Roasted Pumpkin Soup
The easiest pumpkin soup (ever) made completely from scratch with sugar pumpkins! Thick, creamy, cozy, and so so good.
REASONS TO MAKE PUMPKIN SOUP
- For all the fall flavors
- For cozy, creamy and velvety-smooth goodness
- For maximum pumpkin flavor
- For stocking up the freezer for later
WHICH PUMPKIN IS BEST?
Sugar pumpkins (also called pie or sweet pumpkins) are small and round, and ideal for cooking. While edible, avoid large jack-o-lantern pumpkins, which tend to be stringier and flavorless.
TIPS AND TRICKS FOR SUCCESS
- Roast the pumpkin. Roasting fresh pumpkin beforehand will add more rich and caramelized flavors along with maximum pumpkin flavor.
- Fresh herbs are best. Although you can certainly substitute dried herbs, fresh herbs are ideal here, delivering the best kind of flavor.
- Blend, baby, blend. With the help of an immersion blender or a countertop blender, the soup will yield an even creamier, smoother consistency.
- Add garnishes. Garnishes are always optional but a fresh sprinkle of pepitas or some crispy bacon or a drizzle of heavy cream will certainly take your soup to the next level, adding more flavor, texture and contrast.
- Mix it up. Use sweet potato or butternut squash in place of pumpkin, or a blend of both.
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
WHAT TO SERVE WITH PUMPKIN SOUP
- Flaky Mile High Biscuits
- Black Pepper Cheddar Bacon Biscuits
- Apple Cranberry Pecan Salad
- Chicken Harvest Salad
- Buttermilk Cornbread
TOOLS FOR THIS RECIPE
Baking sheet
Dutch oven
ROASTED PUMPKIN SOUP: FREQUENTLY ASKED QUESTIONS
Various winter squashes like kabocha squash and butternut squash will work beautifully in place of the sugar pumpkin.
A countertop blender (such as a Vitamix or Blendtec) or food processor should do the trick! When using a countertop blender, cool the soup slightly and blend in batches.
Substitute coconut milk for the heavy cream for extra richness.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Yes! You can freeze the leftovers without the heavy cream (cream soups tend to separate when frozen) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding heavy cream when serving.
Recipe
Yield: 6 servings
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour
Ingredients
Instructions
1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Place pumpkin, bell peppers, apple and thyme in a single layer onto the prepared baking sheet. Add 2 tablespoons olive oil; season with salt and pepper, to taste. Gently toss to combine.
3. Place into oven and bake for 45-50 minutes, or until pumpkin is fork-tender, stirring at halftime; let cool, then remove skins.*
4. Heat remaining 2 tablespoons olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in pumpkin, bell peppers, apple, vegetable stock and sage.
5. Bring to a boil; reduce heat and simmer until vegetables are tender, about 5-10 minutes. Puree with an immersion blender. Stir in heavy cream; season with salt and pepper, to taste. If the soup is too thick, add more vegetable stock as needed until desired consistency is reached.
6. Serve immediately, garnished with pepitas, if desired.
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