Soups & Drinks

Savory Roasted Pumpkin Soup with Garlic and Herbs

Name: Savory Roasted Pumpkin Soup with Garlic and Herbs
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 1 medium pumpkin; 4 cloves garlic, peeled; 2 tbsp olive oil; 1 medium onion, chopped; 4 cups vegetable broth; 1 tsp fresh thyme; 1 tsp fresh rosemary, chopped; 1/2 tsp ground black pepper; Salt, to taste; 1/4 cup heavy cream or coconut milk; Fresh herbs; A drizzle of olive oil or cream; Toasted pumpkin seeds; Grated parmesan cheese

Servings: 4 Total Time: 1 hr Difficulty: Beginner

Jump To Recipe Print Recipe

Introduction

Few dishes capture the cozy warmth of autumn quite like a bowl of savory roasted pumpkin soup. This comforting soup combines the earthy sweetness of roasted pumpkin with the rich flavors of garlic and fresh herbs. Unlike sweeter pumpkin soups, this version is savory-forward, making it perfect for those who love hearty, well-balanced flavors.

With its velvety smooth texture, aromatic garlic, and fragrant herbs, this soup is elegant enough for dinner parties yet simple enough for weeknight meals. Serve it with a crusty loaf of bread, a drizzle of olive oil, or a sprinkle of parmesan for a dish that feels both rustic and refined.

Why I Love This Recipe ❤️

I love this roasted pumpkin soup because it’s deeply flavorful, wholesome, and versatile. Roasting the pumpkin first brings out its natural sweetness and caramelized notes, while garlic and herbs (like rosemary and thyme) add a savory balance. It’s the kind of soup that warms you from the inside out, perfect for chilly evenings.

Another reason I adore it is its nutritious nature. Pumpkin is packed with vitamins A and C, fiber, and antioxidants, making this soup not just delicious but nourishing too. Plus, it’s a recipe that feels gourmet without requiring complicated steps.

Why It’s a Must-Try Dish

This roasted pumpkin soup is a must-try because:

It’s rich in flavor, thanks to roasting rather than boiling.
It’s healthy and comforting, perfect for fall and winter.
It’s easy to customize with different herbs, spices, or toppings.
It’s make-ahead and freezer-friendly, ideal for meal prep.

If you’re looking for a seasonal dish that combines comfort, nutrition, and flavor, this soup is a winner.

Recipe Information

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings
Calories per Serving: ~180 kcal

Cuisine and Course

Cuisine: American / European-inspired
Course: Soup / Starter

Ingredients

For the Soup:

1 medium pumpkin (about 2–3 lbs), peeled, seeded, and cubed
4 cloves garlic, peeled
2 tbsp olive oil
1 medium onion, chopped
4 cups vegetable broth (or chicken broth for richer flavor)
1 tsp fresh thyme (or 1/2 tsp dried)
1 tsp fresh rosemary, chopped (or 1/2 tsp dried)
1/2 tsp ground black pepper
Salt, to taste
1/4 cup heavy cream or coconut milk (optional, for creaminess)

For Garnish (Optional):

Fresh herbs (thyme, parsley, or rosemary)
A drizzle of olive oil or cream
Toasted pumpkin seeds (pepitas)
Grated parmesan cheese

Simple Directions

Roast pumpkin and garlic until golden and tender.
Sauté onion and herbs in a pot.
Add roasted pumpkin and broth, simmer, then blend until smooth.
Stir in cream (if using), season, and serve hot with garnishes.

Step-by-Step Preparation Method

Roast the Pumpkin & Garlic
- Preheat oven to 400°F (200°C).
- Place cubed pumpkin and garlic cloves on a baking sheet, drizzle with 1 tbsp olive oil, season with salt and pepper, and roast for 25–30 minutes until golden and tender.
Sauté Aromatics
- In a large pot, heat 1 tbsp olive oil over medium heat.
- Add chopped onion and cook until soft and translucent, about 5 minutes.
- Stir in thyme and rosemary.
Combine & Simmer
- Add roasted pumpkin and garlic to the pot.
- Pour in broth and bring to a simmer. Cook for 10 minutes to blend flavors.
Blend the Soup
- Use an immersion blender to puree until smooth (or carefully blend in batches in a regular blender).
Finish the Soup
- Stir in heavy cream or coconut milk if using.
- Adjust seasoning with salt and pepper to taste.
Serve
- Ladle into bowls and garnish with fresh herbs, olive oil, pumpkin seeds, or parmesan.

How to Serve

Serve as a starter with crusty bread or garlic toast.
Pair with a green salad for a light meal.
Enjoy as a main course with grilled cheese sandwiches or roasted veggies.

Additional Recipe Tips

Roast pumpkin with a touch of smoked paprika for a deeper flavor.
Use an immersion blender directly in the pot for easier cleanup.
Make it vegan by using vegetable broth and coconut milk.
For extra texture, top with crispy croutons or toasted seeds.

Variations

Spicy Pumpkin Soup: Add a pinch of cayenne pepper or chili flakes.
Curried Pumpkin Soup: Stir in 1 tbsp curry powder with the onion.
Pumpkin & Carrot Soup: Add roasted carrots for extra sweetness.
Cheesy Pumpkin Soup: Stir in shredded cheddar or parmesan.

Freezing & Storage

Storage: Refrigerate in an airtight container for up to 4 days.
Freezing: Cool completely, then freeze in portions for up to 3 months.
Reheating: Reheat gently on the stovetop, adding a splash of broth if needed.

Special Equipment Needed

Baking sheet (for roasting pumpkin)
Large pot or Dutch oven
Immersion blender (or standard blender)
Ladle and serving bowls

Conclusion

This Savory Roasted Pumpkin Soup with Garlic and Herbs is the ultimate fall comfort dish—warming, flavorful, and nourishing. Roasting the pumpkin brings out a caramelized sweetness that pairs beautifully with garlic and herbs, while blending creates a silky, satisfying texture. Whether served as a starter or main, it’s a recipe that feels both hearty and elegant, making it a must-have for your autumn and winter menu.

Print Recipe