Roasted Pumpkin Soup

Pumpkin spice and pumpkin pie might take center stage in fall, but pumpkin soup is another delicious way to enjoy everyone’s favorite orange gourd. This roasted pumpkin soup recipe is easy, filling, and will warm you up through the cozy evenings of fall and into the cold winter nights. Plus, it gives you a reason to head to the farmer’s market to pick out the perfectly sized pumpkin for your soup. You could even double the recipe and make it for your whole office.

Balance is Key When You Roast the Pumpkin for this Pumpkin Soup

Roasting a pumpkin has the potential for frustration. You might keep opening and closing the oven, asking yourself “Why is this pumpkin still so hard?” So, you go back to listening to your podcasts and cleaning your countertop. Then twenty minutes later, your pumpkin is soggy and mushy. Knowing not to roast it for too long or too brief is the key to success here. In this recipe, the indication for when to stop will be when the skin is slightly charred, because every pumpkin and every oven is different. Just remember to be patient and keep an eye on your roasting pumpkin.

Roasted Pumpkin Soup

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• Author: Keith Recker

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Description

Fall into fall with this creamy, savory pumpkin soup.

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Ingredients

Scale 1x2x3x

• 1 medium sized pie pumpkin
• 2 yellow onions
• 1 sweet potato
• 1 inch fresh ginger
• 1 inches fresh turmeric
• 3 sprigs fresh thyme
• 3 tbsp olive oil
• 3 tbsp smoked paprika
• 1 tbs cumin seeds
• 1 dried ancho chile
• 1 tbsp salt
• 1 tsp black pepper
• Chicken (or vegetable) stock to your liking
• 1 cup water
• ¾ cup heavy cream (optional)

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Instructions

1. Cut apart the pumpkin. Scoop out the seeds and stringy material. Sprinkle with salt and pepper.
2. Roast on a baking sheet skin side down until skins are lightly charred.
3. While the pumpkin is roasting, chop onions, sweet potato, ginger and turmeric. Place in a large soup pot with fresh thyme and sauté in olive oil for a few minutes.
4. Remove stem and seeds from ancho chile. Break up the chile with your hands. Add to pot.
5. Add the roasted pumpkin and remaining spices. Stir to combine.
6. Add stock and water. Simmer on low for about an hour. Stir every few minutes to prevent scorching.
7. Remove thyme stems and any noticeable bits of ancho chile. Use an immersible blender or a countertop blender to puree.
8. Stir in heavy cream.
9. Taste and adjust seasonings to your liking: salt, black pepper, or spicy chile can all be added now.
10. Serve hot with fresh herb and toasted sesame seed garnish.

Recipe, Styling, & Photography by Keith Recker

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