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: Pumpkin Soup! Plus, I’ll be showing you how to roast a pumpkin too!
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.
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Pumpkin Soup
Ingredients
- 2 Tbsp olive oil
- 1/2 onion, diced
- 1 clove garlic
- 1 cup vegetable stock
- 1/2 cup heavy cream
- Salt/pepper to taste
Instructions
- 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.
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A former school teacher, Jocelyn Brown created Hip Mama’s Place in 2007. Her motto for this blog is: get inspired, create and share! Jocelyn loves sharing about food and recipes, crafts, DIY projects and her random travels with her family. She also loves all things social media, but her latest obsession is Instagram.
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This is a great fall recipe for the family to enjoy. I like it for when my in-laws come next week.
★★★★★
This looks so delicious 😋 I like how you prepared it ,it makes it look more exciting.
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I have to give this a try. I have never actually tried pumpkin soup before. It sure does look amazing.
It’s been way too long since I’ve had roasted pumpkin and I’ve never had pumpkin soup. I will have to do this soon.
Pumpkin soup is my favorite! I totally want to try your recipe!!! We have a friend in Jamaica who makes the best pumpkin soup and when I tried his recipe, it just wasn’t the same. 🙁
I haven’t ever roasted a pumpkin before, only pumpkin seeds. This is such a neat way to use up the pumpkin to make a nice soup with.
We have a couple of small pumpkins. So I will be making soup with them
I’m more of a butternut squash girl! I did tell my friend I was going to be more open to Pumpkin Soup!
I love pumpkin everything, yet I have not ever tried this. I love the roasting idea because I’m sure it will have a more robust flavor. I think I will try this recipe this weekend!
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I must try this out….a roast….in pumpkin or of pumpkin? This is new!
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Yummmm! This looks so tempting. I love pumpkin soup and I will definitely try out this recipe. I am not sure if I can scout out Pumpkin shell perfectly…but I am going to try it!
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I’m familiar to pumpkin cream soup, but is all with boiled ingredients, not roasted. Gonna give it a try 👍😁
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It’s pumpkin season again! I love Pumpkin Soup. I’ll definitely cook this on weekends.
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This looks divine. Will definitely give it a go soon!
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A recipe that is perfect for this period and that I will not fail to try, especially because we love pumpkin at home!
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Pumpkin soup is one of my favorite fall dishes. I’ll have to try this recipe. I’ve never actually made it myself OR roasted a pumpkin before.
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I love this recipe and especially the pumpkin presentention. You can make it look a little big more creepy and it would be the perfect halloween dinner haha
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This recipe is amazing! I like how you put in there how to roast the pumpkin in addition to the pumpkin soup recipe. Tis the season for pumpkin recipes!
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I’ve never tried a roasted pumpkin soup but it sure does look delicious!
Yum! This looks super yummy. I am going to try out this recipe for Halloween, my daughter will love it for sure.
I’ve never had pumpkin soup before but I”m sure I would love this! I love all things pumpkin flavored so I know this would be a real slammer.
Kileen
cute & little
This looks super yummy!!! I definitely need to try it!
This looks so rich and velvety. A perfect pumpkin soup!
This look super yummy for fall!
I haven’t tried using olive oil for pumpkin soup,but I’m sure this would taste better. Thanks!
I LOVE PUMPKIN SOUP!!! Thanks for sharing your recipe!
I love the pumpkin soup. In the Philippines though, only a few are having Halloween parties.
I love the way the pumpkin soup looks inside a pumpkin! I would be afraid that the soup would leak out of the pumpkin all over the table, hahahaha.
I am pumpkin OBSESSED but I have to admit that I’ve never tried a savory pumpkin recipe before. I need to try this soup!!
oh man this looks sooo tasty! I am going to have to pick up some small pumpkins and try this out pronto!
This is such a cool idea! I think this would be a great thing to serve at Fall parties.
I’m not a huge fan of pumpkin. I know it has excellent health benefits but it’s just not my thing.
I love pumpkin everything! I bet that soup is delicious. And I love the idea of it being served in a pumpkin. So enticing!
I’ve never had pumpkin soup before. The picture of it being served within the pumpkin shell looks incredible!
That sounds delicious. I’ve always loved pumpkin soup. I think it’s genius to serve it inside a pumpkin. That really gives is a special feel.
Nothing is better in the fall than roasted pumpkin soup! It’s so warm and filling. I love the idea of serving it IN a pumpkin.
This is such a great idea! The presentation is amazing. I love this I need to try this out! Yum!
I never thought to make soup in a pumpkin. You make it look really tasty and easy!
Pumpkin Soup is so much famous with my kids and husband anytime. Your recipe is mouth watering and I love how you serve it in the pumpkin shell to make it more delicious. Would like to get it done right away!
Everything tastes good roasted. I haven’t tried a pumpkin that way yet though!
Wow. This soup looks and sounds so delicious and just perfect for fall. I want some!
We always have pumpkin soup whenever it is available. I love the creamy texture of this soup. I love how you served in in a pumpkin shell. That looks so delicious.
It’s funny, when I was younger I didn’t like pumpkin anything. Not I can’t get enough of it. Would love to try this soup it looks delicious and so hearty.
There’s nothing like fresh pumpkin, indeed. It’s the perfect ingredient to make soups for the season! I think this is a lovely recipe and it’s definitely a keeper!
This sounds amazing. I want to try making my fresh from scratch pumpkin bread.