creamy roasted pumpkin soup

Name: Creamy Roasted Pumpkin Soup
Prep time: 30 min
Cook time: 1 h 30 min
Yield: 10
Cuisine: American
Ingredients: 4 - 5 - pie pumpkins, skin removed and chunked (5 cups total); - olive oil to brush on pumpkin for roasting; 1 cup(s) sour cream; 1/4 teaspoon(s) curry powder; 1/2 cup(s) pumpkin seeds; 1/2 stick(s) unsalted butter; 3 cup(s) chopped sweet onions; 8 cup(s) vegetable stock; 1 teaspoon(s) fresh thyme, finely chopped; 1/4 teaspoon(s) freshly grated nutmeg; 1 tablespoon(s) agave syrup; 2 cup(s) heavy cream; - sea salt and pepper, to taste

(4 RATINGS)

1.56K Pinches 21 Photos

crystal rogers

mendocino, CA

Updated on Nov 22, 2024

I have been making a version of this fall soup for years. I have used my organic sugar baby pumpkin from the garden as well as butternut or acorn squash. I also served it in small individual hollowed out pumpkins for a first course at Thanksgiving and my family and friends loved it.

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Blue Ribbon Recipe

This creamy roasted pumpkin soup has all the flavors of fall. Made with fresh roasted pumpkin, it's savory with a light, buttery sweetness. Silky and rich, we loved the suggested dollop of curry sour cream and sprinkle of pumpkin seeds when serving. A great opener to any meal or served alone with some crusty bread. It would also be a wonderful - and vegetarian - addition to a holiday table. This pumpkin soup recipe makes a large but can easily be cut in half.

— The Test Kitchen

prep time 30 Min

cook time 1 Hr 30 Min

method Stove Top

yield 10 serving(s)

Ingredients

4 - 5 - pie pumpkins, skin removed and chunked (5 cups total)
- olive oil to brush on pumpkin for roasting
1 cup sour cream
1/4 teaspoon curry powder
1/2 cup pumpkin seeds
1/2 stick unsalted butter
3 cups chopped sweet onions
8 cups vegetable stock
1 teaspoon fresh thyme, finely chopped
1/4 teaspoon freshly grated nutmeg
1 tablespoon agave syrup
2 cups heavy cream
- sea salt and pepper, to taste

How To Make creamy roasted pumpkin soup

Step 1

Cut the pumpkin in half and scrape out the seeds. Do not throw away the pumpkin seeds.

Step 2

Cut into thick wedges. Brush lightly with olive oil and sprinkle with salt.
Step 3

Bake on a baking sheet at 350 degrees for about an hour or until tender.
Step 4

Whisk curry powder into sour cream and chill.
Step 5

Lightly toast pumpkin seeds.
Step 6

When the pumpkin is fully cooked, in a large stock pan melt the butter.
Step 7

Saute the onions until very soft.
Step 8

Add roasted pumpkin and stock.
Step 9

Bring to a boil.
Step 10

Puree with a stick blender or in batches in a blender or processor.
Step 11

Add thyme, nutmeg, and agave. Then bring to a simmer; stirring occasionally for 10 to 15 minutes.
Step 12

Stir in cream and season to taste with salt and pepper.
Step 13

Serve warm in bowls. Garnish with a dollop of curry cream and pumpkin seeds.
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