Photo: Roasted Pumpkin Soup Recipe
Ingredients
- 1 (2 pound) pumpkin, halved and seeds removed
- 1 teaspoon salt
- 1/4 plus a pinch freshly ground black pepper
- 3 tablespoons olive oil
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 3/4 cup chopped onion
- 1/2 cup chopped carrot
- 1/4 cup chopped celery
- 2 tablespoons minced ginger
- 1 tablespoon minced garlic
- 31/2 cups chicken stock
- 1/2 cup heavy cream
- 3 tablespoons pumpkin seed oil
- 15 to 20 small sage leaves, fried
Directions
Preheat the oven to 400 degrees F.
Place the pumpkin cut side up on a parchment lined baking sheet. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Invert to the cut side down, and drizzle with 1 tablespoon of the olive oil. Place in the oven and roast until the skin is golden brown and the pumpkin is tender, 50 to 60 minutes. Remove from the oven and allow to cool. Once cool enough to handle, use a spoon to scoop the pumpkin flesh from its skin and set pumpkin aside until ready to use. Discard the skin.
Set a medium saucepan over medium-high heat. Add the remaining 2 tablespoons of olive oil and, when hot, add the cinnamon and allspice and cook, stirring constantly, for 1 minute. Add the onions, carrots, celery, ginger and garlic to the pan and saute, stirring occasionally, until lightly caramelized, 3 to 4 minutes. Add the chicken stock and reserved pumpkin to the pan and bring the stock to a boil. Reduce to a simmer and cook the soup for 15 to 20 minutes, or until the vegetables are soft.
Remove the soup from the heat and process with an immersion blender (*or in batches in a blender) until smooth. Season with the remaining 1/2 teaspoon salt and pinch of pepper. Add the cream to the soup and stir to combine.
To serve, place 1 cup of the soup in each of 6 warmed soup bowls. Drizzle 2 teaspoons of the pumpkin seed oil in the bowl and garnish with a 2 or 3 fried sage leaves.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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By mtaub71_1397150
Monroe, CT
on November 05, 2012
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I love this recipe, but I have tweaked it a bit, since I've made it a couple of times already. I use more carrots to add some sweetness. I also add in about 1 cup of unsweetened applesauce at the end with the heavy cream. This also cuts the smokiness and adds a bit of sweetness to it and puts it over the top, in my opinion. I have never been able to find the pumpkin oil, so I've never used it, but the fried sage leaves crumbled on top is the perfect finishing touch. Made this for about 7 relatives the other day and it was a huge hit.
By gypsybaker
wellington, FL
on November 30, 2011
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I roasted the sugar pumpkin nite before last, skinned it and put in fridge. Made the soup this am and will serve tonite. Taking the advise of others was absolutely necessary to get a decent product!!
I cut the cinnamon back to 1tsp and the allspice to just over 1/2 tsp. Cut the ginger back to 1T.
When all was done it wasn't too flavorful, so I added abt. 1T lt brown sugar and abt. 1/4 tsp of freshly grated nutmeg which really gave it a nice note it was missing.
I made this soup because I didn't want a sugar pumpkin to go to waste. Doubt if I'll make it again since it was altogether a lot of work and I don't think it had that much flavor...but then again, I was scared off of using the full amt. of spices due to the comments.
By lmacdonald3_100...
Lexington, MA
on November 27, 2011
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Mmm, not my favorite. I will not make this again. For me the cinnamon was too overpowering. I will make pumpkin soup again but one with less outside flavors. I ended up adding another 2 cups of broth and thickening with cornstarch as I did not have time to make another batch without all the spices to add to my initial batch. It still had an overpowering taste of cinnamon, which is something I actually like, but it was just too strong. I put a dollop of sour cream in it to serve, leaving out the sage and pumpkin oil. It was fine but I will choose another recipe next time.
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