Pumpkin Soup

This pumpkin soup is silky, warm, and comforting, with a naturally sweet depth that comes from roasting whole pie pumpkins until soft and caramelized. Once blended with stock, maple syrup, and cream, the texture becomes luxuriously smooth, making it a great fall or winter staple. The nutmeg offers a gentle aromatic lift without overshadowing the pumpkin’s flavor, and the overall balance feels both cozy and surprisingly light.

This soup is also incredibly simple to prepare. The oven does most of the work, and the rest comes together quickly in one pot. For tools, you’ll need a baking sheet, a sturdy spoon for scooping the roasted pumpkins, a pot for simmering, and either a blender or an immersion blender for pureeing. Serve it in regular bowls or ladle it into small hollowed pumpkins for a fun seasonal presentation. Finish each serving with a swirl of cream and toasted pumpkin seeds for crunch and richness.

Pumpkin Soup

Pumpkin Soup

1. Roast and prepare the pumpkinsPreheat the oven to 300°F. Place the whole pumpkins on a baking sheet and roast until soft and slightly collapsed. Let them cool enough to handle, then slice in half and scoop out the seeds and pulp. Remove the cooked flesh and transfer it to a bowl.Roasting whole pumpkins helps deepen their sweetness and makes the flesh easy to scoop.Line the baking sheet with parchment to make cleanup faster.
2. Simmer and blend the soupAdd the roasted pumpkin to a pot along with the stock and maple syrup. Bring to a gentle simmer, mashing large pieces as the mixture heats. Transfer to a blender or use an immersion blender to puree until smooth. Add the heavy cream and nutmeg, then blend again until velvety.Blend in batches if using a countertop blender to avoid overfilling with hot liquid.Rinse the blender immediately so the pumpkin purée doesn’t stick.
3. Adjust seasoning and serveReturn the soup to the pot if needed and reheat gently. Season with salt to taste, then ladle into bowls or hollowed pumpkins. Garnish with a swirl of cream and toasted pumpkin seeds.If the soup thickens too much as it sits, thin it with a splash of warm stock.Soak the pot with warm soapy water to help remove any caramelized pumpkin residue.

pie pumpkins2 whole

- produce

vegetable or chicken stock4 cup

- Canned Goods

Heavy Cream1/2 cup

- Dairy

maple syrup1/3 cup

- condiments

Nutmeg1 dash

- Spices

Salt0 count

- Spices

pumpkin seeds0 count

- other

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