Saturday, October 9, 2010

Roast Pumpkin Soup

I used to not be very fond of pumpkin, specially in pies. For me, their purpose was mostly Jack o' lanterns and front porch decorations. But, a few years ago I discovered pumpkin soup and pumpkin risotto and pumpkin ravioli with burnt butter and I was hooked! I usually make Pumpkin soup after the first cold snap, but since it may be January before that happens and the weather is somewhat crisp I have made it now. Really tasty, easy to make, and best of all, makes the whole house smell like fall. (and yes, if you're wondering, that is what 'fall' smells like!)

Any type of pumpkin will work, I usually purchase one of the smaller ones as I think they are a little bit tastier than just a regular field pumpkin. I garnished the soup with a few roasted pumpkin seeds. I get the type that are already shelled and saute them with a little olive oil, salt and pepper.

Roasted Pumpkin Soup

4 cups peeled cubed pumpkin
1 large yellow onion, minced
6 cups chicken broth
2 cups heavy cream
4 Tablespoons butter
1 Tablespoon fresh Thyme
salt and freshly ground pepper
1/2 teaspoon mace
1/4 teaspoon cayenne pepper
1 Tablespoon minced garlic
1 bay leaf
2 Tablespoons olive oil

1. Preheat oven to 350 F. In a medium bowl toss pumpkin with olive oil and and salt and pepper. Cook for 45 minutes until soft, and set aside.

2. In a large heavy-bottomed stock pot melt butter and saute over medium heat for 5 minutes. Add garlic, thyme, bay leaf and spices and cook for an additional 15 minutes. Add 4 cups of the chicken stock and 2 cups of cream. Simmer over low heat.

3. Place cooled pumpkin in food processor with reserved chicken stock (2 cups) and puree until smooth.

4. Add pureed pumpkin to the soup, bring to a boil over medium heat. Reduce heat to low and simmer for 1 hour.

Serves 8-10


  1. If i was to use canned pumkin, how many oz would I need. Our stores in Florida don't carry fresh pumkin outside of October.

  2. Camie,

    I have never used canned pumpkin for the soup before, but I think 32 ounces would be enough. Measure 4 cups of it just to be sure. You might also need to season a little bit more. Also, make sure you don't buy pumpkin pie filling. :) Good luck!

  3. If you like this, you should try the butternut squash equivalent. I add a little honey, and serve with nutmeg. Amazing consistency and taste make it my favorite soup. Thanks for all the great ideas on this site.

  4. Thanks for this great recipe. I love that it uses earthy flavors like thyme instead of most other pumpkin soups that call for warm spices like nutmeg. I linked to it on my food blog ( I also added white wine for an extra zing! Thanks for a great fall soup!

  5. Just to update...
    Canned pumpkin does not work very well. If pumpkins are unavailable at the store, try butternut squash instead.


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