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Creamy Pumpkin Soup
Creamy Roasted Pumpkin Soup Recipe
With the thick pumpkin puree in step 5, you can adjust the thickness of the soup based on your preference: For a chunkier soup, use lesser stock; For a more watery or creamier consistency, add more broth or cream accordingly. You can also reserve some of the thick puree to spread over baguette to make delicious pumpkin toast.
Ingredients:
- 500g pumpkin flesh cut to uniform, small chunks
- extra virgin olive oil
- 8 cloves garlic peeled
- 2 sprigs of rosemary leaves finely chopped; may substitute with sage or thyme
- 1 large onion roughly chopped
- 600 to 800ml vegetable or chicken stock (depending on desired consistency)
- 30 grams butter
- extra virgin olive oil
- sea salt and freshly cracked pepper to taste
- 2 tbsp white wine optional
- 1/4 cup of thickened cream
- cinnamon or nutmeg powder optional; garnishing
Directions:
- Arrange pumpkin chunks in a single layer on roasting tray with the garlic and drizzle liberal amounts of extra virgin olive oil until pumpkin pieces & garlic cloves are evenly coated in the oil. Season with salt and pepper, and sprinkle chopped rosemary over.
- Roast pumpkin in preheated oven of 200 °C (396 °f) for 30 minutes until they are soft.
- Melt butter in heated pan then cook onions over gentle flame until the onions have just started to caramelised (soft, translucent, shrunken), about 4 minutes.
- Add the soup stock, followed by the roasted pumpkin and garlic, then bring to a simmer with lid on for 10 minutes. Turn off the stove. The pumpkin pieces should be really sweet and tender by now.
- Process the soup in batches using either a blender or food processor until smooth, adding more broth for the creamy soup consistency, if needed.
- Return the soup to the pan and stir in the wine & cream. Season to taste with salt and pepper. Warm through the pumpkin soup without boiling.
- Ladle into servings bowls and garnish with a few drops (or swirls) of cream and cinnamon/nutmeg. Serve with toast.
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So creamy and smooth…and I love the vibrant golden colour.
Yeah, sometimes I like it chunky, sometimes I like it less chunky. I have been roasting squash(es) too. Your mini pumpkin bowl is too cute! I won’t have the patience to do that.
I absolutely love the idea of serving pumpkin soup in this mini pumpkins…really creative.
Hope you are having a great week :)
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Dear Wiffy,
As this is my first time making this soup, may I know how long can I store this pumpkin soup after it is cooked in the fridge? I was planning to make it on Tuesday and to consume it on Thursday evening… Thank you! :)
Hi, after using blender to blend the pumpkim in the chicken stock,i still have to simmer for a while before turning off the fire? thks
Yes just warm it up without boiling to serve.
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