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close up of roasted pumpkin soup

Roasted Pumpkin Soup


  • Author: Katie Webster
  • Total Time: 1 hour 20 minutes
  • Yield: 12 cups 1x

Description

Roasted Pumpkin Soup made with a whole cooking pumpkin, onion, celery, cinnamon and nutmeg.  At the end add maple syrup and cream. Can be made vegan and dairy-free if desired. 


Ingredients

Scale
  • 1 2 ½ to 3 pound pie pumpkin, stem removed, cut in half and seeds scooped out
  • 4 teaspoons extra-virgin olive oil
  • 1 large sweet onion, diced
  • ¾ cup sliced celery
  • ¾ cup diced carrot
  • 1 tablespoon chopped garlic
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground pepper
  • Pinch cayenne
  • ¼ cup white wine
  • 6 1/2 cups vegetable or chicken broth
  • 3/4 cup heavy cream (or 1/2 cup raw cashew pieces plus 1.5 cups broth) *see note
  • ¼ cup pure maple syrup, preferably dark
  • 4 teaspoons apple cider vinegar
  • Optional garnishes: chopped chives, toasted pumpkin seeds

Instructions

  1. Preheat oven to 400 degrees. Line a large baking sheet with parchment or foil.
  2. Place pumpkin cut-side-down on the prepared baking sheet and transfer to the oven. Bake until the pumpkin is fork tender, 45 minutes to 1 hour. Allow to cool cut side up on the baking sheet. Scoop the flesh from the pumpkin with a large kitchen spoon. Discard skin.
  3. Meanwhile, heat oil in a heavy bottomed large soup pot or Dutch oven over medium high heat. Add onion, celery, carrot and garlic and cook stirring often until the vegetables start to brown, 7 to 10 minutes.
  4. Sprinkle cinnamon, salt, nutmeg, pepper and cayenne over the vegetables and stir to coat. Cook until fragrant, about 30 seconds. Add white wine and simmer until the wine is almost completely evaporated.
  5. Add 6 ½ cups broth to the vegetables and spice mixture and bring to a gentle boil over high heat. Reduce heat to maintain a simmer, and let cook until the celery is completely soft, about 5 minutes. Hold off the heat until the pumpkin is soft.
  6. Meanwhile, if using cashew cream instead of heavy cream, puree cashews and the remaining 1 ½ cup broth in a blender until as smooth as possible. Reserve 2 tablespoons cashew mixture for garnish. 
  7. Add the roasted pumpkin to the broth mixture and return to a simmer over medium-high heat. Puree with immersion blender or in blender in two batches until smooth. Use caution when pureeing hot liquid! Sir in heavy cream or cashew mixture, maple syrup and vinegar. Serve hot drizzle with reserved cream and cashew cream and garnish with chives and pumpkin seeds if using.

Notes

Heavy Cream vs Cashew Cream: Depending on your preference this soup can be made with either heavy cream or cashew cream. If using heavy cream, stir 3/4 cup into the soup in step 7. If using cashew cream puree the cashews with 1 1/2 cups broth in step 6. 

To Make Ahead: Can be made up to four days ahead. Freeze up to two months.

  • Prep Time: 25
  • Cook Time: 1 hour
  • Category: Soup
  • Method: Roasting and Stove Top
  • Cuisine: American

Nutrition

  • Serving Size: 2 cups
  • Calories: 212
  • Sugar: 15 g
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 23 g
  • Fiber: 2 g
  • Protein: 3 g

Keywords: roasted pumpkin soup, pumpkin soup,

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