Description
Learn how to make delicious Roasted Pumpkin Soup with this easy recipe. Perfect for cozy nights in or fall gatherings. Try it now!
Ingredients
- 2 small sugar pumpkins (2 lbs each) or 1 larger 1.8 kg sugar pumpkin
- olive oil
- 6 oz (170 g) beef bacon, chopped
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 1 1/2 tsp (8 ml) fine sea salt, plus more to taste
- 1/2 tsp (3 ml) freshly cracked black pepper, plus more to taste
- 1/2 tsp (3 ml) ground cinnamon
- 1/2 tsp (3 ml) ground nutmeg
- 1/4 tsp (1 ml) ground allspice
- 946 ml vegetable broth or chicken stock
- 120 ml coconut milk (unsweetened) or heavy whipping cream
- 2-3 tbsp (38 ml) real maple syrup
- 80 g pepitas (pumpkin seeds), toasted on a dry skillet until golden brown
Instructions
- Set your oven to 425°F and prepare a baking tray with parchment paper. Clean and dry the pumpkin, then remove its stem. Position the pumpkin on its flat side and carefully slice it into four parts. Use a spoon to remove the seeds and stringy pulp, reserving the seeds for roasting later. Arrange the pumpkin pieces on the baking tray with the cut sides facing downward. Cook at 350°F in the middle of the oven for 35-40 minutes, or until a fork easily pierces through. Once done, remove and discard the skin.
- Heat a large 5 1/2-quart Dutch oven or a heavy-bottomed pot over medium heat. Add the chopped bacon and cook until it becomes crispy and has released its fat, stirring now and then for 5-6 minutes. Remove the bacon with a spoon and set it aside for garnish, leaving 3 tablespoons of bacon fat in the pot.
- Introduce the chopped onion and cook until it softens, approximately 6-7 minutes. Add the garlic, salt, pepper, cinnamon, nutmeg, and allspice, stirring for another 30-60 seconds until the aromas develop.
- Incorporate the pumpkin flesh and the broth, bringing the mixture to a boil. Lower the heat to let it simmer, partially covered, for 15 minutes.
- Use an immersion blender or transfer the soup in portions to a high-speed blender to achieve a smooth, creamy consistency.
- Pour in the cream or coconut milk and bring the soup back to a boil. Adjust the sweetness with maple syrup to your liking, and season with additional salt and pepper as needed. Serve in bowls, adorned with the reserved bacon and toasted pepitas.
Notes
- Enhance the flavor by roasting pumpkin seeds in a dry skillet until golden brown for a garnish.
- For a vegetarian option, omit beef bacon and use vegetable broth instead of chicken stock.
- Adjust the sweetness by adding real maple syrup to taste and use unsweetened coconut milk for a creamy finish.
