Pumpkin soup is a classic comfort dish that celebrates the rich, earthy sweetness of autumn squash. Roasting the pumpkin first caramelizes its natural sugars, giving the soup a depth of flavor that pairs beautifully with savory onions, garlic, and a touch of butter. Smooth and velvety, it’s a versatile base you can customize with spices, herbs, or creamy garnishes. Whether you keep it simple or dress it up with toppings like croutons, cheese, or a drizzle of pumpkin seed oil, this soup makes a warming first course or a satisfying meal on chilly days.
INGREDIENTS:
1 pumpkin, about 10 inches in diameter
1 onion, finely sliced
1 clove garlic, minced
4 cups chicken or vegetable stock
Salt and pepper
Olive Oil
1 tablespoon butter
METHOD:
Preheat oven to 400°F. Cut pumpkin into quarters and brush with olive oil. Place on a baking sheet and roast until soft and caramelized, about 40–50 minutes. Cool slightly, then remove and discard the skin.
In a large pot, melt butter over medium heat. Add onion and garlic and cook until soft and translucent, 5–7 minutes.
Add roasted pumpkin and cook for 5 minutes. Pour in stock, bring to a boil, then reduce heat and simmer until flavors meld and ingredients are tender, about 15 minutes. Season with salt and pepper.
Carefully transfer mixture to a blender and process until smooth. Pass through a fine-mesh strainer for extra silky texture, if desired.
Taste and adjust seasoning. Serve hot as-is, or try one of the suggested variations.
VARIATIONS:
- Add a splash of dry sherry for brightness.
- Stir in curry powder with onions for a spiced twist.
- Substitute other winter squashes such as kabocha or delicata.
- Float a crouton topped with melted Brie on each bowl.
- Garnish with toasted pumpkin seed oil and crushed pumpkin seeds.
- Add cumin, coriander, and cilantro; finish with chipotle crema.
- Sauté onions with fresh ginger for a fragrant kick.
- Top with crispy fried onions or garlic chips.
