I am barely able to catch my breath from summer when all of a sudden, the leaves have started changing into beautiful shades of pink, orange, yellow and red. There is crispness in the air that is reminiscent of bonfires and walks peppered with crunchy steps. The night temperatures begin to dip a bit requiring an extra blanket on the beds.
But you know what? I love it all! The pumpkins, the colors, the crispness in the air, the comfort foods, the preparing of holidays to come.. there is an unbridled excitement just bubbling under the surface.
Not to mention, that everywhere I turn, there are Fall flavors just begging to be sampled. From the pumpkin spice lattes, pumpkin breads, pies and all the comfort foods that abound… which brings me to an endeavor that I just have to share with you. There are so many things you can do with pumpkin and roasting the whole thing to prepare for this recipe is just one of them. I think it a wise idea to stock up when my boys get a hold of some pumpkins this time of year because beyond roasting the seeds and carving them, I want to keep some intact for just such a recipe as this one I have to share.
Well, that and I have a secret, fresh roasted pumpkin makes all the difference when it comes to your baked goods. You cannot imagine the difference in the taste of a pumpkin pie made from roasted pumpkin versus the canned store bought pumpkin most everyone else uses. Follow my lead here and roast a few of them, not only for this delicious pumpkin soup (you may need about 3 small pie pumpkins for this recipe) but also to have on hand for muffins, pies, cookies and cakes and all the other pumpkin delicacies that you can imagine.
Keeping that in mind let’s get started with the soup I keep teasing you with…
First, I need to cover the basics for those who have never roasted a pumpkin, this simple “how to” should cover it.
How to roast a small pumpkin
Preheat oven to 375 degrees.
Slice the pumpkin in half and scoop out the seeds. Use about 2 Tbsp of Olive Oil (I used Avocado Oil) and with your hands coat the pumpkin.
Place them on a baking sheet, with the cut side facing down.
Cover with foil and bake for 40 – 45 minutes.
Once they are cool enough to handle, scoop out every single ounce of flesh. By this point, the skin should almost slip off with little effort.
This is where you might stop to just have the pumpkin for baked goods (hint: it can be frozen into small quart bags and labeled with the amount for each recipe you will use it in) but we are on a roll… onto the actual soup itself.
Double check to be sure you have all the ingredients on hand and then prepare to be amazed at the finished product.
- 2 Tbsp olive oil
- 1/2 onion, diced
- 1 clove garlic
- 1 cup vegetable stock
- 1/2 cup heavy cream
- Salt/pepper to taste
- While the pumpkins are cooling, sauté the onion and garlic.
- Once the onions are translucent and soft, add the roasted pumpkin and vegetable stock.
- Bring everything to a slight simmer.
- Lower the heat (so as not to curdle the cream) and then add the cream, then salt and pepper to taste.
I love the flavor of pumpkin which means there really is no need to add any other spices or ingredients to this; the pumpkin is a standalone kind of vegetable packed with flavor and nutrients.
*Notes: I recommend roasting 3 of the “pumpkin pie” pumpkins to make a good amount of soup. If you want to roast a WHOLE pumpkin, preheat oven to 375. Slice the top of the pumpkin and scoop out the seeds. Coat with a bit of olive oil, put the top over the pumpkin again and cover the pumpkin with foil. Lay it on a baking sheet and roast for 25 minutes.
If you decide that you want to serve the soup inside the pumpkin you may need to season it a bit more with salt and pepper. But that’s a personal taste.