Pumpkin Soup Recipe
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!
Prep: 15 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 30 minutes
Servings: 4 -6 servings
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).
- 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
Serving: 1 (of 4)Calories: 334kcalCarbohydrates: 43gProtein: 9gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 18mgPotassium: 1699mgFiber: 4gSugar: 20gVitamin A: 38837IUVitamin C: 44mgCalcium: 145mgIron: 4mg
