Posted: Oct 23, 2013 7:00 AM
 
Loaded with fresh fall pumpkin flavor, this soup is delicious to the very last drop. Creamy and velvety smooth, this soup will forever be a favorite at your family’s table. Impress even further by creatively serving inside a carved out pumpkin!

Nothing warms the body, heart and soul when the weather turns cool like homemade soup. Creamy squash soups are the perfect comfort food for fall and roasting any squash vegetable adds extra flavor. Make sure you grab a few extra small pumpkins at the store so you can creatively serve your pumpkin soup right inside a pumpkin for extra fall flair!

Pumpkin serving bowls

Ingredients:

  • 4 small sugar pumpkins

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Using a knife, cut a large circle around the stem of each pumpkin. Remove the lid and scoop out the seeds and fibers.
  3. Place the pumpkins on a baking sheet, and roast until tender, about 20 to 30 minutes, depending on their size.
  4. Remove from oven and set aside.

Roasted pumpkin soup prep collage

Roasted pumpkin soup

Serves 4

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 3-1/2 pounds sugar pumpkins (2-3 depending on size) 
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 3 sprigs fresh thyme
  • 4 cups (1 quart) chicken or vegetable stock
  • Crème fraiche for serving

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Using a knife, cut a large circle around the stem of each pumpkin to remove. Cut each pumpkin in eighths and scrape off the seeds and fibers.
  3. Place the pumpkins on a baking sheet, and roast until tender, about 1 hour.
  4. Remove from oven and carefully remove the outside skin, saving only the flesh of the pumpkin. Set aside.
  5. Heat olive oil in large pot. Add onion and sauté for 12 minutes or until soft.
  6. Add peeled chunks of roasted pumpkins, salt, pepper, cumin, thyme sprigs and chicken stock. Bring to a boil and then reduce heat. Simmer for 10 minutes.
  7. Remove thyme sprig sticks leaving the small green leaves.
  8. Using a stick blender, puree pumpkin soup right in pot. If you don’t have a stick blender, transfer soup to blender or food processor in batches to puree.
  9. Ladle soup into prepared pumpkin bowls.
  10. Top with a dollop of crème fraiche and fresh thyme sprig.
  11. Serve and enjoy!

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