Go Back
–+ servings
Creamy roasted pumpkin soup with pesto and garnished sage leaves in a white bowl.
Print Recipe
5 from 4 votes

Roasted Pumpkin Soup with Pesto

I love this roasted pumpkin soup with pesto! This roasted pumpkin soup recipe is one of the first dishes I make when it comes Fall. 
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Side, Soup
Cuisine: American
Servings: 4
Author: Lindsey Baruch

Ingredients

  • 1 large sugar pie pumpkin about 4 cups
  • 1 yellow onions quartered
  • 1 head of garlic cut in half
  • 1/4 cup extra-virgin olive oil
  • 2 cups vegetable broth
  • 1 cup heavy cream
  • salt, pepper, sugar, sherry vinegar to taste

For the pumpkin seed pesto

  • 1 large bundle of basil
  • a few leaves of sage
  • 2 garlic cloves
  • 1/4 cup toasted pumpkin seeds
  • 1/3 cup grated parmesan adjust with more if you prefer
  • 1/2 cup extra-virgin olive oil
  • kosher salt and pepper to taste

Instructions

  • Roast your vegetables
    Prep your ingredients and preheat your oven to 400 degrees F. Slice your pumpkin in quarters and then once more in half, roughly chop your onions and cut your garlic head in half. Place all on a rimmed baking sheet with parchment paper. Season with salt, pepper and olive oil. Roast until all the vegetables are fork tender, about 40-50 minutes.
  • Make your pesto
    While your vegetables are roasting, make your pesto. In a food processor, blend basil, pumpkin seeds, fresh sage, shredded parmesan, salt, pepper, garlic cloves while streaming in olive oil. Set aside until ready to serve.
  • Blend!
    Once all your vegetables are ready, peel off the outside skins of the pumpkin and place the flesh in a blender with your onions, and squeeze out your garlic.
    *Pour and blend in a high speed blender, or you can use an immersion blender as well.
  • After all your vegetables are in, add in your broth. Blend until smooth. Finish with your heavy cream, blend again adjusting with salt, pepper and sugar to taste. Adjust with sherry vinegar if you prefer, I like a little bit of acid in my soup to balance everything, but it’s up to you!
  • Serve in bowls, top with fresh sage leaves and your pesto with a drizzle of oil, cream for garnish and black pepper.

Nutrition

Calories: 615kcal | Carbohydrates: 7g | Protein: 5g | Fat: 64g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 36g | Cholesterol: 74mg | Sodium: 634mg | Potassium: 118mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1198IU | Vitamin C: 3mg | Calcium: 122mg | Iron: 0.4mg