Soup Essentials: Roasted Pumpkin Soup

ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

This recipe comes from a vegetarian/vegan friend of mine, who absolutely loves this stuff. If you don’t want to bake your own pumpkin, you can always use 1-15 ounce (425g) can of good organic pumpkin; however, the freshly baked pumpkin version creates a depth of flavor that cannot be achieved using canned pumpkin. So, you ready… Let’s get into the kitchen.

VIDEO PLAYER
serves 4 - 5
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients

  • PLAN/PURCHASE
  •   1 medium
    baking pumpkin
  •   2 Tbsp
    grapeseed oil, or other non-flavored oil
  •   1 small
    yellow onion, chopped
  •   3 clove
    garlic, minced
  •   2 c
    vegetable stock
  •   1 tsp
    turmeric powder, or to taste
  •   1 tsp
    ginger powder
  •   1/2 tsp
    cayenne pepper, or to taste
  •   1 1/2 tsp
    cinnamon
  •   1/2 tsp
    ground cloves
  •   14 oz
    coconut milk (1 can)

How To Make

  • 1
    PREP/PREPARE
  • 2
    Chef's Note: I will admit that I am not a big fan of this soup; however, as a professional chef that cooks for others, I will say that it gets a lot of praise when I serve it. When you cook for others, it's not always about what you like... it's about what others like, and this soup is a BIG hit.
  • 3
    Chef’s Note: To cook the pumpkin, cut it in half, and scoop out all the guts. Then brush the inside with some extra virgin olive oil. Place on a parchment-lined baking sheet, cut side down, and baked on the bottom rack of a preheated 400f (205c) oven until soft, and beginning to brown, about 40 minutes. After it cools, remove the skin, and blend the cooked flesh into puree.
  • 4
    Gather your ingredients (mise en place).
  • 5
    Add the oil to a medium soup pot over medium heat.
  • 6
    Add the onions, and sauté until they begin to soften, but not brown, about 4 – 6 minutes.
  • 7
    Add the garlic and stir with the onions until fragrant, about 45 seconds.
  • 8
    Add the vegetable stock and the dry spices, and stir to combine.
  • 9
    Add the pumpkin.
  • 10
    Allow the mixture to simmer for about 10 minutes.
  • 11
    Add the coconut milk, and stir until smooth.
  • 12
    Chef's Note: If you want the soup even smoother, add it to a food processor or blender, and blend until smooth.
  • 13
    Chef’s Note: Taste the soup and check for proper seasoning.
  • 14
    PLATE/PRESENT
  • 15
    Serve while still nice and warm, on a cold Winter’s evening. Enjoy.
  • 16
    Keep the faith, and keep cooking.

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