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.
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