Pumpkin soup
Pumpkin soup
Author
Melissa Edgar
Ingredients
- 4 tablespoons olive oil (divided)
- pumpkin
- 1 large yellow onion (chopped)
- 4 large or 6 medium garlic cloves
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon cloves
- tiny dash of cayenne pepper
- freshly ground black pepper
- 4 cups broth
- ½ cup milk
- 2 tablespoons maple syrup
- ¼ cup pepitas (green pumpkin seeds)
1 Prep the Pumpkin
Preheat your oven to about 425°F (220°C). Wash and halve the pumpkin, scoop out the seeds (you’ll use some later as pepitas), then cut it into manageable wedges or chunks. Rub or brush 1 tablespoon of olive oil over the pumpkin's flesh, season lightly with sea salt and freshly ground black pepper, and arrange, cut-side down, on a parchment-lined baking sheet.
2 Roast the Pumpkin
Roast the pumpkin in the oven until the flesh is tender and fork-pierces easily, about 35–45 minutes. Remove from the oven and let it cool slightly.
3 Sauté the Base
Meanwhile, in a large pot or Dutch oven over medium heat, warm the remaining 3 tablespoons of olive oil. Add the chopped onion and sauté until softened and translucent, about 8–10 minutes. Add the garlic and cook for another 1–2 minutes until fragrant.
4 Build the Spice Layer
Stir in the ground cinnamon, ground nutmeg, cloves, and a tiny dash of cayenne pepper, plus another grind or two of black pepper. Let the spices toast gently in the aromatics for about 1 minute.
5 Combine Pumpkin & Broth
Add the roasted pumpkin flesh (removed from its skin) into the pot. Pour in the 4 cups of broth, stirring to combine. Bring to a gentle simmer and allow the flavors to meld for 10–15 minutes.
6 Purée the Soup
Using an immersion blender (or carefully in batches with a stand blender), purée the soup until silky and smooth.
7 Finish with Milk & Sweetness
Return the puréed soup to low heat and stir in the ½ cup of milk and 2 tablespoons of maple syrup. Taste and adjust seasoning with additional salt or pepper if desired.
8 Toast the Pepitas
While the soup melds, toast the ¼ cup of pepitas in a dry skillet over medium-low heat, stirring frequently until they’re golden and fragrant.
9 Serve & Garnish
Ladle the creamy, spiced pumpkin soup into bowls, sprinkle the toasted pepitas on top, drizzle with a little extra milk or maple syrup if you like—then enjoy!
Rating
Author
Melissa Edgar
Categories
Soup
Ingredients
4 tablespoons olive oil (divided)
pumpkin
1 large yellow onion (chopped)
4 large or 6 medium garlic cloves
½ teaspoon sea salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅛ teaspoon cloves
tiny dash of cayenne pepper
freshly ground black pepper
4 cups broth
½ cup milk
2 tablespoons maple syrup
¼ cup pepitas (green pumpkin seeds)
Steps
1
Prep the Pumpkin
1
Preheat your oven to about 425°F (220°C). Wash and halve the pumpkin, scoop out the seeds (you’ll use some later as pepitas), then cut it into manageable wedges or chunks. Rub or brush 1 tablespoon of olive oil over the pumpkin's flesh, season lightly with sea salt and freshly ground black pepper, and arrange, cut-side down, on a parchment-lined baking sheet.
2
Roast the Pumpkin
2
Roast the pumpkin in the oven until the flesh is tender and fork-pierces easily, about 35–45 minutes. Remove from the oven and let it cool slightly.
3
Sauté the Base
3
Meanwhile, in a large pot or Dutch oven over medium heat, warm the remaining 3 tablespoons of olive oil. Add the chopped onion and sauté until softened and translucent, about 8–10 minutes. Add the garlic and cook for another 1–2 minutes until fragrant.
4
Build the Spice Layer
4
Stir in the ground cinnamon, ground nutmeg, cloves, and a tiny dash of cayenne pepper, plus another grind or two of black pepper. Let the spices toast gently in the aromatics for about 1 minute.
5
Combine Pumpkin & Broth
5
Add the roasted pumpkin flesh (removed from its skin) into the pot. Pour in the 4 cups of broth, stirring to combine. Bring to a gentle simmer and allow the flavors to meld for 10–15 minutes.
6
Purée the Soup
6
Using an immersion blender (or carefully in batches with a stand blender), purée the soup until silky and smooth.
7
Finish with Milk & Sweetness
7
Return the puréed soup to low heat and stir in the ½ cup of milk and 2 tablespoons of maple syrup. Taste and adjust seasoning with additional salt or pepper if desired.
8
Toast the Pepitas
8
While the soup melds, toast the ¼ cup of pepitas in a dry skillet over medium-low heat, stirring frequently until they’re golden and fragrant.
9
Serve & Garnish
9
Ladle the creamy, spiced pumpkin soup into bowls, sprinkle the toasted pepitas on top, drizzle with a little extra milk or maple syrup if you like—then enjoy!