Roasted Pumpkin Soup
Roasted pumpkin makes the perfect fall soup! Pumpkins are one of my favorite fall foods due to their versatility. There are not many other fruits (pumpkins are technically a fruit) that can be used in sweet and savory dishes. Roasting them brings out their natural sweetness and is how I start most of my pumpkin/squash dishes.
Any pumpkin or squash will work wonderfully in this soup. We only need 3 cups of puree for this recipe and a small to medium pumpkin would be plenty. However, I do recommend roasting a larger pumpkin as the puree is the perfect base for gnocchi, pumpkin ravioli, and many other fall dishes! It can also be frozen.
Blending the soup makes it creamy without the need for cream or dairy. If you like your soup thicker, add less stock or more pumpkin.
To make this soup extra special you can top with crumbled bacon, sautéed mushrooms, pumpkin seeds or your favorite topping.
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- 3 cup Roasted pumpkin puree
- 6 cup Chicken broth (substitute vegetable broth)
- 1 Onion
- 3 clove Garlic
- 1 tbsp Olive oil
- 20 g Parmesan (grated)
- 2 tbsp Butter (optional)
- 1/4 tsp nutmeg
- Clean the pumpkin
If your pumpkin has a stem cut it off. Rinse and dry the pumpkin and carefully cut in half. Scoop out the seeds and pulp (save these to roast for a snack or topping for your soup!).
Be very careful when cutting the pumpkin. It takes force to cut through the flesh. Make sure your hands and fingers are not near the blade. - Roast the pumpkin
Once the pumpkin is cleaned, lightly score the inside. Drizzle with olive oil, salt and pepper. Remove the paper from the garlic gloves, crush and rub all around the pumpkin. This will infuse it with the garlic. Add the garlic to the center of the pumpkin. You can also add other herbs such as thyme or rosemary.
Place in the center of a preheated oven on 420 F. Roast for around 45 minutes or until the flesh is fork tender. Cooking time will vary based on the size and type of pumpkin.
- Puree the pumpkin
Allow the pumpkin to cool to avoid burning your hands. Using a spoon, scoop all the flesh to the center of the pumpkin. Reserve until ready to add to the soup.
- Prepare the base of the soup
Add a finely diced onion to a large stock pot with olive oil, salt and pepper. Cook on medium low until the onions are translucent. Increase the heat to medium and add the pumpkin and parmesan. Add freshly grated nutmeg. Allow the mixture to cook for 2-4 minutes then add the chicken stock. Allow to simmer for 45 minutes.
- Blend the soup
Add the butter and blend the soup with an immersion blender or traditional blender. The butter will make the soup creamy and shiny. Cook for another 5 minutes then serve.