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Roasted Pumpkin Soup For Fall Dinners

Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Soup
Servings: 4
Author: Martha Stewart, seen on Between Naps On The Porch


  • 2-1/2 pounds sugar pumpkin peeled, seeded and cut into 1-inch pieces
  • 1 onion peeled and cut into 1-inch pieces
  • 2 garlic cloves peeled
  • 4 sprigs thyme
  • 4 sage leaves
  • Olive oil enough to coat pumpkin pieces
  • Coarse salt and freshly ground pepper
  • 3 cups homemade or store-bought low-sodium vegetable stock add more as needed
  • 1/2 cup heavy cream plus more for serving
  • 5 tablespoons freshly grated Parmesan cheese
  • Roasted Pumkin seeds or butternut squash seed for serving optional


  • Preheat over to 450 degrees.
  • Combine pumpkin, onion, garlic and herbs on a rimmed baking sheet.
  • Drizzle with oil and season with salt and pepper.
  • Toss to coat pumpkin, then, (tossing vegetables halfway through) until pumpkin in slightly caramelized and very tender when pierced with tip of sharp knife.
  • Discard any woody stems from the herbs, leaving the leaves.
  • Transfer vegetables to a blender.
  • Add stock and cream.
  • Blend until smooth, adding more stock if necessary to achieve desired consistency.
  • Transfer to pumpkin enamel cast iron pot.
  • Bring to a slight simmer over medium heat.
  • Add cheese and whisk until smooth.
  • Season with salt and pepper.
  • Serve, garnished with heavy cream and roasted pumpkin seeds, if desired.