Description
A creamy, comforting roasted pumpkin soup infused with warm spices and a hint of maple sweetness — perfect for chilly days.
Ingredients
For the Roasted Pumpkin:
3 pounds sugar pie pumpkin (or butternut squash), halved and seeded
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
For the Soup Base:
2 tablespoons butter
1 large yellow onion, diced (about 2 cups)
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
½ teaspoon ground nutmeg
¼ teaspoon cinnamon
4 cups vegetable broth (32 oz)
½ cup heavy cream (or coconut milk)
2 tablespoons maple syrup
Salt and white pepper to taste
Instructions
1. Preheat your oven to 425°F. Cut the pumpkin in half, scoop out seeds and strings. Brush cut surfaces with olive oil, then season with salt and pepper. Place cut-side down on a baking sheet and roast for 35-40 minutes until fork-tender.
2. While pumpkin roasts, heat butter in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add garlic and ginger, cooking until fragrant, about 1 minute more.
3. Stir in nutmeg and cinnamon, letting them bloom for 30 seconds. This step releases their essential oils and prevents any raw spice taste.
4. Scoop roasted pumpkin flesh from skins and add to the pot. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes to meld flavors.
5. Using an immersion blender, puree until completely smooth. For ultra-silky texture, blend in batches in a regular blender, then strain through fine-mesh strainer back into pot.
6. Stir in heavy cream and maple syrup. Season with salt and white pepper to taste. Simmer for 5 more minutes to heat through.
Notes
For the purest pumpkin flavor, vegetable broth works better than chicken broth. If you’re short on time, you can substitute 2 cups of high-quality canned pumpkin puree for the roasted pumpkin.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American