Creamy Roasted Pumpkin Soup
Creamy Roasted Pumpkin Soup is one of our favorite autumn meals. I start this soup by roasting some fresh sugar pumpkin. Of course you can also use butternut squash. Next, I add the roasted pumpkin to a blender along with some cooked onion, chicken stock, heavy cream, and pumpkin spice seasoning blend. Finally, I serve the soup in bowls and top them with creme fraiche and chives for garnishes. We like this healthy pumpkin soup for several reasons. First of all, I like that this hearty soup can be made ahead of time. Then, I just reheat each bowl in the microwave. Secondly, I like that I can control the salt and spice in this meal, since it’s homemade. I often find restaurant versions of this soup to be too salty and too sweet. And, lastly, we all love the delicious fall flavors in this soup. I love to serve this soup for both Halloween and Thanksgiving.
THE EQUIPMENT I USED FOR MY Easy Pumpkin SOUP RECIPE
- A blender- You’ll need a blender, food processor, or immersion blender to blend this soup to creamy perfection.
THE INGREDIENTS NEEDED FOR Homemade Pumpkin Soup
- Pumpkin- You’ll need a fresh sugar pumpkin or butternut squash for this recipe.
- Onions- You’ll need one small onion for this recipe.
- Maple Syrup- Use pure maple syrup, not pancake syrup.
- Pumpkin Spice- You can find this with the rest of the spices at your local market.
- Creme Fraiche- You can find this in the gourmet cheese section of your market.
- Chives- You can find this in the herb section of your market.
- Chicken Stock- I always use homemade stock. My recipe is on this site.
HOW I MADE MY Creamy Roasted Pumpkin SOUP
- First, I peeled, chopped, and roasted my pumpkin.
- Then, I cooked the onion and blended everything in the blender.
- Finally, I added the soup to bowls and topped it with the creme fraiche and chives garnishes and served it.
If you like pumpkin you need to try this warm and comforting, Creamy Roasted Pumpkin Soup.
Creamy Roasted Pumpkin Soup
Equipment
- a blender or food processor
Ingredients
- 5 cups peeled sugar pumpkin, cut into one inch cubes
- 2 tbsp. each extra virgin olive oil and maple syrup
- ¼ tsp. each kosher salt and black pepper
- 2 tbsp. unsalted butter
- 1 cup diced onion
- 2 cups chicken stock
- ½ cup heavy cream
- ¼ tsp. pumpkin spice seasoning
- ½ cup creme fraiche
- ¼ cup chopped chives
Instructions
- Preheat the oven to 400 degrees
- Place the pumpkin on a parchment paper lined sheet pan and toss it with the oil, maple syrup, salt, and pepper. Roast 30 minutes, or until the pumpkin is tender. Stir every 10 minutes.
- While the pumpkin is roasting, melt the butter in a Dutch oven and cook the onion on low heat until soft.
- When the pumpkin is finished roasting, add it to the blender with the chicken stock, cream, onions, pumpkin spice, and a quarter teaspoon each more kosher salt and pepper. Blend until smooth and then add back to the Dutch oven and heat until hot. Top each bowlful with some creme fraiche and chives.
