It’s officially pumpkin season!
There are countless ways to enjoy fresh pumpkin in your kitchen during the fall season, from baked treats to savory soups like this roasted pumpkin soup recipe I’ve come to adore.
This easy recipe is a great addition to your fall meal plans and is definitely one of my favorite fall recipes.
The pumpkin flavor is enhanced with aromatic spices including sprigs of thyme and rosemary and I love to use late harvest tomatoes because they’re in season and oh so fresh.
I like to add a little excitement to mine by roasting the soup in a sugar pumpkin. They make for uniquely delightful vessels to deliver your hearty soup to family and friends. I even draw little jack-o-lantern faces on them to add a little more Halloween fun as we lead up to the holiday.
If you can’t find these, feel free to use another type of pumpkin or even butternut squash.
Be sure to reserve the pumpkin seeds so you can use them later for garnish.
Some people choose to use coconut milk to make this creamy soup, but I prefer a heavy cream base to make the soup richer.
Roasted Pumpkin Soup Recipe
Prep: 00:30 minutes
Cook Time: 00:75 minutes
1 Tbsp unsalted butter
1 Tbsp Extra virgin olive oil
1 large onion, medium dice
2 garlic cloves, minced
2 stalks celery, medium dice
1 large late harvest tomato, medium dice
2 springs thyme
2 sprigs rosemary
1 cup fresh parsley, leaves only
3 tsps salt, divided
1 tsp ground black pepper, divided
2 1⁄2 cups chicken broth
1⁄4 cup heavy cream
2 sugar pumpkins, 2-3lbs each
(or 4 small squashes such as acorn)
Preheat oven to 375 degrees.
In a large Dutch oven over medium heat, melt butter and olive oil. Add onion, garlic, celery, tomato and herbs. Cook for 10 minutes, stirring occasionally. Add 2 tsps of salt.
1⁄2 tsp pepper and chicken stock. Bring mixture to a boil, remove from heat, stir in cream
and set aside.
Prepare the pumpkins as though you were making jack-o-lanterns, cutting off, reserving
the top and scooping out the seeds.
Season the inside of each pumpkin with 1⁄2 tsp of salt and 1⁄4 tsp of pepper. Ladle the soup
into the pumpkins discarding the thyme and rosemary sprigs as you go. Place the
pumpkin lids on each pumpkin. Roast on a foil lined baking sheet (for easy cleanup) for
1-1 1⁄2 hours or until tender when pierced with knife.
When serving, scrape the roasted pumpkin flesh out with the ladle to get great
pumpkin flavor in every bite!