Monday, October 25, 2010

Roasted Pumpkin Soup

Weather is getting cold and the day is getting shorter. What is it that makes the fall such a beautiful season? Is it the cooler air or the shades of red, yellow, orange and pink coloring the world around you just come to life? And the pumpkins!! Who can miss that? With so many pumpkins all around me I just have to cook something with it. In the cold weather what can be better than a bowl of sweet hearty soup. The different with this soup is that I roasted the pumpkin first. Roasting the pumpkin for the soup encourages the natural sugars to caramelize and enriches its flavor creating a more complex soup.


1 ½ pound of pumpkin – remove skin, seeds and cut into chunks
2 cloves garlic - whole
1 small onion – peels and cut into chunks
4 cups chicken stocks
Salt and pepper to taste


Some croutons
Pumpkin seeds or pine nuts
Some chives
Some fresh cream

1. Line a baking pan with some foil. Place the pumpkin chunks, garlic and onion into the pan. Sprinkle some salt and pepper and drizzle it with some olive oil.
2. Bake in a pre-heated 350 degree F oven until soft and lightly brown. Put everything in the blender, add in one cup of chicken stock and blend it until smooth and creamy.
3. Pour everything into a heavy saucepan, add in the rest of the chicken stock and bring it up to a boil. Let it simmer for 5 minute. Taste for seasoning and adjust it to your liking.
4. Serve warm with some croutons, pine nuts, chives and drizzle on some heavy cream.

Note: You can make this soup into vegetarian. Just replace the chicken stock with vegetable stock.


Elin Chia said...

this is lovely especially for your cold weather now...I can imagine how nice it would taste...slurp slurp and you make me wish I live next door to you ! :)

autumn must be lovely too..cooler and the beautiful gold leaves every where. Take care Gertrude and keep warm :)

Quinn said...

Have you ever tried spiking it with a dash of curry powder? It makes a whole lot of difference!

Cheah said...

Your soup looks so inviting, my other half will definitely love it!

busygran said...

Truly good and warm for a super cold day! With each sip, you can feel the warmth spreading inside. Keep warm!

WendyinKK said...

I'll definately love this, and my husband will not, he some how detest pumpkins in all forms.

Little Corner of Mine said...

That's a lovely pumpkin soup!

Joyti said...

I made roasted pumpkin soup last week too. I roasted the pumpkin and used homemade broth, and shallots instead of onions, and garnished it with fried sage. But your soup is SO much prettier than mine was - such a brighter and lovely color!

MoB said...

sweet and hearty indeed. this looks like a complete meal in itself

Shereen said...

I have a few containers of frozen pumpkin soup in my freezer right now.Somehow,after making it,I do not have any mood to eat it although the boys kept asking for it.Kiwis like to cook their pumpkin soup with bacon hock but I cannot stand the porky smell.A dash of curry powder or nutmeg is also common.I pulak like to fry chopped bacon and scatter on top of the soup and some crunchy Garlic Turkish bread with it.Yours look delicious!

Sonia ~ Nasi Lemak Lover said...

a yummy and healthy soup.

ICook4Fun said...

Elin, thank you. Yea I love autumn :)

Quinn, I am not a fan of curry powder to my soup so I didn't add any.

Cheah, make some for him :)

Busygran, oh yea, this is a thick hearty soup.

Wendy, Carlos is the same. He hates pumpkin and sweet potatoes in savory dishes. But he will eat if I bake dessert out of it. Go figure :)

LCOM, thanks.

Indie. Tea, adding shallots is a nice alternatives too. I am sure you soup look and taste great too :)

ICook4Fun said...

masterofboots, yes it is.

Shereen, why don't you just let the boys eat it. I don't think I will like porky bacon hock either but I don't mind sprinkle of bacon bits on top :)

Sonia, thank you.