Creamy Roasted Pumpkin Soup

crystal rogers


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 coarse at Thanksgiving, and my family and friends loved it.

Blue Ribbon Recipe

Mmmm... all the flavors of fall. This would be a wonderful - and vegetarian - addition to your holiday table. The Test Kitchen

★★★★★ 4 votes
30 Min
1 Hr 30 Min
Stove Top


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olive oil to brush on pumpkin for roasting
1/2 stick
unsalted butter
3 c
chopped sweet onions
5 c
roasted pumpkin, skin removed, chunked
8 c
good vegetable stock
1 tsp
fresh thyme, finely minced
1/4 tsp
fresh grated nutmeg
1 Tbsp
agave syrup
2 c
sea salt and pepper to taste
1 c
sour cream
1/4 tsp
good curry powder
1/2 c
toasted pumpkin seeds for garnish

How to Make Creamy Roasted Pumpkin Soup

About Creamy Roasted Pumpkin Soup

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Hashtag: #pumpkin

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