Roasted Pumpkin Soup
This pumpkin soup is made by roasting imperfect pumpkins until caramelized, then blending the softened flesh with warming spices like cinnamon and ginger to create a smooth, velvety broth. The final dish features a rich, creamy texture with a bright, flavorful aroma, showcasing fall’s rustic flavors without heaviness.
Equipment
- Baking sheet
- Large pot or Dutch oven
- Immersion blender or regular blender
- Sharp Knife
- Cutting Board
Ingredients
- 1 medium pumpkin preferably small or irregularly shaped, imperfect pumpkin
- 2 tablespoons olive oil for roasting
- 3 cloves garlic minced
- 1 teaspoon ground cinnamon warming spice
- 1/2 teaspoon ground ginger fresh or dried
- 4 cups vegetable broth or water with seasoning
- to taste salt and pepper for seasoning
- 1 tablespoon apple cider vinegar optional, for brightness
Instructions
- Preheat your oven to 400°F (200°C). Cut the pumpkin in half and scoop out the seeds and stringy bits. Rub the surface with a tablespoon of olive oil to enhance caramelization.
- Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper. Roast in the oven for about 30-40 minutes, until the flesh is soft and easily pierced with a fork, and the edges are lightly charred for added flavor.
- Remove the pumpkin from the oven and let it cool slightly until it’s safe to handle. Scoop out the roasted flesh and set aside.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant and beginning to turn golden.
- Add the roasted pumpkin flesh to the pot along with the cinnamon and ginger. Stir well to combine and cook for another 2-3 minutes, allowing the spices to release their aroma.
- Pour in the vegetable broth, bringing the mixture to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to meld and the soup to become slightly thicker.
- Use an immersion blender to blend the soup directly in the pot until it is completely smooth and velvety. Alternatively, transfer the mixture to a blender in batches and puree until smooth.
- Taste the soup and season with salt, pepper, and a splash of apple cider vinegar if desired for extra brightness. Adjust the seasoning to your liking.
- Reheat gently if needed, until steaming hot. Serve the soup in bowls, garnished with a drizzle of olive oil or fresh herbs if you like.
Notes
Ensure to peel the pumpkin after roasting if the skin is tough or stringy. Adjust spices according to your preference for warmth and flavor. Leftover soup can be stored refrigerated for up to 3 days and reheated gently.