Soup Essentials: Roasted Pumpkin Soup

14
Andy Anderson !

By
@ThePretentiousChef

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4 - 5
Prep:
10 Min
Cook:
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 Soup Essentials: Roasted Pumpkin Soup

Step-by-Step

  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.

Printable Recipe Card

About Soup Essentials: Roasted Pumpkin Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American




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