Name: Roasted Pumpkin Soup Recipe
Total time: 85 min
Yield: 4
Cuisine: American

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This pumpkin soup recipe is creamy and healthy It calls for roasted pumpkin for maximum flavor. This roasted pumpkin soup recipe would look lovely on your holiday dinner table, and leftovers would go great with sandwiches or salads the next day. Recipe yields 4 bowls or 6 cups of soup. 

How to make Roasted Pumpkin Soup  Recipe

Cookie And Kate

Crawler

American

<p>This pumpkin soup recipe is creamy and healthy It calls for roasted pumpkin for maximum flavor. This roasted pumpkin soup recipe would look lovely on your holiday dinner table, and leftovers would go great with sandwiches or salads the next day. Recipe yields 4 bowls or 6 cups of soup. </p>

Vegetarian

Olive Oil,  Divided

One sugar pie pumpkin

Large Yellow Onion,  Chopped

Large or 6 medium garlic cloves,  pressed or minced

Sea salt

Ground cinnamon

Ground nutmeg

Cloves

Tiny cayenne pepper

Freshly ground black pepper

Vegetable Broth

Full fat coconut milk or heavy cream

Maple syrup or honey

Preheat oven to 425 degrees fahrenheit and line a baking sheet with parchment paper for easy cleanup. Carefully halve the pumpkin and scoop out the seeds (you can roast the seeds if youd likesee notebut you wont need them for this recipe).

step 1

Slice each pumpkin halve in half to make quarters. Brush or rub 1 tablespoon olive oil over the flesh of the pumpkin and place the quarters, cut sides down, onto the baking sheet. Roast for 35 minutes or longer, until the orange flesh is easily pierced through with a fork. Set it aside to cool for a few minutes.

step 2

Heat the remaining 3 tablespoons olive oil in a large dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, garlic and salt to the skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. In the meantime, peel the pumpkin skin off the pumpkins and discard the skin.

step 3

Add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper (if using), and a few twists of freshly ground black pepper. Use your stirring spoon to break up the pumpkin a bit. Pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavors time to meld.

step 4

While the soup is cooking, toast the pepitas in a medium skillet over medium-low heat, stirring frequently, until fragrant, golden and making little popping noises. You want them to be nice and toasty, but not burnt. Transfer pepitas to a bowl to cool.

step 5

Once the pumpkin mixture is done cooking, stir in the coconut milk and maple syrup. Remove the soup from heat and let it cool slightly. You can use an immersion blender to blend this soup in the pot. I prefer to use my stand blender, which yields the creamiest resultsworking in batches, transfer the contents of the pan to a blender (do not fill your blender past the maximum fill line!). Securely fasten the blenders lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you pure the mixture until smooth. Transfer the pured soup to a serving bowl and repeat with the remaining batches.

step 6

Taste and adjust if necessary (i thought the soup was just right as is, but you might want to add more coconut milk for extra creaminess/milder flavor, or maple syrup to make it a little sweeter).

step 7

Ladle the soup into individual bowls. Sprinkle pepitas over the soup and serve. Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.

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Roasted Pumpkin Soup Recipe

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Ingredients for Roasted Pumpkin Soup Recipe

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