Roasted Pumpkin Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 6
Ingredients
  • 4 tablespoons olive oil, divided
  • 1 (4-pound) pumpkin
  • 1 large yellow onion, medium diced
  • 4 large garlic cloves, minced
  • kosher salt to taste
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon cloves
  • freshly ground black pepper
  • 4 cups vegetable broth
  • 2 tablespoons maple syrup or honey
  • ½ cup heavy cream
  • ¼ cup pepitas or pumpkin seeds
Instructions
  1. Preheat oven to 425 degrees. Line baking sheet with parchment paper. Halve pumpkin and scoop out the seeds (you can roast the seeds if you’d like)
  2. Slice each pumpkin halve in half to make quarters. Rub 1 tablespoon olive oil over the flesh of the pumpkin and place the quarters, cut sides down, onto the baking sheet. Roast for 35 minutes or longer, until the orange flesh is easily pierced through with a fork. Set it aside to cool for a few minutes.
  3. Heat the remaining 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, garlic and salt to the skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. In the meantime, peel the pumpkin skin off the pumpkins and discard the skin.
  4. Add the pumpkin flesh, cinnamon, nutmeg, and cloves, season with salt and pepper. Use your stirring spoon to break up the pumpkin a bit. Pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for about 25 minutes.
  5. Once the pumpkin mixture is done cooking, stir in the maple syrup. Use an immersion blender to blend this soup in the pot. Add heavy cream.
  6. Ladle the soup into individual bowls. Sprinkle pepitas or pumpkin seeds over the soup and serve.
Recipe by the minimalist table at https://www.daraboxer.com/theminimalisttable/roasted-pumpkin-soup/