This easy recipe is ready in just a few steps, with maximum flavor and creaminess you should try this tasty fall recipe!
This easy recipe uses fresh pumpkin for all the flavor and the rest s just basic pantry staples! I love this recipe because of how easy it is, the only hard part is being patient enough for your roasted pumpkin to soften. I hope that this recipe will become a fall favorite for your family just as it has become for me!
Roasted Pumpkin?
This pumpkin soup recipe includes instructions on how to roast fresh pumpkin, for maximum pumpkin flavor. Canned pumpkin purée also works well, if you’re in a time crunch. See the recipe notes for details!
Don’t worry, Roasting pumpkin is easy and worth all the effort! Just chop up you pumpkin and bake t for 35 minutes, this gives so much flavor and softens your pumpkin without the stove top struggle! When you roast your pumpkin it tastes even better the next day and it is perfect for left over night 🙂
Secret ingredient
This recipe has a special ingredient that takes it to the next level! This recipe is a sweet and salty type of recipe and it reminds me of butternut squash soup that my mom used to make! This secret ingredient is maple syrup, with only a table spoon it takes that flavor to the next level!
How hard can this be?
This recipe is quite easy in fact you can have it ready in under and hour! It comes together with such easy steps:
- Chop up your pumpkin and roast it;
- While it roasts, saute your onions and garlic;
- Remove the skins of your pumpkins and mash this;
- Combine the mashed pumpkin, your onion, garlic vegetable broth, heavy cream and seasonings;
- The mixture will look chunky and not smooth at all;
- Blend this mixture until it is smooth and creamy;
- Enjoy;
- Leftovers taste great so do not fret if you have a left over bowl of two 🙂
This recipe is a fall favorite! Enjoy!
Fresh Roasted pumpkin soup
Ingredients
- 1 large (or two medium) pumpkins about 4 pounds
- 6 tbsp olive oil divided
- 1 medium onion purple or yellow
- 4 large garlic cloves
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 4 cups of vegetable broth
- 1/2 cup of heavy cream
- 1 and 1/2 tbsp maple syrup
Instructions
- Preheat oven to 425°F or 220° C
- Pit your pumpkin and quarter it, then brush them with about 1 tbsp of olive oil. Finally, roast it in the oven for about 35-40 minutes or until you can easily poke a fork into the skin.
- While the pumpkin roasts saute your onions and garlic with some olive oil until it is soft.
- Remove your pumpkin from the oven and remove the skin, mash it and add it to your onions and garlic. The consistence should be of dough. Add in your cinnamon and nutmeg.
- To your pumpkin "dough" add your vegetable broth and heavy cream mix until it has combined into a clumpy soup. Add in maple syrup and stir.
- Transfer your soupy pumpkin soup and blend until smooth. You can also use an immersion blender.Return to your saucepan and heat up. Enjoy warm, leftovers taste great and store for up to 7 days. Do Not Freeze
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