Description
This comforting pumpkin soup recipe features roasted sugar pie pumpkin blended with aromatic spices and finished with creamy half-and-half and a touch of honey. Perfectly seasoned and smooth, it’s garnished with toasted pepitas and an optional swirl of Greek yogurt for added richness.
Ingredients
Soup Ingredients
- 2 tablespoons extra-virgin olive oil (divided)
- 1 4-pound sugar pie pumpkin (NOT a carving pumpkin; or substitute with roasted kabocha or butternut squash)
- ½ teaspoon kosher salt (plus a few pinches for roasting the pumpkin)
- Ground black pepper (for roasting)
- 1 tablespoon unsalted butter
- 1 large yellow onion (diced)
- 1 tablespoon minced garlic (about 3 cloves)
- ½ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ⅛ teaspoon cayenne pepper
- 4 cups vegetable broth or chicken broth
- ½ cup half-and-half
- 1 tablespoon honey
Garnish
- ¼ cup toasted pepitas or roasted pumpkin seeds
- Plain Greek yogurt (optional)
Instructions
- Roast the Pumpkin: Preheat your oven to 350°F and line a baking sheet with parchment paper. Carefully slice the pumpkin in half from stem to base. Scoop out the seeds (reserve for roasting if desired). Drizzle 1 tablespoon of olive oil over the pumpkin flesh and sprinkle with a few pinches of kosher salt and ground black pepper. Rub to coat evenly. Place the pumpkin halves cut side down on the parchment paper and pierce the skin with a fork. Roast for 45 to 55 minutes until the flesh is fork tender. Remove and let cool.
- Sauté Aromatics: In a large heavy-bottomed pot or Dutch oven, melt the unsalted butter with the remaining tablespoon of olive oil over medium heat. Stir in the diced onion and ½ teaspoon kosher salt, cooking until translucent, about 8 to 10 minutes.
- Add Spices and Garlic: Stir in the minced garlic, ground ginger, cinnamon, allspice, and cayenne pepper. Cook for about 30 seconds until fragrant.
- Add Pumpkin Flesh: Scoop the cooled roasted pumpkin flesh into the pot, discarding the skin. Use a wooden spoon to mash and incorporate the pumpkin with the aromatic mixture.
- Simmer Soup: Pour in the vegetable or chicken broth. Increase the heat to high and bring to a boil, then reduce heat to low, partially cover, and let simmer gently for 15 minutes to meld flavors.
- Blend Until Smooth: Remove the pot from heat and stir in the half-and-half and honey. Using an immersion blender, puree the soup directly in the pot until completely smooth. Alternatively, blend the soup in batches in a regular blender, being careful of hot splatters, then return to a pot or bowl.
- Season and Serve: Taste and adjust seasoning with salt and black pepper as needed. Serve the soup hot with a swirl of Greek yogurt and a sprinkle of toasted pepitas or roasted pumpkin seeds.
Notes
- Use sugar pie pumpkin or similar sweet, dense winter squash rather than carving pumpkins for best flavor and texture.
- Roasting the pumpkin enhances its natural sweetness and adds depth to the soup.
- Ground spices can be adjusted to taste for more or less warmth and heat.
- Vegetarian option: Use vegetable broth.
- For vegan adaptation, substitute half-and-half with coconut milk and omit butter.
- Pumpkin seeds make a lovely garnish and add crunch and nuttiness.
- Soup can be made in advance and reheated gently on the stove.
- Leftover soup freezes well for up to 3 months.
