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Roasted Pumpkin Soup Recipe
Ash Tyrrell

Roasted Pumpkin Soup Recipe

I made this roasted pumpkin soup on a chilly evening, and my kitchen smelled like fall within minutes. Roasting the pumpkin first gave me a deep, sweet flavor that boiling never could. The bacon, warm spices, and a little maple syrup made every spoonful rich and balanced.
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Prep Time 15 minutes
Cook Time 55 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 2 small pie pumpkins 2 lbs each, or 1 larger 4 lb sugar pumpkin: Sweet baking pumpkins taste far better than carving pumpkins.
  • 1 to 2 tablespoons olive oil: Lightly greases the pan so nothing sticks while roasting.
  • 6 oz bacon chopped: Adds smoky, salty depth and the fat that flavors the onions.
  • 1 large yellow onion chopped: Builds a sweet, savory base for the soup.
  • 3 garlic cloves minced: Gives gentle warmth, so add it late to avoid bitterness.
  • 1 1/2 teaspoons fine sea salt plus more to taste: Brings out the natural sweetness of the pumpkin.
  • 1/2 teaspoon freshly cracked black pepper: Adds a little bite so crack it fresh.
  • 1/2 teaspoon ground cinnamon: Brings cozy bakery-style warmth.
  • 1/2 teaspoon ground nutmeg: Pairs naturally with pumpkin so don't skip it.
  • 1/4 teaspoon ground allspice: Adds a faint peppery clove-like note.
  • 4 cups vegetable broth or chicken stock: Thins the puree and adds savory flavor.
  • 1/2 cup full-fat unsweetened coconut milk or heavy whipping cream: Makes the soup silky, so avoid the light version.
  • 2 to 3 tablespoons real maple syrup: Rounds out the spices so skip the pancake syrup.
  • 1/3 cup pepitas pumpkin seeds, toasted: Adds crunch and a nutty finish on top.

Method
 

  1. Heat your oven to 425°F and line a baking sheet with parchment paper. Wash and dry the pumpkins, then trim off the stems. Stand each one on its flat base and cut it into quarters with a sharp knife.
  2. Use a large spoon to scoop out the seeds and stringy pulp from every quarter. Don't throw the seeds away, because you can roast them as a snack. A clean cavity helps the pumpkin roast evenly.
  3. Brush the cut sides lightly with olive oil and place the quarters cut-side down on the pan. Roast for 35 to 40 minutes. The pumpkin is ready when a fork slides in with no resistance.
  4. Let the quarters cool for a few minutes until you can handle them. The skin should peel away easily, and you can just discard it. Keep the soft, caramelized flesh and set it aside.
  5. Set your Dutch oven over medium heat and add the chopped bacon. Cook for 5 to 6 minutes, stirring now and then, until crispy. Move the bacon to a plate, and leave about 3 tablespoons of grease in the pot.
  6. Add the chopped onion to the hot bacon grease and cook for 6 to 7 minutes until soft. Stir in the garlic, salt, pepper, cinnamon, nutmeg, and allspice. Cook for 30 to 60 seconds until the kitchen smells amazing.
  7. Add the roasted pumpkin flesh and the broth to the pot. Bring everything to a boil, then lower the heat to a gentle simmer. Cover partially and cook for 15 minutes so the flavors can blend.
  8. Blend the soup right in the pot with an immersion blender until it turns velvety. If you use a standing blender, fill it only halfway and work in batches. Hot soup expands, so vent the lid to let steam escape.
  9. Stir in the coconut milk or cream and bring the soup back to a boil. Add the maple syrup, then taste and adjust the salt and pepper. Toast the pepitas in a dry skillet until golden, then ladle the soup into bowls and top with bacon and pepitas.

Notes

  • I always pick pie or sugar pumpkins, because the larger carving types tasted watery and bland to me.
  • I roast the pumpkin cut-side down, since it traps steam and gives me softer, sweeter flesh.
  • I toast the pepitas in a dry pan and watch them closely, because they go from golden to burnt very quickly.
  • I add the maple syrup at the end, so I can taste and adjust the sweetness without overdoing it.
  • I blend in batches when I use a standing blender, because it keeps the hot soup from splashing.
  • I thin the soup with a splash of warm broth if it feels too thick for my liking