I was introduced to pumpkin soup when I lived in Australia. It was intriguing and, honestly, I wasn’t sure what to expect because, well, pumpkins were for carving and lattes. It arrived with a dollop of sour cream and chives and I was hooked from the moment I tasted my first bite.
Until that point in time, every soup I had eaten was either veggie soup or something cheese based (like broccoli and cheese). So to eat something creamy, but not cheesy was crazy! And at that crucial moment in time, I realized WE WERE USING PUMPKINS ALL WRONG!!!!
At the time, it never entered my brain that I would want to make it. Oh no no no…it was probably too hard. I mean, it was pureed. And who knows what kind of weird spices were involved. Nope, I was just happy to eat my pumpkin soup out. Until, of course, Jaime came along and introduced me to roasting (of course, we have to roast them!).
A note about pumpkins and this soup. I use baking (aka smaller) pumpkins, but I also make this a lot with acorn or butternut squash. They’re all in the same family–just mix and match with what you find at the store!
- 2 pounds pumpkin/squash, seeded, peeled and cut into large chunks
- 1 pound of carrots, peeled and cut into large chunks
- 3 medium yellow onions, peeled and cut into large chunks
- 1 head of garlic, top sliced off of head
- Olive oil (I don’t have an amount–eyeball it!)
- 6 cups of veggie stock
- 1/2 cup of heavy cream
- 1/2 teaspoon freshly grated nutmeg
- course sea salt and cracked pepper to taste
- stuff for garnishing
Preheat oven to 500F. In a large bowl, combine the pumpkin, carrots, and onions. Drizzle with olive oil, salt and pepper. Mix well to ensure all pieces are coated with olive oil. Place on a baking sheet and spread evenly. Place head of garlic also on baking sheet (I like to put it in the center!), drizzle with olive oil, salt, and pepper. Bake for 30 minutes. In a large stockpot, bring veggie stock to a boil. Carefully add roasted veggies, except garlic. Remove garlic cloves from skin by squeezing gently at the bottom (careful it’s hot!). Add to the stock pot. Once everything has been added, puree soup. I use an emulsion blender (best soup puree-ing device ever!), but you can carefully use a blender (small batches–no more than 1/2 blender full, leave the cap off, but cover with a towel and blend slowly…otherwise, you risk exploding hot soup over you and your kitchen!) or food processor. Once soup is pureed, add cream and nutmeg. Taste and adjust spices. Serve with a garnish you can be traditional and go with sour cream and chives, but I usually don’t have either on hand and use greek yogurt and cilantro, which in my humble opinion is tastier! You can also go uber-simple and used freshly ground pepper as a garnish, but the sour cream or yogurt give it some nice tang and adds an extra layer of yummy. Or you could be uber-fancy and serve it in a pumpkin!
However you like it, you’re gonna love it!