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