Slow-roasted until deeply caramelized, this roasted pumpkin cream soup turns humble autumn vegetables into pure silk. Butternut squash, sweet cherry tomatoes and a whole head of garlic roast together until golden, then blend into a velvety, gently spiced bowl. It is cozy, nourishing and proof that healthy comfort food can taste indulgent.
Ingredients
- 1 butternut squash
- 200 g (7 oz) cherry tomatoes
- 1 red onion or shallot
- 2 carrots
- 1 head garlic
- 1 tsp Italian herbs
- 2 tbsp olive oil
- 500-600 ml (2 to 2 1/2 cups) chicken or vegetable broth
- 200 ml (3/4 cup) 10% cream or coconut milk
- Salt to taste
- For serving: cilantro, chili flakes, pumpkin seeds
- For toasts: 2 slices bread, butter, cheese
Instructions
- Spread the pumpkin, tomatoes, onion, carrots and garlic on a baking sheet. Drizzle with olive oil and sprinkle with Italian herbs. Cover with foil and roast at 180 C (350 F) for 1 hour.
- Remove the foil and roast for another 30 minutes at 220 C (425 F) until caramelized.
- Blend the roasted vegetables until smooth, transfer to a pot, add the broth, salt and cream or coconut milk, and simmer for 2 minutes, stirring.
- Serve garnished with cilantro, chili flakes and pumpkin seeds. For the toasts: butter the bread, sprinkle with cheese and fry on both sides until golden.
Tips
- For a fully vegetarian version, use vegetable broth and coconut milk — the soup stays just as silky. If you love creamy blended soups, try our Red Lentil Cream Soup and Creamy Zucchini Soup next.
- Do not skip the foil-free second roast: caramelization is where the deep, sweet flavor comes from. The USDA offers handy guidance on safe vegetable roasting and soup storage.
- Roast an extra tray of vegetables and freeze the blended base — it reheats beautifully for meal prep. Our Creamy Vegetable Soup with Herb Croutons is another freezer-friendly favorite.
Nutrition
Per 100 g: 80 kcal | Protein 2 g | Fat 4 g | Carbs 6 g