Lazy Roasted Pumpkin Soup (No Cream!)

Lazy roasted pumpkin soup in a white scalloped bowl with a spoon and a slice of toast

Lazy Roasted Pumpkin Soup (No Cream!)

An easy pumpkin soup without cream or milk: butternut pumpkin, potatoes, onion and garlic are roasted on one sheet pan, then blended with vegetable stock, a touch of honey and fresh rosemary until silky smooth.

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Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: servings

Equipment

Ingredients
US Customary - Metric

2 pounds butternut pumpkin, aka butternut squash (about 1 small squash), halved lengthwise and seeded
2 potatoes, medium russet or Yukon Gold, scrubbed and halved lengthwise
1 onion, yellow or brown, peeled and halved
3 cloves garlic, unpeeled
2 tbs olive oil
sea salt, to taste
5 cups vegetable stock, plus more to thin if needed
1 tablespoon honey, or maple syrup to make it vegan
2 sprigs fresh rosemary, leaves only

Instructions

Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper. Cut the butternut pumpkin in half lengthwise and scoop out the seeds. Brush the cut surfaces with some of the olive oil, season with sea salt and place the halves cut side down on the tray.
Halve the potatoes lengthwise and the peeled onion through the root. Toss the potatoes, onion and unpeeled garlic cloves with the remaining olive oil and a pinch of salt, then arrange them on the tray around the pumpkin, potatoes cut side down.
Roast for 45 to 55 minutes, until the pumpkin and potatoes are completely tender when pierced with a knife. Check at 30 minutes and remove the garlic and onion to a plate if they are soft and golden before everything else is done.
Scoop the pumpkin flesh away from the skin and add it to a blender. Scoop the potato flesh from the skins (or leave the skins on for a more rustic soup) and add it along with the onion. Squeeze the garlic out of its papery skins into the blender.
Add the vegetable stock, honey (or maple syrup) and the rosemary leaves. Blend until completely smooth, working in batches if needed: fill the blender no more than halfway, remove the center cap and cover the opening with a folded towel so steam can escape.
Pour the soup into a large saucepan and warm it over medium-low heat, stirring often, until heated through. Thin with a little more stock or water if it is too thick, then taste and season with salt and pepper before serving.

Notes

Make it vegan: use maple syrup instead of honey.

Spice it up: add ¼ to ½ teaspoon each of ground cinnamon and ground ginger before blending.

No countertop blender? Transfer everything to a large pot and blend with an immersion blender.

Storage: keeps 4 to 5 days in the fridge or up to 3 months in the freezer. Thin with a little stock when reheating.

Nutrition (estimated per serving)

Calories: 194kcalCarbohydrates: 38gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 795mgPotassium: 866mgFiber: 5gSugar: 9gVitamin A: 16492IUVitamin C: 48mgCalcium: 88mgIron: 2mg

Course: Main Course, Soup

Cuisine: American, vegetarian

Keyword: dairy-free pumpkin soup, Delicious Everyday, pumpkin soup without cream, pumpkin soup without milk, roasted pumpkin soup

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