple cider and vegetable broth to the pumpkin, then blend until smooth and velvety with no lumps.
  4. Pour the blended mixture into a large pot and bring it to a gentle simmer over medium heat. Stir occasionally, allowing flavors to meld for about 10 minutes.
  5. Stir in the heavy cream for added richness, and season with salt and black pepper to taste. Adjust seasonings as desired.
  6. Once heated through and well combined, ladle the soup into bowls and serve hot, garnished with a swirl of cream or a sprinkle of cinnamon if desired.

Notes

For a thinner soup, add more broth or apple cider. To enhance spiciness, include a pinch of ginger or a dash of cayenne pepper for heat.