Pumpkin Soup Recipe
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Pumpkin Soup Recipe
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Creamy and savory with just a hint of sweetness, this easy pumpkin soup recipe is a fall favorite. The perfect cozy soup for chilly evenings!
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Ingredients
- 2 tablespoons extra-virgin olive oil divided
- 1 4-pound sugar pie pumpkin*, NOT a carving pumpkin; you can also use roasted kabocha squash or roasted butternut squash
- ½ teaspoon kosher salt plus a few pinches for roasting the pumpkin
- ground black pepper for roasting the pumpkin
- 1 tablespoon unsalted butter
- 1 large yellow onion diced
- 1 tablespoon minced garlic about 3 cloves
- ½ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ⅛ teaspoon cayenne pepper
- 4 cups vegetable broth or chicken broth
- ½ cup half-and-half
- 1 tablespoon honey
For Serving:
- ¼ cup toasted pepitas or Roasted Pumpkin Seeds
- plain greek yogurt optional
Instructions
- Roast the pumpkin: Place a rack in the center of the oven and preheat to Preheat oven to 350°F and line a baking sheet with parchment paper. With your sharpest knife, carefully slice the pumpkin in half from the stem to the base. With a spoon or ice cream scoop, scoop out the seeds (here is how to roast pumpkin seeds later on if you like). Drizzle 1 tablespoon of the oil over the pumpkin flesh. Sprinkle with a few pinches of salt and black pepper. Rub to evenly coat. Place on the parchment paper cut sides down and pierce the outsides with the tines of a fork. Roast until the flesh is fork tender, about 45 to 55 minutes. Set aside to cool. (See blog post above for step-by-step photos.)
- To make the soup: In a Dutch oven or similar large, heavy-bottomed pot, melt the butter and the remaining tablespoon oil over medium heat. Once the butter melts, stir in the onion and 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is translucent, about 8 to 10 minutes.
- Stir in the garlic, ginger, cinnamon, allspice, and cayenne. Cook until fragrant, about 30 seconds.
- Carefully scoop the flesh into pot (discard the skins).
- With a wooden spoon, mash the pumpkin to break it up and start to combine it with the spices.
- Stir in the broth. Increase the heat to high and bring the liquid to a boil. Reduce heat, partially cover, and let simmer gently for 15 minutes.
- Remove the soup from the heat. Stir in the half-and-half and honey. With an immersion blender, puree the soup in the pot until it is very smooth. Or to use a regular blender, carefully transfer a few ladelfuls of the soup to a blender (do not overfill! Hot soup splatters). Blend until smooth, then transfer to a separate pot or serving bowl. Repeat with the remaining soup. Taste and add salt and black pepper as desired.
- Serve hot, with a swirl of Greek yogurt and sprinkle of pepitas seeds to taste.
Notes
- *You can also swap 2 (15-ounce) cans of pumpkin puree (you'll still want to blend the soup to make it smooth).
- : Leftovers of this pumpkin soup recipe can be stored in the refrigerator for up to 4 days.
- : Reheat on the stovetop in a pan over medium-low heat or in the microwave until warmed through.
- : Freeze pumpkin soup for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator overnight before warming.
- TO STORE: Leftovers of this pumpkin soup recipe can be stored in the refrigerator for up to 4 days.
- TO REHEAT: Reheat on the stovetop in a pan over medium-low heat or in the microwave until warmed through.
- TO FREEZE: Freeze pumpkin soup for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator overnight before warming.
Nutrition Information
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Serving
1 (of 4)
Calories
334kcal
(17%)
Carbohydrates
43g
(14%)
Protein
9g
(18%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
18mg
(6%)
Potassium
1699mg
(49%)
Fiber
4g
(16%)
Sugar
20g
(40%)
Vitamin A
38837IU
(777%)
Vitamin C
44mg
(49%)
Calcium
145mg
(15%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Serving | 1 (of 4) | |
| Calories | 334kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 18mg | 6% |
| Potassium | 1699mg | 36% |
| Fiber | 4g | 16% |
| Sugar | 20g | 40% |
| Vitamin A | 38837IU | 777% |
| Vitamin C | 44mg | 49% |
| Calcium | 145mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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