Creamy Roasted Pumpkin Soup

★★★★★ 4 Reviews
ckrogers avatar
By crystal rogers
from mendocino, CA

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.

Blue Ribbon Recipe

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

— The Test Kitchen @kitchencrew
serves 8=10
prep time 30 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients

  • 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
    cream
  • sea salt and pepper to taste
  • 1 c
    sour cream
  • 1/4 tsp
    good curry powder
  • 1/2 c
    toasted pumpkin seeds for garnish
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How To Make

  • 1
    Cut the pumpkin in half and scrape out seeds. Cut into thick wedges, brush lightly with olive oil, sprinkle with salt and bake on a baking sheet at 350 for about an hour or until tender.
  • 2
    Whisk curry powder into sour cream and chill. Lightly toast pumpkin seeds.
  • 3
    When the pumpkin is fully cooked, in a large stock pan melt the butter and saute the onions until very soft.
  • 4
    Add roasted pumpkin and stock. Puree with a stick blender (or in batches in a blender or processor).
  • 5
    Add thyme, nutmeg, and agave, then bring to simmer, stirring occasionally for 10 to 15 minutes. Stir in cream and season to taste with salt and pepper.
  • 6
    Serve warm in bowls, garnish with a dollop of the curry cream and pumpkin seeds and enjoy.
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