Fall Feast Roasted Pumpkin Soup
This delicious, savory and flavorful Roasted Pumpkin Soup would be a great first course for Thanksgiving or as an easy, healthy, light meal all by itself.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 8 servings
- 1 whole pie pumpkin or about 2-1/2 cups of pumpkin
- 2 Tbsp olive oil
- 1 quart chicken stock
- 1/2 cup heavy cream you can substitute half and half
- 1/3 cup 100% pure maple syrup
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 2 tsp kosher salt
- creme fraiche for serving
- roasted pumpkin seeds or pepitas for garnish
Preheat the oven to 350 degrees.
Cut the pumpkins in half and use a spoon to scrape out the fibers and the seeds. A serrated grapefruit spoon works great for this. Cut the halves into quarters and place them on a baking sheet.
Brush the inside of the pumpkins with olive oil and season with a little salt, cinnamon, and nutmeg.
Roast until the pumpkin is soft, about 30-45 minutes depending on the size of the pumpkin pieces.
Allow the pumpkins to cool slightly and then pull off the peel and put the flesh of the pumpkins into a medium size saucepan. Use a potato masher and mash the large chunks. Add the chicken stock and maple syrup and cook on medium until the mixture starts to simmer.
Turn down the heat and use an immersion blender to puree the mixture until it is smooth and velvety. You can use a regular blender if you don't have an immersion blender, but you may have to process it in batches.
Add the cream and a little more nutmeg and cinnamon and blend again to help the flavors come together. Taste and add additional salt, cinnamon or maple syrup if needed.
To serve the soup, ladle into a bowl and top with a small spoonful of creme fraiche and pumpkin seeds.
Calories: 207kcal | Carbohydrates: 25g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 759mg | Potassium: 744mg | Fiber: 1g | Sugar: 15g | Vitamin A: 14691IU | Vitamin C: 16mg | Calcium: 67mg | Iron: 2mg