Description
A comforting and flavorful roasted pumpkin soup that blends the natural sweetness of sugar pie pumpkins with aromatic herbs, warm spices, and a touch of cream for a velvety smooth texture. Perfect for cozy fall and winter meals.
Ingredients
Units
Scale
For the Pumpkin and Roasting
- 1/4 cup (60 ml) extra-virgin olive oil, divided
- 3 pounds (1.4 kg) sugar pie pumpkins, about 2 pumpkins
- 3/4 teaspoon (4 g) kosher salt, plus more for seasoning
For the Soup Base
- 1 cup (130 g) yellow onion, 1/4″ dice
- 1 tablespoon (10 g) minced garlic
- 1 1/2 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme
- 1 teaspoon (3 g) chopped fresh rosemary, or 1/4 teaspoon dried
- 1 cup (121 g) fuji or honeycrisp apple, 1/2″ dice
- 1/4 teaspoon black pepper
- 4 cups (960 ml) unsalted vegetable stock or broth, divided
- 1/2 cup (120 ml) heavy whipping cream
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
Instructions
- Heat the Oven: Set the oven rack to the center position and preheat the oven to 400ºF (204ºC). Line a large baking sheet with parchment paper or foil and grease it evenly with 1 tablespoon of olive oil using a paper towel. Set aside.
- Prepare the Pumpkins: Wash and thoroughly dry the pumpkins. Place them on a sturdy cutting board. Using a chef’s knife, remove the stems and cut the pumpkins in half lengthwise. Scoop out the seeds carefully. If desired, wash and dry the seeds separately for roasting later.
- Roast the Pumpkins: Brush the cut flesh of the pumpkin halves with about 2 tablespoons of olive oil, then lightly sprinkle with kosher salt. Place the pumpkin halves cut-side down on the prepared baking sheet, spacing them evenly. Roast in the preheated oven for 30 to 35 minutes, or until a knife easily pierces through the flesh.
- Remove the Flesh: Allow the roasted pumpkins to cool until they can be handled comfortably. Scoop out the soft flesh into a bowl, yielding approximately 4 cups.
- Cook the Vegetables: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onions and sauté until translucent and fragrant, about 3 to 4 minutes. Add minced garlic, chopped thyme, and chopped rosemary, and sauté for an additional 30 seconds to release their aromas.
- Cook the Apples: Add the diced apples to the pot and sauté for 5 minutes to soften them. Pour in 2 cups of vegetable stock, add ¾ teaspoon salt and ¼ teaspoon black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 5 to 7 minutes until the apples are tender. Remove from heat.
- Puree the Soup: Add the roasted pumpkin flesh and remaining 2 cups of vegetable stock to the pot. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the mixture to a blender and blend until creamy.
- Add Cream and Spices: Stir in the heavy whipping cream along with ground cinnamon, ground ginger, ground nutmeg, ground cloves, and ground allspice. Blend again until fully incorporated and the soup is silky smooth. Add more vegetable stock if you prefer a thinner consistency. Adjust seasoning with salt and pepper to taste.
- To Serve: Reheat the soup gently over medium-low heat, stirring occasionally. Serve garnished with a drizzle of cream, a sprinkle of black pepper, and fresh thyme leaves for garnish.
Notes
- For a vegan version, substitute the heavy cream with coconut milk or a plant-based cream alternative.
- Roasted pumpkin seeds can be seasoned and roasted separately as a crunchy garnish.
- The soup can be made ahead and refrigerated for up to 3 days; reheat gently before serving.
- Adjust the spices to your taste preferences, adding a bit more ginger or cinnamon for extra warmth.
- If you don’t have sugar pie pumpkins, small sugar pumpkins or pie pumpkins work best due to their sweet flesh.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 7g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
