This roasted pumpkin soup is delicious and healthy. It’s vegan and dairy-free, and it has a silky texture thanks to the pureed pumpkin. The fact that only a few ingredients are needed to create a soup that is so satisfying and tastes like autumn in a cup is truly remarkable.
Cut the onion, garlic, and pumpkin into small pieces. The pumpkin, onion, and garlic are roasted in the oven. You can almost get there if you puree the roasted vegetables, add the stock, and then reheated them. Reheat your silky puree and thin it to your desired consistency. Serve with pepitas toasted to enhance the pumpkin flavor.
The Pumpkin
Select a sugar-pumpkin that is heavy and has no soft spots. Store the sugar pumpkin at room temperature before making the soup.
Alternatives
You can substitute other winter squashes for sugar pumpkins in our Roasted Pumpkin Soup. Kabochas, calabazas, and Hubbards are all good alternatives.
Roasted Pumpkin Soup: How to Serve it
This soup is so delicious; it only needs some crusty bread. Use one or a mixture of these simple garnishes.
- Pepitas toasted
- Hazelnuts or pine nuts can be toasted, as well as walnuts and pecans.
- Croutons
- Grated Parmigiano-Reggiano cheese
- A dollop of coconut cream for a vegan version.
- Chop parsley or cilantro and drizzle with heavy cream
Ingredients
- 2 3/4 lbs sugar or butternut pumpkin, halved with seeds
- One an onion, quartered by peeling and cutting through the stem
- One garlic clove peeled
- 1/2 cup olive oil
- Coarse salt and freshly ground pepper
- 5 cups homemade or store-bought low-sodium vegetable stock
Directions
Preheat oven to 450degF. Pumpkin should be cut into 2-inch pieces. Combine the pumpkin, garlic, and onion on a baking sheet with a rim. Add two teaspoons of salt and oil; mix to coat. Spread in a single layer.
Roast pumpkin
Roast pumpkins until they are tender when pierced by a sharp knife. This should take about 30 minutes. Rotate the pan halfway and toss the vegetables. Remove the skins after letting them cool.
Add stock to the vegetables and place them in a saucepan.
Transfer the vegetables to a medium-sized saucepan and heat on medium. Pour in 2 cups of stock.
Puree the remaining stock and add.
Puree using an immersion blender until smooth. While the blender is running, add the remaining 3 cups of stock and puree until smooth.
Heat and serve
Bring the soup to a gentle simmer. Salt and pepper to taste. Remove soup from heat. Cover the dish to keep it warm until you are ready to serve.
Storing
The soup will last four to five days if you store it in an airtight container. The hash can be stored in the refrigerator for up to four days. The soup can be reheated on the stovetop, in the microwave, or by reheating it.
Freezing
Pumpkin soup freezes easily. Before freezing the soup in airtight freezer containers, make sure it has cooled. (Freeze in small batches instead of one large container. You can then thaw only what you need to make a meal. As the soup expands, it freezes, leaving some space at the top. Do not freeze pumpkin soups that contain cream or other ingredients like nuts, croutons, or nut butter. In the freezer, pumpkin soup can last up to three months.