Description
Discover the ultimate guide to making the best roasted pumpkin soup with this easy recipe. Learn how to create a delicious and comforting dish perfect for any occasion!
Ingredients
- 2 small sugar pumpkins (2 lbs each) or 1 larger 1.8 kg sugar pumpkin
- olive oil
- 170 g beef strips, 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. Clean, dry, and remove the stem from the pumpkin. Place the pumpkin upright on a stable side and slice it into quarters with care. Scoop out the seeds and fibers with a spoon, saving the seeds for toasted pumpkin seeds. Arrange the pumpkin pieces on the tray with the cut side facing down. Bake at 350°F in the center of the oven for 35-40 minutes, or until a fork easily pierces the flesh. Remove the skin and discard it.
- On medium heat, place a large 5 1/2 Qt Dutch oven or a sturdy pot. Add the chopped beef strips and cook until they’re crispy and browned, releasing their juices, stirring occasionally, for 5-6 minutes. Remove the beef and set it aside for topping later. Leave 3 tablespoons of the beef juices in the pot.
- Introduce the chopped onion and cook until it’s soft, roughly 6-7 minutes. Add the minced garlic, salt, pepper, cinnamon, nutmeg, and allspice, cooking for another 30-60 seconds until you can smell the aroma.
- Introduce the cooked pumpkin and the broth, then bring the mixture to a boil. Lower the heat to let it simmer, partially covering the pot, and let it cook for 15 minutes.
- Use an immersion blender or transfer in batches to a high-powered blender to puree the soup until smooth and creamy.
- Stir in the coconut milk or heavy cream and bring the mixture back to a boil. Add maple syrup to your liking, along with additional salt and pepper if needed. Serve the soup in bowls, topping with beef and toasted pepitas.
Notes
- – Enhance protein and texture by swapping beef with diced mushrooms or tofu for a vegetarian twist.
- – Adjust sweetness to taste by adding varying amounts of maple syrup gradually.
- – Garnish with extra toasted pepitas for a delightful crunch before serving.
