Roasted Pumpkin Soup Recipe
As the days get colder and shorter, one of my favorite things to enjoy is soup. If you’ve been around here for any length of time, you also know I also love all things pumpkin! This hearty, pureed roasted pumpkin soup combines the best of both in a smooth, creamy and easy-to-make Fall dish.
To capture the best flavors in this soup, I recommend using fresh garlic, onions and pumpkin if you are able. Local farmers’ markets or roadside farm stands are great places to find freshly picked produce. When shopping for a pumpkin, you’ll want to find one that is small and round. These are sugar pumpkins and are often sold as “pie pumpkins” as well. If you are having trouble finding a pumpkin, butternut squash has a very similar taste and can be easily substituted.
First, gather the ingredients that need to be roasted. That will be a pumpkin that weighs about a pound and a half and two garlic cloves. Peel and chop the pumpkin into one-inch cubes.
Pour two tablespoons of olive oil over the pumpkin cubes and garlic cloves, toss, and spread out on a baking sheet lined with parchment paper. Bake at 400º F for 15 to 20 minutes or until golden and soft.
While these are roasting, dice the carrot and onion.
In a pan, add a tablespoon of oil and cook diced carrot and onion until tender.
Remove the pumpkin and garlic from the oven and add to the pot with carrot and onion.
Add 2-1/2 cups of chicken stock (or water if you prefer) and boil until all ingredients are soft.
Blend by either adding to a food processor and pulsing until no lumps are seen or using a stick blender in a pot. Add salt and pepper to taste.
Garnish soup with your favorite toppings like black sesame seeds, fresh parsley or pumpkin seeds.
Roasted Pumpkin Soup
Ingredients
- 1-1/2 pound of pumpkin
- 1 medium onion
- 2 garlic cloves
- 21/2 cups of chicken stock or water
- olive oil
- salt and pepper,
- 1 carrot
- pumpkin seeds, parsley, nuts or other garnish
Instructions
- Preheat oven to 400 degrees F
- Line 2 large baking trays with baking paper.
- Place pumpkin and garlic on tray, add olive oil.
- Bake for 15-20 minutes or until pumpkin is golden and tender.
- In a pot, heat olive oil, sauté onion and carrot. Add pumpkin, garlic and stock. Bring to boil and cook until veggies are soft.
- Blend the soup in a food processor or using a stick blender.