Roasted Pumpkin Soup

Posted on Oct 30 2012 - 3:43pm by Barry C. Parsons
Roasted Pumpkin Soup

The Best Roasted Pumpkin Soup

The Best Roasted Pumpkin Soup makes a terrific Fall appetizer course or light lunch.

This roasted pumpkin soup shows that no, pumpkins are not just for Halloween Jack O’ Lanterns and Thanksgiving pies. We also use our pumpkins in muffins and in a pumpkin loaf cake that I’ve been making since childhood too. Since Spouse is such a soup fan, we often roast off some pumpkin and a couple of root vegetables and with the help of a little vegetable stock turn it into  a very satisfying fall soup. I like to puree pumpkin soup into a silky smooth consistency but you really don’t have to. Spouse prefers it more rustic style with the vegetables and pumpkin cut in bite sized pieces to roast and then simmering them with the seasonings and vegetable stock for just a  few minutes before serving. Either way, it’s well worth the
little effort it takes to make a delicious soup full of the sweet roasted bounty of Autumn.

The Best Roasted Pumpkin Soup
 
Prep time
Total time
 
The best pumpkin soup I have ever tried with the added natural sweetness of seasonal root vegetables and roasted garlic. Makes terrific Fall appetizer course or an amazing vegetarian lunch.
Serves: 6 Servings
Ingredients
  • 4 -5 cups diced peeled pumpkin
  • 2 large carrots, thickly sliced
  • 2 large thickly sliced parsnips (or diced celeriac, i.e. celery root)
  • 1 medium sweet onion, diced
  • ½ head garlic (still in the skins)
  • 4 tbsp olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • 2 to 3 cups vegetable stock, enough to bring the puree to the thickness you prefer
  • 1 tbsp smoked paprika
  • pinch ground paprika
  • 2 tbsp chopped fresh thyme ( or 1 tbsp dry thyme)
  • salt and pepper to taste
Instructions
  1. Toss together the pumpkin, carrots, parsnips (or celeriac), onion, garlic, olive oil, salt and pepper.
  2. Roast in a shallow baking pan at 350 degrees F for about 35-45 minutes or until the vegetables are fork tender.
  3. Remove the roasted garlic from the skins and add to a food processor along with the other vegetables. You may need to do this in two batches and you may need to add a little vegetable stock to process well. Puree very well until no lumps are present and the puree is very smooth.
  4. Transfer to a saucepan and add the vegetable stock, smoked paprika. cloves, thyme, salt and pepper.
  5. Simmer very slowly for only 10 to 15 minutes, stirring occasionally, before serving.

2 Comments so far. Feel free to join this conversation.

  1. Shari Frost November 3, 2014 at 7:03 pm - Reply

    Dee-lic-ous! I Love you’re recipes. You are my go to especially for baking!

  2. Millysknitwear November 11, 2016 at 6:42 am - Reply

    Great receipe love the added taste of paprika
    It goes down well all winter

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