Oh, the aroma of pumpkin soup simmering on a blustery autumn day! There’s something almost magical about a bowl of this creamy delight—it feels like wrapping yourself in a warm, cozy blanket. Just the thought of it makes me nostalgic for last October, when I accidentally spilled nutmeg everywhere, but still managed to create the most delightful concoction.
Steps
- Preheat your oven to 425°F and prepare a baking sheet lined with parchment paper. Cut the pumpkin in half, remove the seeds, and then cut each half into quarters. Brush the pumpkin quarters with olive oil and place them cut-side down on the baking sheet. Roast for about 35 minutes or until you can easily pierce the flesh with a fork, then let it cool.
- While the pumpkin roasts, heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, and salt, cooking until the onions become translucent, around 8-10 minutes. Meanwhile, remove the roasted pumpkin skin and discard it.
- Add the cooked pumpkin flesh to the pot with cinnamon, nutmeg, cloves, cayenne, and black pepper. Break up the pumpkin with your spoon and pour in the vegetable broth. Bring everything to a boil, then reduce to a simmer for about 15 minutes, allowing flavors to meld.
- As the soup simmers, toast pepitas in a skillet over medium-low heat until they’re fragrant and lightly popping. Transfer them to a bowl to cool.
- After simmering, stir in coconut milk and maple syrup, then remove the pot from heat. Let the soup cool slightly before blending until smooth using either an immersion blender or a stand blender. Adjust seasoning as needed, adding more coconut milk or maple syrup if desired.
- Serve the soup in bowls, garnished with the toasted pepitas. Store any leftovers in a container in the refrigerator for up to four days or freeze for up to three months.
Ingredients
- 4 tablespoons olive oil, divided
- One 4-pound sugar pie pumpkin
- 1 large yellow onion, chopped
- 4 large or 6 medium garlic cloves, pressed or minced
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ? teaspoon cloves
- Tiny dash of cayenne pepper (optional)
- Freshly ground black pepper, to taste
- 4 cups (32 ounces) vegetable broth
- ½ cup full-fat coconut milk or heavy cream
- 2 tablespoons maple syrup or honey
- ¼ cup pepitas (green pumpkin seeds)
FAQ
- Can I use canned pumpkin instead of fresh pumpkin for this soup?
- Yes, you can substitute fresh pumpkin with canned pumpkin purée. Simply skip the roasting steps and use two to three 15-ounce cans of pumpkin purée. Ensure to blend the soup for the best texture, and you can add more purée if you prefer a thicker consistency.
- How can I make this pumpkin soup vegan?
- To make this soup vegan, substitute the heavy cream with coconut milk and use maple syrup instead of honey. This will maintain the creaminess and sweetness without using any animal products.
- What are some suitable alternatives to pumpkin in this recipe?
- You can use kabocha squash or butternut squash as alternatives to pumpkin in this recipe. Both will provide a similar texture and flavor profile, making them excellent substitutes.
- How should I store leftovers, and how long do they last?
- Let the leftover soup cool completely before transferring it to a storage container. It can be refrigerated for up to four days, and the flavors often enhance with time. Alternatively, you can freeze the soup for up to three months.
- Can I roast the pumpkin seeds and how?
- Yes, you can roast the pumpkin seeds. Clean them of any flesh, pat them dry, and toss them with a bit of olive oil, salt, and any desired seasonings. Arrange them in a single layer on a parchment-lined baking sheet and roast for 13 to 16 minutes until fragrant and toasty.
Tips
- For a smoother texture, use a stand blender instead of an immersion blender when puréeing the soup. Work in batches and ensure the blender is not filled past the maximum line to avoid spills.
- If you’re short on time, substitute roasted pumpkin with canned pumpkin purée. Use two to three 15-ounce cans, and blend the soup for a creamy consistency.
- Toast pepitas (pumpkin seeds) over medium-low heat until they are fragrant and golden-brown, but avoid burning them. This adds a delightful crunch and flavor when sprinkled over the soup.
- For a dairy-free or vegan version, opt for coconut milk instead of heavy cream and use maple syrup instead of honey. This maintains the soup’s creamy texture and rich flavor.
Equipment
- Dutch Oven or Heavy-Bottomed Pot – Essential for cooking the soup.
- Immersion Blender or Stand Blender – For blending the soup to achieve a creamy texture.
- Baking Sheet – Used for roasting the pumpkin.
- Parchment Paper – To line the baking sheet for easy cleanup.
- Pepita Toasting Skillet – A medium skillet for toasting pepitas, if not already available.
