It’s fall, y’all, and that means it’s time to break out the pumpkins. Or rather, it’s time to roast them. Many pumpkin soup recipes call for canned puree, but I wanted to create one from scratch. It was so much easier than I expected. Once I roasted the pumpkins, this Roasted Pumpkin Soup came together in no time at all.
How to Roast a Pumpkin
For this roasted pumpkin soup recipe, you will need one pie pumpkin, also known as a sugar pumpkin. Choose a small, unblemished one that feels heavy for its size. Put it on a foil lined, rimmed baking sheet and roast it in the oven for one hour. While it roasts, prepare your broth.
Sauté onions and garlic in olive oil in a large stockpot. Add 4 cups of chicken stock and bring to a simmer. When the pumpkin is done roasting, cut a hole around the stem and scoop out the stringy pulp and the seeds. Peel the skin off. The yellow flesh is what you want to use for this soup.
How to blend pumpkin soup
You will need either a traditional blender or an immersion blender for this recipe. You want to ensure the finished soup is as smooth as possible. The broth will help. Add the pumpkin flesh to the broth and bring everything to a simmer. Using the immersion blender, puree the mixture until the soup is smooth. Or transfer, in batches, the soup to a blender and blend on high until smooth. You can do this step ahead of time. Cool the soup and store in the fridge until you’re ready to serve. When you’re ready to serve it, bring it to a simmer, add the heavy cream, and stir until incorporated. Serve hot with the following garnishes.
How to garnish pumpkin soup
I used bacon, sour cream, and parsley to garnish this roasted pumpkin soup. You could also use pepitas, the interior of a pumpkin seed.
How to serve pumpkin soup
I opted to serve this pumpkin soup in my adorable Staub Pumpkin Cocotte that I won from a Jackson Morgan Cream giveaway, but any tureen will do. I think white dishes highlight the beauty of this autumnal soup.
Roasted Pumpkin Soup
This savory roasted pumpkin soup from scratch is a delightful addition to your Thanksgiving spread.
- 1 3-4 lb pie pumpkin
- 1 sweet onion finely chopped
- 3 cloves garlic finely chopped
- 1 tablespoon butter or olive oil
- 4 cups chicken stock
- 1 teaspoon ground black pepper
- 2 teaspoons sea salt
- 1/4 teaspoon dried sage
- 1/2 cup heavy cream
- chopped parsley cooked bacon, sour cream
Preheat oven to 400 degrees and place pumpkin on a foil lined baking sheet with a rim. Roast pumpkin in oven for one hour.
Meanwhile, in a large, heavy-bottomed pot, saute onions and garlic in butter or olive oil on medium heat until soft and slightly browned.
Add the chicken stock, sea salt, pepper, and sage, cover and cook on medium high heat until boiling.
Turn heat to low, or turn heat off and remove pot, and use immersion blender to puree soup until smooth. You can also transfer to a blender and blend in batches but be very careful, as soup is very hot. If making ahead, cool soup and store in fridge until almost ready to serve and then reheat to barely a simmer to add the cream.
Stir in heavy cream.
Serve in individual bowls garnished with chopped cooked bacon, chopped parsley, and sour cream, if desired.
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