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–+ servings

Creamy Roasted Pumpkin Soup

This soup features freshly roasted pumpkin, pumpkin spice, and a splash of cream.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 4
Calories 350 kcal

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.

Nutrition

Calories: 350kcal
Keyword pumpkin soup
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