Roasted Pumpkin Soup
Ingredients
- 3 lb sugar pie pumpkin or kabocha squash about 1 medium, seeded and cut into wedges
- 1 large yellow onion quartered
- 6 garlic cloves unpeeled
- 3 tbsp olive oil divided
- 1 1/2 tsp kosher salt plus more to taste
- 1/2 tsp black pepper
- 1/2 tsp ground cumin
- 1/4 tsp ground nutmeg
- 1 pinch cayenne optional
- 4 cups vegetable or chicken stock
- 1 tbsp maple syrup
- 1/2 cup heavy cream or full-fat coconut milk
- 1 tsp apple cider vinegar or lemon juice
- toasted pumpkin seeds, cream and thyme to serve
Method
- Heat the oven to 425°F (220°C). Toss the pumpkin wedges, onion and garlic with 2 tbsp olive oil, the salt and pepper on a sheet pan.
- Roast 40 to 45 minutes, until the pumpkin is very soft and browned at the edges. Wrap the garlic in foil if it starts to burn.
- Scoop the pumpkin flesh away from the skin. Squeeze the garlic out of its skins.
- Warm the remaining 1 tbsp oil in a large pot. Add the cumin, nutmeg and cayenne and stir for 30 seconds.
- Add the pumpkin, onion, garlic, stock and maple syrup. Simmer 10 minutes.
- Blend until completely smooth with an immersion blender, or in batches in a blender with the lid vented.
- Stir in the cream and vinegar. Taste and adjust salt. Thin with more stock if needed.
- Serve topped with a swirl of cream, toasted pumpkin seeds and thyme.
Notes
Canned shortcut: use two 15-oz cans of pumpkin puree instead of roasting. Sauté the onion and garlic in the pot first, then continue from step 4. Simmer 15 minutes.
Vegan: use vegetable stock and coconut milk.
Storage: fridge 4 days, freezer 3 months (freeze before adding cream if you can).