Creamy Roasted Pumpkin Soup

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Creamy Roasted Pumpkin Soup
4.5 from 2 reviews
Author: Cookie and Kate
Recipe type: Soup
Prep time:  15 mins
Cook time:  70 mins
Total time:  1 hour 25 mins
Serves: 4 to 6 bowls
This creamy, yet healthy pumpkin soup is the best! Feel free to make this soup with kabocha squash instead of pumpkin (I bet butternut squash would work well, too). This roasted pumpkin soup would look lovely on your holiday dinner table, and leftovers would go great with sandwiches the next day! Recipe yields 4 bowls of soup, or 6 smaller servings.
Ingredients
  • ¼ cup olive oil, divided
  • 1 4-pound sugar pie pumpkin or kabocha squash*
  • 1 large yellow onion, chopped
  • 4 large or 6 medium garlic cloves, pressed or minced
  • ½ teaspoon sea salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon cloves
  • Tiny dash/up to ⅛ teaspoon cayenne pepper (optional, if you like spice)
  • Freshly ground black pepper
  • 4 cups (32 ounces) vegetable broth
  • ½ cup full fat coconut milk or heavy cream, which is not vegan
  • 2 tablespoons maple syrup or honey, which is not vegan
  • ¼ cup pepitas (green pumpkin seeds)
Instructions
  1. Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup. Carefully halve the squash and scoop out the seeds, reserving them for roasting if you’d like (see note—you won’t need the roasted pumpkin seeds for this recipe). Slice each pumpkin halve in half to make quarters. Brush or rub olive oil over the flesh of the pumpkin and place the quarters, cut sides down, onto the baking sheet. Roast for 35 minutes or longer, until the orange flesh is easily pierced through with a fork. Set squash aside to cool slightly.
  2. Heat 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, garlic and salt to the skillet. Stir to combine.
  3. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. In the meantime, peel the pumpkin skin off the pumpkins and discard. Add the cinnamon, nutmeg, cloves, cayenne pepper and a few twists of freshly ground black pepper to the pot, followed by the pumpkin flesh. Use your stirring spoon to break up the pumpkin a bit. Pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for about 15, to give the flavors time to meld.
  4. While the soup is cooking, toast the pepitas in a medium skillet over medium-low heat, stirring frequently, until fragrant, golden and making little popping noises. You want them to be nice and toasty, but not burnt. Transfer pepitas to a bowl to cool.
  5. Once the squash mixture is done cooking, stir in the coconut milk and maple syrup. Remove the soup from heat and let it cool slightly. Working in batches, transfer the contents pan to a blender (do not fill your blender past the maximum fill line!). Securely fasten the blender’s lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer puréed soup to a serving bowl and repeat with remaining batches. Taste and adjust if necessary (I thought the soup was just right as is, but you might want to add more coconut milk, for extra creaminess/more mild flavor, or maple syrup, to make it a little sweeter.
  6. Ladle soup into individual bowls. Sprinkle pepitas over the soup and serve.
Notes
Soup inspired by the pumpkin soup at The Picnic House in Portland and roughly adapted from my curried butternut soup.
If you want to use canned pumpkin: I’m pretty sure you can substitute two 14-ounce cans of pumpkin purée. It won’t have the depth of flavor that roasted pumpkin would, but it should be delicious nonetheless. Just skip step one and add the pumpkin purée instead of the roasted pumpkin in step three. Let me know if you try this, please!
How to roast pumpkin seeds: Pick off all the flesh bits from the seeds and discard them. I like to do this in a colander under running water. Pat the seeds dry with a tea towel or paper towels. Toss the seeds with a little olive oil, a sprinkle of salt and any other seasonings that sound good (I tossed my pumpkin seeds with 1 teaspoon brown sugar and ½ teaspoon curry powder). Toss to coat. Line a small, rimmed baking sheet with parchment paper and arrange the pumpkin seeds in a single layer. Roast for 13 to 16 minutes, until the seeds are fragrant and toasty.
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