Roasted pumpkin soup

Roasted Pumpkin Soup

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If you want to make this delicious roasted pumpkin soup, you just have to keep reading, it’s easy and it’s delicious!

Let’s start with the pumpkin. You can put an entire pumpkin in the oven and toss it into various salads and sandwiches throughout the week. But here you got a delicious soup for a sunday, for example.

Ingredients

  • one whole sugar pie pumpkin
  • one white onion, chopped
  • 1 tbsp butter
  • 6 C chicken stock
  • 1 garlic clove, smashed
  • 1 leek, rinsed and finely chopped
  • 2 tsp kosher salt, plus more to taste
  • 1 tsp fresh thyme
  • black pepper, to taste
  • 1/3 C maple syrup
  • 1/2 C whipping cream
  • ground nutmeg, to taste
  • bread, croutons, roasted pepitas, and/or fresh parsley for garnish

Instructions

  1. Roast whole pumpkin(s): Poke a few holes in the pumpkin(s) with a knife or fork to allow for ventilation. Roast the whole pumpkin(s) on a glass pie dish or a foil-lined sheet pan at 350 °F for about one hour, or until you can easily poke a fork into the flesh.
  2. Meanwhile, sauté onions, garlic, and leeks: In a large soup pot (you’ll be adding all the stock and pumpkin to it later), melt the butter on medium heat, and add onions, leek, and garlic. Sauté until soft, but not brown. Turn off the heat and let it sit while the pumpkin finishes cooking.
  3. Take the pumpkin(s) out of the oven; let cool: You’ll want to let them chill for a minute – it’s hard to get the skin off when they’re blazing hot.
  4. Remove skin and seeds: The skin should peel right off. Cut in half and scoop seeds and strings out of the pumpkin. (This is messy – wear an apron). Reserve the flesh.
  5. Add chicken stock, pumpkin flesh, salt, pepper, and thyme to pot; cook: Bring to a boil, then reduce heat and simmer with the lid on for 30 minutes.
  6. Purée: Turn off the heat and use an immersion blender to blitz everything until smooth. No immersion blender? Let everything cool off, and purée in small batches in a food processor, then return the liquid to the pot.
  7. Bring to a boil; simmer for 30 minutes: Bring the puréed ingredients back to a boil, then reduce heat and simmer with the lid on for 30 minutes.
  8. Remove from heat; add cream, maple syrup, nutmeg, and salt and pepper to taste: Add more chicken stock (or water, if you’re out of stock) if the soup is too thick.
  9. Garnish with roasted pepitas or homemade croutons; serve!: You can to drizzle a little olive oil on top as well.

Notes

Look for pumpkins labeled “pie pumpkin” or “sugar pie pumpkin”.


Recipe by I’d Rather Be Meryl
https://www.idratherbemeryl.com/home/whole-roasted-pumpkin-soup

Get the recipe ready to print

Roasted Pumpkin Soup

You can put an entire pumpkin in the oven and toss it into various salads and sandwiches throughout the week.
Active time30 mins
Total Time3 hrs
Course: Soup
Cuisine: traditional
Keyword: roasted pumpkin
Author: I’d Rather Be Meryl

Ingredients

  • 1 whole sugar pie pumpkin
  • 1 white onion chopped
  • 1 tbsp butter
  • 1 tsp fresh thyme
  • 1 garlic clove smashed
  • 1 leek rinsed and finely chopped
  • 6 C chicken stock
  • 2 tsp kosher salt plus more to taste
  • black pepper to taste
  • 1/3 C maple syrup
  • 1/2 C whipping cream
  • ground nutmeg to taste
  • Bread, croutons, roasted pepitas, and/or fresh parsley for garnish

Instructions

  • Roast whole pumpkin(s):
    Poke a few holes in the pumpkin(s) with a knife or fork to allow for ventilation.
    Roast the whole pumpkin(s) on a glass pie dish or a foil-lined sheet pan at 350 °F for about one hour, or until you can easily poke a fork into the flesh.
  • Meanwhile, sauté onions, garlic, and leeks:
    In a large soup pot (you’ll be adding all the stock and pumpkin to it later), melt the butter on medium heat, and add onions, leek, and garlic. Sauté until soft, but not brown.
    Turn off the heat and let it sit while the pumpkin finishes cooking.
  • Take the pumpkin(s) out of the oven; let cool:
    You’ll want to let them chill for a minute—it’s hard to get the skin off when they’re blazing hot.
  • Remove skin and seeds:
    The skin should peel right off. Cut in half and scoop seeds and strings out of the pumpkin. (This is messy—wear an apron.) Reserve the flesh.
  • Add chicken stock, pumpkin flesh, salt, pepper, and thyme to pot; cook:
    Bring to a boil, then reduce heat and simmer with the lid on for 30 minutes.
  • Purée:
    Turn off the heat and use an immersion blender to blitz everything until smooth.
    No immersion blender? Let everything cool off, and purée in small batches in a food processor, then return the liquid to the pot.
  • Bring to a boil; simmer for 30 minutes:
    Bring the puréed ingredients back to a boil, then reduce heat and simmer with the lid on for 30 minutes.
  • Remove from heat; add cream, maple syrup, nutmeg, and salt and pepper to taste:
    Add more chicken stock (or water, if you’re out of stock) if the soup is too thick.
  • Garnish with roasted pepitas or homemade croutons; serve!:
    You can to drizzle a little olive oil on top as well.

Notes

Look for pumpkins labeled “pie pumpkin” or “sugar pie pumpkin”.

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