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Home Recipes
Soup

Roasted Pumpkin Soup

This easy recipe is a tutorial on making soup with the quintessential fall ingredient—pumpkin. It includes a list of variations you can choose for toppings—and remember that you can use most other winter squashes in place of the pumpkin if you like.

Ingredients :

    2 ¾ pounds sugar pumpkin or butternut squash, halved and seeded
    1 onion, peeled and quartered through the stem
    1 garlic clove, peeled
    ½ cup olive oil
    Coarse salt and freshly ground pepper
    5 cups homemade or store-bought low-sodium vegetable stock

Direction :

    Preheat oven to 450°F. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer.
    Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
    Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock.
    Use an immersion blender to puree until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth.
    Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm until serving.

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