Pumpkin Squash Soup with Garlic and Thyme

Warm up with the comforting flavors of fall in this luscious Pumpkin Squash Soup with Garlic and Thyme. Roasted pumpkin and butternut squash lend a naturally sweet, earthy depth to this velvety soup, while fresh thyme, garlic, and a touch of nutmeg add layers of aromatic richness. Gently simmered with vegetable broth and finished with a splash of heavy cream, this soup achieves a perfectly smooth and creamy texture that's both indulgent and nourishing. Garnish with crunchy pumpkin seeds for added texture and a visual pop, making it a feast as beautiful as it is delicious. Ready in just over an hour, this easy soup is perfect for cozy weeknights or as a stunning starter for autumn gatherings.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1 small (about 2 pounds) pumpkin
• 1 medium (about 2 pounds) butternut squash
• 3 tablespoons olive oil
• 4 cloves garlic
• 1 medium onion
• 4 cups vegetable broth
• 2 teaspoons (chopped) fresh thyme
• 1 cup heavy cream
• 0.5 teaspoons nutmeg
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoons black pepper
• 0.25 cup (optional, for garnish) pumpkin seeds

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Cut the pumpkin and butternut squash in half lengthwise and scoop out the seeds. Place them cut side up on the baking sheet.

Step 3

Drizzle 2 tablespoons of olive oil over the pumpkin and squash halves, then season lightly with salt and pepper. Roast in the preheated oven for 35-40 minutes, or until the flesh is soft and slightly caramelized.

Step 4

While the vegetables are roasting, finely chop the garlic and onion.

Step 5

In a large soup pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 5 minutes.

Step 6

Once the pumpkin and squash are done roasting, let them cool slightly. Scoop out the flesh and discard the skins.

Step 7

Add the roasted pumpkin and squash to the pot with the sautéed onion and garlic. Pour in the vegetable broth and add the chopped thyme and nutmeg.

Step 8

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes to meld the flavors.

Step 9

Using an immersion blender (or carefully transferring the soup in batches to a countertop blender), purée the soup until smooth and creamy.

Step 10

Stir in the heavy cream and season with additional salt and pepper to taste. If the soup is too thick, you can add more broth or water to reach your desired consistency.

Step 11

Ladle the soup into bowls and garnish with a drizzle of cream, a sprinkle of thyme leaves, and pumpkin seeds if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(3239.4g)

Amount per serving	% Daily Value*
Calories	2431.8

Total Fat 150.3g	0%
Saturated Fat 60.2g	0%
Polyunsaturated Fat 14.0g
Cholesterol 240mg	0%
Sodium 4736.6mg	0%
Total Carbohydrate 237.4g	0%
Dietary Fiber 50.2g	0%
Total Sugars 65.0g
Protein 47.7g	0%

Vitamin D 0IU	0%
Calcium 778.5mg	0%
Iron 21.4mg	0%
Potassium 7948.2mg	0%

*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: 54.3%

Protein: 7.7%

Carbs: 38.1%