Creamy Pumpkin Soup

First posted in Oct 2009, updated in Oct 2014

With Halloween just around the corner, this roasted pumpkin soup (and the adorable pumpkin soup bowl they are served  in) got to make its starry spotlight. I adore the taste of the natural pumpkin sweetness in this soup, which is further draw out by roasting the pumpkins beforehand.

Related Recipes:

• Pumpkin Rice Recipe
• Pumpkin Risotto Recipe
• Simmered Kabocha (Japanese Pumpkin) Recipe

Using the basic pumpkin puree (made by blending the roasted pumpkin), I made two versions of soup with it – one which is chunkier (almost gravy like) for the one who loves chunky soups, and a creamier and smoother version (think cream of chicken type of consistency) for me. With the basic puree, you can adjust the amount of soup stock and cream added to achieve the consistency that you like.

I also spread some of the thick pumpkin puree on toasted baguette slices (pictured above) to accompany the soup. Yummy!

To make pumpkin soup bowls, get mini pumpkins, carefully cut off the top, use a spoon to scoop out the seeds and strings, and use a paring knife to scoop out the flesh out all round. I bought my mini pumpkin from Vivomart; you can also find them at selected NTUC Finest, Cold Storage or Jasons outlets (Singapore) during the Halloween season (month of October).

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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.

Serves: 4

Prep Time: 20 mins

Cook Time: 30 mins

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:

1. 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.
2. Roast pumpkin in preheated oven of 200 °C (396 °f) for 30 minutes until they are soft.
3. 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.
4. 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.
5. Process the soup in batches using either a blender or food processor until smooth, adding more broth for the creamy soup consistency, if needed.
6. 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.
7. Ladle into servings bowls and garnish with a few drops (or swirls) of cream and cinnamon/nutmeg. Serve with toast.

Ingredients Used: butter • chicken stock • cream • garlic • onion • pumpkin • rosemary • wine (white/red)