Soup Season is upon us, ring the alarms! When I stopped by my local market and saw slices of huge pumpkins I knew I had to make this soup. My mom makes a variation of this recipe every Thanksgiving as a starter. I’m going to be enjoying this delicious soup much more often now that I know how easy it is to make.
This recipe uses fresh pumpkins, so don’t be afraid to use a variety if you find some!
Veggie Prep
Chop your Pumpkin into large pieces. Don’t worry about the peel, just wash it thoroughly. Once the pumpkin is cooked you will be able to easily remove the skin.
Peel and chop your carrots. Cut your peeled onion into quarters
Bake on a Sheet Pan
The beauty of this roasted pumpkin soup recipe is that it leaves you with two pieces of cookware to wash: a sheet pan, and a soup pot. Once all your chopped vegetables have been transferred to a baking sheet place them in the oven until softened and browned, around 45 minutes.
Once your veggies are out of the oven start separating your pumpkin skins from the flesh. You should be left with the consistency on the right.
In the Soup Pot
Now is when the soup comes together! Get your water in your stock pot and on the stove. Add in some chicken or vegetable stock cubes. I used the jelly stock cube you can see below.
Cook this down until the stock dissolves. If you have regular stock that will work even better!
Add in your roasted vegetables and allow the soup to combine for a few minutes. Turn off the fire and bring out your immersion blender. Blend slowly and in different spots to make sure your soup is smooth. Once blended smoothly, turn the flame on low and allow to soup to just start to bubble. Add in your dash of cinnamon, heavy cream, and butter, and stir well. Taste for any adjustments to salt or pepper and you are ready to serve!
Optional Toppings
- Green onions
- Chives
- Toasted Almonds
- Crumbled Potatoes
- Grilled Shrimp
- Maple Syrup
- Cinnamon
- Additional cream or butter
Roasted Pumpkin Soup
Ingredients
- 2 pounds Pumpkin
- 5 Carrots
- 1 Large Onion
- 1 Veggie Stock cube ( or a box of stock)
- 3 liters Water
- 1 tbsp Butter
- 1/4 cup Heavy Cream
- 1 tbsp Salt
- 1/2 tbsp coarse black pepper
- 1/4 tsp Cinnamon
Instructions
- Chop your veggies and place on a baking dish with olive oil and pepper. Bake in a 350-degree ( 180 C) oven for 45 minutes.
- Bring your water to a boil with a stock cube
- Remove your vegetables from the oven and remove the skins from the pumpkin. Place all the vegetables in your boiling stock. Allow to simmer for a few minutes.
- Use an immersion blender to get the soup to a smooth consistency. Simmer the soup for another few minutes and adjust for salt and pepper. Serve in a bowl with desired toppings.
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