Creamy Roasted Pumpkin Soup Recipe October 26, 2017
The only thing that’s spooky about this pumpkin soup recipe is the idea of sharing it. Because once you taste how creamy, velvety, and comforting it is, you’ll want it all for yourself.
Jack-‘o-lanterns are great, but pumpkin soup is even better because, well, it’s edible.
Ready, set, roast!
Creamy Roasted Pumpkin Soup
- For the soup:
- 1 Large Pumpkin, quartered with seeds removed
- 4 Small Pumpkins (for bowls, if desired)
- 1 Tablespoon Olive Oil
- Salt and Pepper
- 4 Cups Chicken Stock
- 6 Tablespoons Unsalted Butter
- 2 Small Shallots, chopped
- 1 Teaspoon Chopped Fresh Thyme
- 1 Cup Coconut Milk
- 3/4 Cup Water
- 1 Teaspoon Cayenne Pepper
- 1/4 Teaspoon Nutmeg
- Pinch Crushed Red Pepper
- Roasted pumpkin seeds and pesto, for garnish
- For the roasted seeds:
- Seeds From 1 Pumpkin, cleaned and rinsed
- 1 Tablespoon Olive Oil
- 1 Teaspoon Salt
- 1 Tablespoon Chipotle Chili Powder
- Preheat oven to 375ºF. Place pumpkin quarters on a baking sheet, and rub flesh with olive oil. Sprinkle with salt and pepper. Roast until tender, about 45 minutes. Set aside to cool.
- Once cool, scoop out roasted pumpkin into a food processor. Purée with 1 cup chicken stock until smooth.
- Add butter to pot over medium heat. Once bubbling, add shallots and sauté until soft, 4-6 minutes. Add thyme and cook until fragrant, another 30 seconds. Add pumpkin purée, remaining stock, coconut milk, water, cayenne, nutmeg, and crushed red pepper. Bring to a boil, then reduce heat and simmer 15-20 minutes.
- While soup is simmering, toss pumpkin seeds in oil, salt, and chipotle chili powder. Bake until golden brown, 15-20 minutes. Some may pop — that’s okay!
- To make roasted pumpkin bowls, remove tops of small pumpkins and scoop out seeds. Rub insides with olive oil, salt, and pepper. Place on a baking sheet and bake until soft to the touch but still sturdy, 25-30 minutes.
- Ladle soup into pumpkin bowls and top with a drizzle of coconut milk, a sprinkling of toasted pumpkin seeds, and a dollop of pesto.
In a crunch for time? Hack this recipe by nixing the pumpkin bowls and using 2 cups (give or take) canned pumpkin instead of the fresh kind. Just be sure to purchase plain canned pumpkin without any extra spices or flavorings.
For more squash inspiration, check out these top-performing seasonal recipes from our archive:
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Grain salads are all the rage right now on social media. But the thing is, many of them look more aspirational than inspirational — too fussy to put together on your own. This one, however, is super simple while still being sophisticated enough to show off to your followers (#HelloFreshPics, anyone?). Just boil the farro, pop the veggies in the oven, plate them with some greens and cheese, and voila! Insta-grain perfection. Get the recipe here.
Why dirty an extra bowl when you can use the squash itself? That’s what our chefs, Freida and Nate, were thinking when they started experimenting with delicata squash. Golden raisins and tangy feta make an appearance here to add a touch of sweetness and creaminess to the dish. Get the recipe here.
Learn how to cook a variety of winter squashes (think patty pan, red kuri, turban, and fairytale pumpkin) by clicking here.