Roasted Jarrahdale Pumpkin Soup
180kcal
Ingredients
- 2 1/2 lb Jarrahdale pumpkin 1.1 kg, peeled, seeded and cut into 1-inch (2.5 cm) cubes, about 7 cups
- 1 large yellow onion cut into wedges
- 1 medium carrot peeled and cut into chunks
- 4 garlic cloves peeled
- 2 tbsp olive oil 30 ml
- 1 tsp kosher salt plus more to taste
- 1/2 tsp ground black pepper
- 1/2 tsp ground cumin optional
- 4 cups low-sodium vegetable or chicken broth 950 ml
- 1/2 cup heavy cream 120 ml, or full-fat coconut milk
- 1 tbsp fresh lemon juice 15 ml
- roasted pumpkin seeds and crispy sage for serving, optional
Equipment
- Large rimmed baking sheet
- Parchment paper
- Large pot or Dutch oven
- Immersion blender or countertop blender
- Chef’s knife and cutting board
Method
- Heat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
- Toss the pumpkin, onion, carrot and garlic with the olive oil, salt, pepper and cumin, then spread everything in a single layer.
- Roast 30 to 35 minutes, stirring once halfway, until the pumpkin is tender and the edges are browned.
- Scrape the roasted vegetables into a large pot, add the broth and bring to a simmer over medium heat. Simmer 10 minutes.
- Blend until silky with an immersion blender, or in batches in a blender filled no more than halfway, lid vented and covered with a towel.
- Stir in the cream and lemon juice and warm through over low heat without boiling. Taste and add more salt if needed.
- Ladle into bowls and top with roasted pumpkin seeds, a swirl of cream or crispy sage leaves.
Nutrition
Serving1.5cupsCalories180kcalCarbohydrates16gProtein3gFat12gSaturated Fat5gSodium280mgFiber2gSugar7g
Notes
- No peeling: roast skin-on halves cut side down at 425°F (220°C) until very soft, then scoop the flesh into the pot.
- Vegan: use vegetable broth and full-fat coconut milk.
- Storage: refrigerate within 2 hours; keeps 3 to 4 days. Freeze before adding the cream for best texture.
- Too thick? Add hot broth 1/4 cup (60 ml) at a time.
- Nutrition is an estimate.