Roasted Pumpkin Soup
Pumpkin soup has been enjoyed around the world for centuries, with different variations and flavors depending on the culture and region. In the United States, pumpkin soup has its roots in Native American cuisine, where pumpkins and other winter squash were a staple crop. Native Americans would roast the pumpkins, scoop out the flesh, and mix it with water to create a simple soup. When European settlers arrived in America, they added their own spices and ingredients to the mix, creating a unique version of pumpkin soup that has become a beloved fall and winter dish.
Ingredients
1 tbsp. extra-virgin olive oil
1 large onion, coarsely chopped
4 cloves garlic, minced
4 lb. pumpkin (any kind but preferably sugar pie)
4 c. vegetable broth
Kosher salt
Freshly ground black pepper
Cinnamon
Nutmeg
Directions
Pre-heat the oven to 400℉
Halve the pumpkin, and scrape out the seeds of the pumpkin. Set the seeds to the side we will bake them off later. Place the pumpkins on a baking sheet and roast for about 30 minutes.
While the pumpkin roast, chop the onion and garlic.
Pull the pumpkin and let it rest to cool down. Once the pumpkin is cool, peel the skin away and discard it.
In a heavy soup pot or Dutch oven over medium heat, heat oil. Add onion and garlic and cook until golden.
Add pumpkin and broth to the pot. Season with salt and pepper. Bring to a boil, uncovered, then reduce heat to a simmer. Simmer until pumpkin is fork-tender, about 30 minutes.
Remove the pot from heat and, using an immersion blender, blend the mixture until smooth. (Alternatively, let the soup cool, then blend in a blender.) Stir in spices and season to taste.
To serve, ladle soup into bowls, and garnish with cinnamon.
Here are some suggestions to improve the recipe:
To make the soup even more flavorful, you can add some fresh herbs like thyme, sage, or rosemary. These herbs pair well with the sweet and earthy flavors of the pumpkin and will give the soup a nice aromatic quality.
Instead of using vegetable broth, you can use chicken broth or bone broth to add some extra richness and depth of flavor to the soup.
To make the soup more filling and hearty, you can add some chopped potatoes, carrots, or parsnips to the pot along with the pumpkin. These root vegetables will add some extra texture and nutrients to the soup.
For a creamy and luxurious texture, you can add a dollop of coconut cream or cashew cream to the soup before serving. This will also make it vegan-friendly and dairy-free.
To add some crunch and texture to the soup, you can top it with some roasted pumpkin seeds or croutons. Simply toss the pumpkin seeds with a little olive oil and salt, and roast them in the oven until golden brown and crispy.