Roasted Pumpkin Cider Soup

Warm up your autumn evenings with a comforting bowl of Roasted Pumpkin Cider Soup, a velvety blend of seasonal flavors that’s as nourishing as it is irresistible. This recipe pairs the natural sweetness of roasted sugar pumpkin with the crisp tartness of apple cider for a harmonious balance, while a hint of cinnamon and nutmeg adds cozy, aromatic warmth. Creamy, rich, and perfectly spiced, this soup is made even more indulgent with the addition of heavy cream and a sautéed garlic-onion base. Top it with crunchy toasted pumpkin seeds and a sprig of fresh thyme for an elegant garnish, and you've got a dish that's perfect for dinner parties or a quiet night by the fire. Quick to prepare, with just 20 minutes of prep and 50 minutes total cook time, this fall-inspired creation serves four and is sure to be a seasonal favorite.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 pounds pumpkin (sugar or pie variety)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1 medium yellow onion (diced)
• 2 pieces garlic cloves (minced)
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 2 cups apple cider
• 3 cups vegetable broth
• 0.5 cup heavy cream
• 0.25 cup pumpkin seeds (optional, for garnish)
• 1 teaspoon fresh thyme (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the pumpkin in half, scoop out the seeds, and place the halves cut-side up on a baking sheet lined with parchment paper.

Step 3

Brush the pumpkin flesh with 1 tablespoon of olive oil, and sprinkle with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

Step 4

Roast the pumpkin in the preheated oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork. Let it cool slightly, then scoop the flesh into a bowl and set aside.

Step 5

In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of unsalted butter over medium heat.

Step 6

Add the diced onion and sauté for 5-7 minutes, stirring occasionally, until softened and translucent.

Step 7

Stir in the minced garlic, cinnamon, and nutmeg, cooking for 1 minute until fragrant.

Step 8

Add the roasted pumpkin flesh, apple cider, and vegetable broth to the pot. Stir to combine and bring the mixture to a simmer.

Step 9

Let the soup simmer gently for 15 minutes to allow the flavors to meld together.

Step 10

Using an immersion blender (or working in batches with a countertop blender), puree the soup until smooth and creamy.

Step 11

Stir in the heavy cream and adjust seasoning with additional salt and pepper to taste.

Step 12

If desired, toast the pumpkin seeds in a dry skillet over medium heat for 2-3 minutes, shaking the pan occasionally, until lightly browned.

Step 13

Ladle the soup into bowls and garnish with toasted pumpkin seeds and fresh thyme, if using. Serve warm and enjoy!

Nutrition Facts

Serving size	2523 grams (2523.0g)

Amount per serving	% Daily Value*
Calories	1775

Total Fat 112.70g	144%
Saturated Fat 46.40g	232%
Polyunsaturated Fat 5.00g
Cholesterol 182mg	61%
Sodium 4124mg	179%
Total Carbohydrate 170.60g	62%
Dietary Fiber 25.50g	91%
Total Sugars 85.60g
Protein 29.50g	59%

Vitamin D 0IU	0%
Calcium 366mg	28%
Iron 13mg	70%
Potassium 4407mg	94%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.9%

Protein: 6.5%

Carbs: 37.6%