Roasted Pumpkin Soup

Nothing says cooler weather more to me than pumpkin flavors and a bowl of warm soup. Don’t be intimidated by roasting the pumpkin and squash as it’s easy and really plays up the natural flavors. Enjoy this creamy bowl of goodness for a wonderful dinner with friends or family. ⁣

Print Recipe Pin Recipe Save Recipe
No ratings yet

Roasted Pumpkin Soup

Servings: 4
Author: Denise

Ingredients

Roasted Pumpkin:

  • 1 medium pumpkin
  • 1 small acorn squash or small butternut squash
  • Olive oil
  • Kosher salt
  • Favorite dried herbs basil, thyme or oregano

Soup:

  • 4 cups chicken or vegetable stock
  • Kosher salt black pepper and sherry or white wine vinegar, to taste (about 1 to 3 teaspoons each)
  • Heavy cream and olive oil to taste about 1/4 cup each
  • Optional Toppings:
  • Pepitas
  • Chili oil
  • Cooked pancetta or bacon
  • Alouette or Boursin soft cheese

Instructions

  • Quarter pumpkins and squash. Scrape out seeds and guts. Cut into wedges, about 4-6” long and 1-2” wide. Try to cut as uniformly as possible.
  • Spread on cookie sheet sprayed with nonstick spray. Drizzle with olive oil. Sprinkle with kosher salt and dried herbs. Be slightly generous here but without having the pumpkin swim in oil.
  • Roast pumpkin and squash at 400F for 25-30 minutes. You want the pumpkin and squash to be tender to a fork but not overcooked. Allow 5-10 minutes to slightly cool.
  • Using a cutting board and long knife, slightly flatten each wedge and slowly slice the skin off. Cut each wedge into chunks, about 1” square and place in a large mixing bowl.
  • Working in batches, blend your soup. Fill blender about 2/3-3/4 full with roughly 1/3 of total pumpkin and squash pieces. Add 1/2 tsp salt and 1/8 tsp pepper. Add 1 1/2 cups broth. Blend until very smooth and the blender ‘catches’ and smooths the puree. Add 1 tsp vinegar, 1-2 Tbsp cream and 1-2 Tbsp olive oil. Blend until you have a velvety smooth texture. Taste and season as needed.
  • Repeat 2 more times to finish remaining batches of soup.
  • Top with pepitas and chili oil. Browned pancetta or bacon would also be a nice addition. If you are feeling extra fancy, use an offset spatula and spread a little soft cheese on the inside wall of your bowl. This allows little bits of cheese to come in with each bite.

Notes

Serves 4 to 6
share this recipe:

filed under:

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating