Roasted Pumpkin Soup

Kitty FloridoNovember 4, 2014

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Remember that we had some cute pumpkins for our October wallpaper collection? Well, I wanted to roast them and turn them into a Roasted Pumpkin Soup. But first, I wanted to find out what kind of pumpkins they were. Turns out that the orange smaller ones are called Munchkin Pumpkins, and the white striped one is called a Tiger Pumpkin. Both of them are often used in decoration. Neither of those pumpkins are the best for puree, the ideal one is a type called Sugar Pumpkin. As you can see in the video bellow from Everyday Food, those are the best to do so. Since I was making a soup with them, I decided to do just as Thomas Joseph suggested, but I skipped the straining through cheesecloth.

Now, the pumpkins I used were a bit stringy, so after the soup was done I did blend it. If you are using canned pumpkin puree there will be no need Other than that, it is a very quick soup to make. You can serve it with a dash of cream on top and a few crackers. This soup is perfect for the cooler weather we have around here, a bit cooler and very windy. These are the months I love… Soups all the time. What’s your favorite cold weather meal?

Kitty

Roasted Pumpkin Soup

Adapted from Good Housekeeping
Yields: 4 servings

Ingredients:

2 cups of pumpkin puree, or 1 (29-oz.) can of pumpkin puree
1 medium onion, grated on a box grater
2 tablespoons olive oil
4 cups chicken broth
½ cup heavy cream
2 teaspoons pumpkin pie spice
½ teaspoon salt

Directions:

If you’re roasting pumpkins, preheat your oven to 350ºF.
Cut the pumpkins half, remove the seeds and cut them then wedges to make roasting faster.
Coat them with olive oil, and roast them for about 30 minutes. To check if they are done, insert a knife into the pumpkins, they should feel soft.
When the pumpkins are cool enough to handle, scoop out the puree and transfer to a food processor, this to make a soft puree.
Heat 2 tablespoons of olive oil in a saucepan over medium-high heat.
Add the onion and cook, stirring, 3 minutes or until soft.
In a small bowl, combine the salt and pumpkin pie spice.
Stir in the pure pumpkin, chicken broth, cream, seasonings, and cook, stirring occasionally, 3 to 5 minutes or until soup simmers.
Blend the soup by batches, and simmer for 3 minutes more.
Serve and top with a little heavy cream.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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