A Roasted Pumpkin Soup For Cozy, Fall Dinners
Cozy Up with Creamy Roasted Pumpkin Soup This Fall!
As the leaves change and the air turns crisp, there’s nothing quite like a warm bowl of soup to soothe the soul. And when it comes to fall flavors, you can’t beat pumpkin! This Roasted Pumpkin Soup isn’t just any pumpkin soup; roasting the pumpkin first deepens its natural sweetness and creates a velvety smooth texture that’s simply irresistible. Forget those overly sweet, spice-laden pumpkin soups – this recipe highlights the pumpkin’s true flavor, complemented by aromatic herbs and a touch of cream.
We’ve taken the time to perfect this recipe, ensuring it’s both easy to make and incredibly delicious. Roasting the pumpkin alongside the onion and garlic infuses the entire soup with a beautiful caramelized flavor. The addition of fresh thyme and sage elevates the dish, creating a truly autumnal experience. A swirl of cream and a sprinkle of roasted pumpkin seeds (or butternut squash seeds!) add the perfect finishing touch.
Why Roast the Pumpkin?
Roasting the pumpkin is the key to unlocking its full potential. It concentrates the flavors, removes excess moisture, and creates a naturally sweet and creamy base for the soup. It’s a little extra effort, but trust us, it’s so worth it!
Tips for the Best Roasted Pumpkin Soup:
- Choose the Right Pumpkin: Sugar pumpkins (also known as pie pumpkins) are the best choice for soup. They have a sweeter, less stringy flesh than carving pumpkins.
- Don’t Skimp on the Herbs: Fresh thyme and sage are essential for that authentic fall flavor. If you only have dried herbs, use about 1 teaspoon of each.
- Adjust the Consistency: Add more vegetable stock if you prefer a thinner soup.
- Get Creative with Garnishes: Besides cream and pumpkin seeds, try a drizzle of olive oil, a sprinkle of nutmeg, or a few chopped chives.
Frequently Asked Questions:
Q: Can I use canned pumpkin puree?
A: While you can use canned pumpkin puree, the flavor won’t be as rich or complex as using a roasted pumpkin. If you’re short on time, it’s a viable option, but reduce the amount of stock slightly as canned puree is less watery.
Q: Can this soup be made vegan?
A: Absolutely! Simply substitute the heavy cream with full-fat coconut milk or cashew cream, and omit the Parmesan cheese. You can also add a tablespoon of nutritional yeast for a cheesy flavor.
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: What kind of pumpkin seeds should I use?
A: Roasted pumpkin seeds are the classic choice, but butternut squash seeds also work beautifully. You can even roast your own from the pumpkin you use for the soup!
Get ready to embrace the cozy season with this delightful Roasted Pumpkin Soup! It’s the perfect dish to warm you up on a chilly autumn evening.
Roasted Pumpkin Soup For Fall Dinners
Ingredients
- 2-1/2 pounds sugar pumpkin peeled, seeded and cut into 1-inch pieces
- 1 onion peeled and cut into 1-inch pieces
- 2 cloves garlic peeled
- 4 sprigs thyme
- 4 leaves sage
- olive oil enough to coat pumpkin pieces
- coarse salt
- freshly ground pepper
- 3 cups vegetable stock homemade or store-bought low-sodium, add more as needed
- 1/2 cup heavy cream plus more for serving
- 5 tablespoons Parmesan cheese freshly grated
- Roasted Pumkin seeds or butternut squash seed for serving, optional
Instructions
- Preheat over to 450 degrees.
- Combine pumpkin, onion, garlic and herbs on a rimmed baking sheet.
- Drizzle with oil and season with salt and pepper.
- Toss to coat pumpkin, then, (tossing vegetables halfway through) until pumpkin in slightly caramelized and very tender when pierced with tip of sharp knife.
- Discard any woody stems from the herbs, leaving the leaves.
- Transfer vegetables to a blender.
- Add stock and cream.
- Blend until smooth, adding more stock if necessary to achieve desired consistency.
- Transfer to pumpkin enamel cast iron pot.
- Bring to a slight simmer over medium heat.
- Add cheese and whisk until smooth.
- Season with salt and pepper.
- Serve, garnished with heavy cream and roasted pumpkin seeds, if desired.
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