Creamy Roasted Pumpkin Soup in Dutch Oven
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This creamy roasted pumpkin soup, made in a Dutch oven, is nourishing, easy, and perfect for cold evenings — and it works with just about any pumpkin or squash variety.
This creamy roasted pumpkin soup recipe made in a Dutch oven is nourishing as well as tasty. Enjoy it as a starter, or serve with bread and salad for a light lunch or dinner.
For years, this delicious Dutch oven roasted creamy pumpkin soup has been a go-to whenever the temperature starts to drop. Fall is when pumpkins are in season, and we stock up for the whole winter — now that our own garden produces them, we store them well into early summer in the cool cellar.
Since pumpkins keep for months in a cool, dry place, we started planting a variety of squashes too. Butternut squash is a favorite for its flavor, but this soup works with any variety of pumpkin. It’s perfect for cold evenings, easy to make, and doesn’t need many spices — you can make it vegan too.
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Growing and Storing Pumpkins
Since pumpkins store easily for months in a cool, dry place, a variety of squashes have made their way into the garden here over the years. Butternut squash is the favorite for its flavor, but this soup works well with any variety of pumpkin — Golden Nugget or a small pie pumpkin both suit it nicely.
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How to Make Creamy Roasted Pumpkin Soup?
Ingredients List
- 1 small pie pumpkin (or Golden Nugget squash)
- 2 medium onions, 4 cloves garlic
- 5–6 tbsp olive oil or butter
- Salt, pepper, paprika, nutmeg
- 1–1.5L vegetable stock
- 2 tbsp cream
- 3 tbsp grated hard cheese (optional)
Cooking Instructions
Prep the Vegetables:
Peel and chop the pumpkin into cubes. Chop the onions and peel the garlic.
Start Cooking:
Heat a cast iron Dutch oven over medium heat and add the oil or butter. A pinch of asafoetida can go in at this stage too — an Indian spice that adds flavor and aids digestion, though it’s fine to skip if you don’t have it on hand.
Sauté:
Add the chopped onions and garlic and cook until translucent, then add the pumpkin cubes and fry until lightly browned.
Simmer:
Add the vegetable stock, cover, and cook on low heat for 45 minutes, until the vegetables are soft and mushy.
Blend:
Blend with a hand mixer until smooth and creamy.
Season and Serve:
Stir in the seasonings, a dash of olive oil, and the fresh cream. Serve hot, topped with shredded cheese or croutons.
Serving Suggestions
This soup works well at any point in a meal. Try it:
As a starter: a light opener before the main course.
With bread and salad: for a light lunch or dinner.
With homemade spelt bread and cheese: a favorite pairing here.
Tips for Making Creamy Roasted Pumpkin Soup
For fussy eaters: blend the soup ahead of time and let the spices soak in — puréeing disguises onion and garlic well, which helps if picky eaters object to seeing them.
Use an immersion blender: since soup is usually still hot at the puréeing stage, an immersion blender avoids the risk of plastic leaching into hot food, and saves on washing up since you can blend straight in the pot.
Cooling first: if using a standard blender instead, let the soup cool down first.
Can You Freeze This Soup?
Yes — though large batches for freezing aren’t usually made here, it’s an easy option. The soup freezes well for 2 to 3 months in freezer-safe containers; since liquids expand when frozen, leave a little space rather than filling containers to the brim. For baby food portions, freezing the soup in ice cube trays works nicely too.
Making This Soup Vegan
Yes — using only olive oil in place of butter makes this soup vegan. A good plant-based cream stirred in at the end adds extra flavor and richness, just like the dairy version.
Built for Easy, Nourishing Dinners
This soup is built for uncomplicated, nourishing dinners — it doesn’t need many spices, comes together easily, and adapts to whatever pumpkin or squash variety is on hand, which is part of why it’s stayed a fall and winter regular for years.
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Recipe Card
Creamy Roasted Pumpkin Soup in Dutch Oven
- Total Time: 60
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A nourishing, easy pumpkin soup roasted in a Dutch oven — perfect for cold evenings, and simple to make vegan.
Ingredients
- 1 small pie pumpkin (or Golden Nugget squash)
- 2 medium onions
- 4 cloves garlic
- 5 to 6 tablespoons olive oil (or unsalted butter)
- 1 to 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- A pinch of freshly ground nutmeg
- 1 to 1.5 liters vegetable stock or plain water
- 2 tablespoons full-fat cream (or vegan cream)
- 3 tablespoons grated hard cheese (optional, or vegan cheese)
Instructions
-
Prep the Vegetables:
Peel and chop the pumpkin into cubes. Chop the onions and peel the garlic.
-
Start Cooking:
Heat a cast iron Dutch oven over medium heat and add the oil or butter. A pinch of asafoetida can go in at this stage too — an Indian spice that adds flavor and aids digestion, though it’s fine to skip if you don’t have it on hand.
-
Sauté:
Add the chopped onions and garlic and cook until translucent, then add the pumpkin cubes and fry until lightly browned.
-
Simmer:
Add the vegetable stock, cover, and cook on low heat for 45 minutes, until the vegetables are soft and mushy.
-
Blend:
Blend with a hand mixer until smooth and creamy.
-
Season and Serve:
Stir in the seasonings, a dash of olive oil, and the fresh cream. Serve hot, topped with shredded cheese or croutons.
Notes
Keeps for 3 to 4 days in the fridge, or freezes well for 2 to 3 months in freezer-safe containers — leave a little space at the top since liquids expand when frozen.
- Prep Time: 15
- Cook Time: 45
- Category: Soups
Nutrition
- Serving Size: 4
- Calories: 125
- Fat: 25
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