A Great Day for Roasted Pumpkin Soup: Embrace the Flavors of Fall
As the leaves begin to turn and the air gets crisper, there’s nothing quite like a warm bowl of soup to welcome fall. One of my absolute favorites this time of year is roasted pumpkin soup. Made with sugar pumpkins, this dish is simple to prepare, full of flavor, and perfectly suited for chilly evenings.
Why Roasted Pumpkin Soup?
If you’ve never made pumpkin soup before, you’re in for a treat. Sugar pumpkins give this soup a naturally sweet, nutty flavor that feels like the essence of fall. Roasting the pumpkins adds a layer of depth to the flavor, making the soup both comforting and vibrant. You can find sugar pumpkins at most farm stands, or sometimes even at your local grocery store—if you’re lucky enough to have a Marc’s nearby, check there!
This recipe is not only delicious but also relatively easy, making it a perfect weeknight meal or a weekend cooking project. Plus, roasting the pumpkins on the grill gives them a rich, smoky taste that pairs perfectly with the season’s flavors.
Prepping the Pumpkins
The first step to a great roasted pumpkin soup is preparing the pumpkins themselves. Here’s how:
Cut and Clean: Start by cutting your sugar pumpkins in half and scooping out the seeds. Don’t worry if this part is a little messy—it’s all part of the fun! Save the seeds for roasting later if you want a crunchy snack to go with your soup.
Brush with Olive Oil: Lightly brush the insides of the pumpkins with some good olive oil. This helps keep the flesh moist and adds a bit of richness to the final flavor.
Sautéing the Aromatics
While the pumpkins are roasting, you can start on the aromatics. These will infuse the soup with a savory base that perfectly complements the sweetness of the pumpkin.
Heat the Olive Oil: In a cast iron pan, heat up your olive oil over medium heat. Cast iron is great for distributing heat evenly, making sure your aromatics get soft without burning.
Cook the Onions and Garlic: Add the onions to the pan and cook until they soften and become translucent. Then, add the chopped garlic, fresh sage, rosemary, and ginger. Let everything cook for a few minutes until it’s fragrant, filling your kitchen with the scents of fall.
Roasting the Pumpkins
Now comes the fun part: roasting the pumpkins!
Grill the Pumpkins: Place your pumpkins on the grill, cut-side up, using indirect heat at 375°F (191°C). If you’re using lump charcoal, all the better! The smoky heat will enhance the pumpkin’s flavor as they slowly roast.
Roast Until Tender: Let the pumpkins cook for about 45-60 minutes, or until the flesh is tender and easy to scoop out. You’ll know they’re done when the pumpkins have a beautiful golden-brown color and the flesh feels soft—like a perfectly baked potato.
Blending the Soup
Once your pumpkins are roasted to perfection, it’s time to blend everything together.
Scoop and Blend: Scoop out the pumpkin flesh and add it to a food processor or blender along with the sautéed aromatics. Gradually add the vegetable stock until you reach your desired consistency.
Smooth and Creamy: Blend until smooth. If you have an immersion blender, that works great as well. The end result should be a rich, creamy soup that’s wonderfully comforting.
Finishing Touches
After blending, it’s time to bring everything together.
Simmer: Return the soup to the pot and heat gently for about 10 minutes, allowing the flavors to meld together.
Season and Serve: Add salt and pepper to taste, and serve with some fresh bread or a drizzle of olive oil on top.
The Recipe
Ingredients:
(Note: These are more guidelines than strict rules, feel free to adjust to your liking!)
2 sugar pumpkins (~2.7 kg total)
60 ml olive oil
2 large yellow onions (about 500 g), chopped
6 cloves garlic (about 20 g), chopped
4 tbsp fresh sage (about 10 g), chopped
2 tbsp fresh rosemary (about 6 g), minced
1.9 liters stock
Salt and pepper to taste
Instructions:
Prepare the Pumpkins: Cut the pumpkins in half, scoop out the seeds, and brush the flesh with olive oil.
Roast the Pumpkins: Place the pumpkins on the grill at 375°F (191°C) for 45-60 minutes, until the flesh is tender.
Cook the Aromatics: In a cast iron pan, heat olive oil and sauté the onions until soft. Add garlic, sage, rosemary, and ginger, and cook for a few more minutes until fragrant.
Blend: Scoop the roasted pumpkin flesh and add it to a food processor with the sautéed aromatics. Blend until smooth, gradually adding vegetable stock to reach your desired consistency.
Simmer: Return the blended soup to the pot and simmer for about 10 minutes. Season with salt and pepper to taste.
Serve: Enjoy the soup with fresh bread, crackers, or your favorite toppings!
Share Your Soup!
We’d love to hear how your roasted pumpkin soup turns out. Let us know in the comments or share your photos on social media! You can also check out the full blog post on our website.
Happy fall,
Steve Porter
Starter King
P.S. Don’t keep this recipe to yourself! Forward this to a friend and tell them to sign up at starterking.us for more great fall recipes.
