As the leaves turn and the air grows crisp, few things are more comforting than a bowl of homemade pumpkin soup. This recipe is all about warmth and flavor, bringing together roasted pumpkin and aromatic herbs to create a dish that’s as nourishing as it is delicious.
Pumpkin: The star of the show, adding a sweet, earthy base to the soup. Roasting it brings out its natural sugars for a richer flavor.
Onion: Provides a savory backbone and complements the sweetness of the pumpkin.
Garlic: Adds depth and a subtle kick. Roasting mellows its pungency.
Olive Oil: Helps roast the vegetables to perfection, adding a slight fruitiness.
Vegetable Broth: The liquid base that ties the flavors together, making the soup rich and satisfying.
Dried Sage and Thyme: These herbs bring an aromatic, earthy quality to the soup, enhancing the pumpkin’s natural flavors.
Salt and Pepper: Essential for seasoning and bringing all the flavors into harmony.
Heavy Cream: Adds a luxurious, silky texture to the finished soup.
This pumpkin soup is wonderful on its own, but pair it with a salad of mixed greens, apples, and walnuts for a refreshing contrast. If you're serving it as part of a larger meal, consider pairing it with a roasted chicken or a savory quiche. And of course, a glass of crisp white wine or apple cider would complement the flavors beautifully.
Preheat your oven to 400°F (200°C). While it’s warming up, grab your pumpkin, peel it, and cut it into cubes. Don’t worry if they’re not perfect; rustic is the goal here. Slice up a large onion and mince three cloves of garlic. Toss everything with two tablespoons of olive oil, a good pinch of salt, and some pepper. Spread it all out on a baking sheet, making sure there’s space between the pieces for even roasting.
Pop the tray into the oven and let everything roast for about 25 to 30 minutes. You’ll know it’s ready when the pumpkin is tender and has a nice caramelized edge. The aroma filling your kitchen will be a good hint too!
Once roasted, transfer the veggies into a large pot. Pour in four cups of vegetable broth, and add a teaspoon each of dried sage and thyme. Bring the mixture to a boil over medium heat, then lower the heat and let it simmer gently for about 10 minutes. This melds all the flavors together beautifully.
Time to get blending! Use an immersion blender directly in the pot to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, a regular blender works just fine — just blend in batches and be careful with the hot liquid.
Stir in half a cup of heavy cream for that velvety finish. Taste your soup and adjust the seasoning if needed with more salt and pepper. Serve it hot, and don’t forget to have some crusty bread on the side for dipping!
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