As the leaves turn golden and the air grows crisp, there’s nothing quite like a bowl of steaming roasted pumpkin soup to warm your soul.
This autumn favorite gets a delightful twist with the addition of aromatic garlic and fragrant rosemary. I remember the first time I made this soup; the enticing aroma filled my kitchen, and I knew I had stumbled upon something special.
This simple yet flavorful recipe is perfect for those chilly evenings when you crave comfort food that’s both nutritious and satisfying. Whether you’re a seasoned cook or just starting your culinary journey, this herby soup is sure to become a staple in your autumn recipe collection.
How to Make Roasted Pumpkin Soup with Garlic and Rosemary
Ingredients and Quantities
• 2 lbs (approximately 1 kg) pumpkin, peeled and diced
• 4-5 cloves garlic
• 1 sprig fresh rosemary
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 medium carrots, peeled and diced (optional)
• 2 stalks celery, diced (optional)
• 3 cups (750 ml) vegetable stock
• 1 tablespoon tomato purée (optional)
• 4 tablespoons dairy-free cream (optional)
• 1 teaspoon smoked paprika (optional)
• Salt and black pepper to taste
Preparation Steps
Roasting the Vegetables
1. Preheat your oven to 400°F (200°C).
2. Cut the pumpkin into quarters, scoop out the seeds, and remove the skin. Chop into chunks about 1-inch in size.
3. In a large roasting tin, combine the pumpkin chunks, diced onion, whole garlic cloves, and if using, the carrots and celery.
4. Drizzle the vegetables with olive oil, then sprinkle with salt, pepper, and smoked paprika if desired. Add the sprig of rosemary and toss everything together to ensure even coating.
Roasting Process
Place the roasting tin in the preheated oven and let the vegetables roast for about 30 minutes. You’ll know they’re ready when the pumpkin and carrots are tender enough to pierce easily with a fork. The garlic should be soft and fragrant. Once done, remove the tin from the oven and squeeze the roasted garlic cloves back into the mix, discarding the papery skins.
Blending the Soup
Transfer the roasted vegetables to a blender or food processor. Add the vegetable stock, tomato purée, and dairy-free cream if using. Blend until you achieve a smooth, velvety consistency. You might need to do this in batches depending on the size of your blender.
Seasoning and Serving
Pour the blended soup into a large pot and warm it over medium heat. Taste and adjust the seasoning as needed. Ladle the soup into bowls and, if you’re feeling fancy, drizzle with a swirl of dairy-free cream. For added texture and flavor, top with crispy rosemary breadcrumbs or a sprinkle of roasted pumpkin seeds.
Enhancing the Flavor with Garlic and Rosemary
The Role of Garlic
Roasting garlic is a game-changer for this soup. The process mellows its sharp bite and brings out a rich, nutty sweetness that complements the pumpkin beautifully. To prepare the garlic, simply peel off any loose, papery skin but keep the cloves whole. As they roast, they’ll become soft and easily squeezable, infusing the soup with their incredible flavor.
The Magic of Rosemary
Fresh rosemary adds a wonderful earthy, pine-like aroma to the soup. If you can’t get your hands on fresh rosemary, dried will work too, but use it sparingly as it’s more concentrated. About a teaspoon of dried rosemary will suffice for this recipe.
For an extra special touch, try making crispy rosemary breadcrumbs as a topping. Simply tear up some stale bread, toss it with finely chopped rosemary, a crushed garlic clove, and a drizzle of olive oil. Toast in a pan until golden and crisp, then sprinkle over your soup for a delightful crunch.
Tips and Variations
Using Different Types of Pumpkin
While any pumpkin variety will work for this soup, I’ve found that sugar pumpkins or butternut squash yield the best results. They have a sweeter flavor and creamier texture compared to the large carving pumpkins used for jack-o’-lanterns. If you do use a carving pumpkin, you might want to add a touch of honey or maple syrup to enhance the sweetness.
Adding Extra Creaminess
For those who love an extra creamy soup, try adding a handful of soaked cashews or almonds before blending. This not only adds richness but also boosts the protein content of your soup. Just remember to soak the nuts for at least 30 minutes in hot water before adding them to ensure a smooth blend.
Spicing It Up
Don’t be afraid to play with spices! A pinch of smoked paprika adds depth, while a dash of chili flakes can give your soup a pleasant kick. I once added a teaspoon of curry powder, and it was a delightful fusion of flavors that worked surprisingly well with the pumpkin and rosemary.
Nutritional Benefits of Roasted Pumpkin Soup
Health Benefits of Pumpkin
Pumpkin is a nutritional powerhouse, packed with vitamins and minerals. It’s rich in beta-carotene, which your body converts to vitamin A, essential for eye health and immune function. Pumpkin is also a good source of vitamin C, potassium, and fiber, making this soup not just delicious but nutritious too.
Low-Calorie and High-Fiber
One of the best things about this soup is that it’s relatively low in calories while being incredibly satisfying. A typical serving (about 1 cup) contains approximately 150-200 calories, depending on the additions you make. The high fiber content from the pumpkin helps keep you feeling full and aids in digestion.
Final Thoughts
This roasted pumpkin soup with garlic and rosemary is more than just a meal; it’s a celebration of autumn flavors. It’s simple enough for a weeknight dinner yet elegant enough to serve at a dinner party. The combination of sweet roasted pumpkin, mellow garlic, and aromatic rosemary creates a symphony of flavors that will have you coming back for more.
I encourage you to make this soup your own. Experiment with different toppings, spices, or even try swapping half the pumpkin for sweet potato. The possibilities are endless! And don’t forget to save those pumpkin seeds – roast them with a bit of salt for a crunchy, nutritious snack or soup topper.
So, as the autumn chill sets in, warm up your kitchen and your soul with this comforting soup. I’d love to hear about your experiences with this recipe or any creative twists you’ve added. Feel free to share your thoughts in the comments below. Happy cooking, and enjoy your cozy bowl of autumn goodness!
