Creamy Roasted Pumpkin Soup in Dutch Oven

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This creamy roasted pumpkin soup recipe in Dutch oven is nourishing as well as tasty. Enjoy the soup as a starter or serve with bread and salad for a light lunch or dinner.

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For years I have been making this delicious Dutch oven roasted creamy pumpkin soup recipe when the temperature starts to drop.  Fall is when pumpkins are in season and we stock up on pumpkins for the whole winter. Now with our own garden producing, we store them well into early summer in the confines of our cold cellar.

Since pumpkins can easily be stored for months in a cool and dry place, we started planting a variety of squashes. My favorite of all is without doubt – Butternut Squash because of its flavor. But this soup can be made with any variety of pumpkin.

This delicious soup is perfect for the cold evenings and its so easy to make. I am always for easy and nourishing meals to feed my family. You don’t even need many spices and moreover you can make this soup vegan too. Since, I want uncomplicated quick and light dinner recipes, I tend to lean more towards soups. I usually serve soups with Home baked Spelt bread and cheese.

How to make Creamy Roasted Pumpkin Soup Recipe

Tools you may need

Cast Iron Dutch Oven

Hand Blender

Sharp Knife or Chef’s knife

Creamy Dutch Oven Roasted Pumpkin Soup Video Tutorial

Ingredients

1 Small Pie Pumpkin or Golden Nugget variety

2 Medium Onions

4 Cloves of Garlic

5 to 6 Tablespoons of Olive Oil in case you are Vegan or unsalted butter

1-2 teaspoons of Salt

1 teaspoon of freshly ground black pepper

1 teaspoon of paprika

a pinch of freshly ground nutmeg

1 to 1.5 liters of vegetable stock or plain water

2 tablespoons of full fat cream ( or vegan Cream )

3 tablespoons of grated hard cheese (optional or vegan cheese)

Instructions to make Creamy Roasted Pumpkin Soup

1. Peel and chop the pumpkin into cubes.
2. Chop the onions, and peel the garlic pods.
3. Heat a cast iron Dutch oven on medium heat and add oil or butter.
4. At this stage I usually add a pinch of asafoetida, an Indian spice which adds extra flavor and helps with digestion. You can skip this if you don’t have access to this ingredient.
5. Add the chopped onions and the garlic pods. Cook them until they turn translucent.
6. Next add all the chopped pumpkin cubes and fry them until lightly browned.
7. Add the vegetable stock, cover and cook on low heat for 45 minutes.
8. Once the vegetables are cooked well and turn soft and mushy, use a hand mixer and blend until smooth and creamy.
9. Add the seasonings and a dash of olive oil, and the fresh cream. Stir well.
10. Serve hot topped with shredded cheese or croutons.

How long does the soup last?

You can typically store this soup for about 3-4 days in the fridge.

Can you freeze the soup?

I usually don’t make large quantities for freezing, but yes that is an option. You can freeze the soup for about 2-3 months. Fill the cooled soup into freezer safe containers.Since liquids expand when you freeze them, do not fill the containers to the brim. Leave space for expansion and they are good to go.

Alternatively, if you are making extra for baby food, you could freeze the soup into ice cube boxes for portion sizes. I used to do that for my baby years back.

Tips for making Creamy Roasted Pumpkin Soup

If you have fussy eaters, it is advisable to blend the soup before hand and the let all the spices also soak up.

My daughter doesn’t like the sight of onion or garlic, so I use the hand mixer to puree all the vegetables and disguise it nicely. She loves the soup and eats without any fuss. I guess this is what all mothers do, to get their kids to eat veggies.

Since soups are usually boiling hot whenever you get to the pureeing stage, it’s best to use a glass blender for this purpose. For the simple reason that plastic leeches into food when it comes in contact with hot substance, I use a hand mixer also known as an immersion blender. On the other hand, cool the soup before using a conventional blender.

Another reason, I prefer the hand blender is that it saves on the washing up. I can blend the soup straight into the pot.

Can you make the Soup Vegan?

Yes, I usually make the soup vegan using only olive oil. If you have a good plant based cream, you can add that at the end for extra flavor.

Printable Recipe Card

Roasted Pumpkin Soup Recipe in Dutch Oven

Serves: 4 Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 125 calories 25 grams fat

Rating: 5.0/5

( 4 voted )

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Ingredients

• 1 Small Pie Pumpkin or Golden Nugget variety
• 2 Medium Onions
• 4 Cloves of Garlic
• 5 to 6 Tablespoons of Olive Oil in case you are Vegan or unsalted butter
• 1-2 teaspoons of Salt
• 1 teaspoon of freshly ground black pepper
• 1 teaspoon of paprika
• a pinch of freshly ground nutmeg
• 1 to 1.5 liters of vegetable stock or plain water
• 2 tablespoons of full fat cream (or vegan cream)
• 3 tablespoons of grated hard cheese (or vegan cheese )

Instructions

1. Peel and chop the pumpkin into cubes.
2. Chop the onions, and peel the garlic pods.
3. Heat a cast iron Dutch oven on medium heat and add oil or butter.
4. At this stage I usually add a pinch of asafoetida, an Indian spice which adds extra flavor and helps with digestion.
5. Add the chopped onions and the garlic pods. Cook them until they turn translucent.
6. Next add all the chopped pumpkin cubes and fry them until lightly browned.
7. Add the vegetable stock, cover and cook on low heat for 45 minutes.
8. Once the vegetables are cooked well and are soft, use a hand mixer and blend until smooth and creamy.
9. Add the seasonings and a dash of olive oil, and the fresh cream.
10. Serve hot topped with shredded cheese or croutons.

Did You Make This Recipe?

How did it go? Tag me on Instagram at @vitalfairliving.

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Other Soup Recipes you may like

Fall Vegetable Soup

Rhubarb Lentil Soup

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