Roasted Pumpkin Soup Recipe


We’re finally back home to the Bay Area after our trip to Europe. Surprisingly, the weather in Paris was a lot warmer and more pleasant than California. It’s been raining quite a bit here. With Halloween coming, I picked up 3 small pumpkins and made comforting creamy pumpkin soup to ward off the cold.

The preparation is fairly easy: roast the pumpkins, add a little molasses, puréed sunflower seeds and cream and you’re good to go. I paired the soup with grilled slices of baguette bread, so my husband Lulu and I could reminisce about the wonderful time we just had in Paris. I’ll be posting a lot of photos of our recent trip very soon. Stay tuned!

1. Info for Roasted Pumpkin Soup Recipe

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 6
  • Calories: unavailable

2. Ingredients for Roasted Pumpkin Soup Recipe

  • 3 small pumpkins
  • 4 tablespoons dark molasses
  • 3 tablespoons sunflower seeds
  • 4 tablespoons olive oil, as needed
  • 1 bouquet garni (see tips)
  • 2 sprigs sage
  • 1 yellow onion, chopped
  • ¼ teaspoon nutmeg, freshly grated
  • 2 teaspoons kosher salt, as needed
  • 1 teaspoon white pepper, freshly ground
  • 1½ cups heavy cream
  • 1 clove garlic, halved lengthwise
  • 1 baguette bread, cut in half lengthwise

3. Directions:

  1. For the pumpkin flesh: The procedure is the same as for making pumpkin purée. Preheat the oven to 425°F. Cut the pumpkins in half, vertically. Remove the seeds and the strings (if any) in the center. Peel and cut into cubes. Sprinkle with 1 teaspoon of salt. Place the cubes of pumpkin on a greased baking sheet with 1 sprig of sage in the center. Drizzle with molasses and olive oil. Roast for about 1 hour until soft. Let the pumpkin cool completely. Discard the sage.
  2. For decoration: In a small saucepan, heat ¾ cup heavy cream with the remaining chopped sage leaves. Stir well and bring to a boil. Immediately turn off the heat and let cool completely. Season with salt and pepper. Chill in the refrigerator. Once chilled, whip into an airy foam.
  3. For the vegetable broth: In a small pot, heat the oil and add the onions, ½ tablespoon finely chopped sage leaves and the bouquet garni. Sauté them for 4-5 minutes until fragrant. Fill the pot with about 1 quart of water. Bring to a full boil and reduce the heat to a simmer. Cook for about 30 minutes. Discard the bouquet garni.
  4. For the soup: Coarsely chop the pumpkin and blend into a smooth paste in a food processor. Add the sunflower seeds and nutmeg. Add the broth for a smoother flow. Season with salt. Return to the pot and cook for another 15-20 minutes.
  5. For the grilled baguette: Lightly brush the bread with olive oil. Place the pieces on a hot grill. Cook over medium heat until you get grill marks (about 2-3 minutes on each side). Remove from the grill. Rub slices of baguette against a cut clove of garlic.
  6. Assembly time: Thin the soup with the remaining cream until you reach the desired consistency. Stir well. Check the seasoning of the soup. Season with salt (if necessary) and pepper. Re-heat for 5-10 minutes; ladle the soup into small cups. Add a dollop of sage cream.
  7. Serve warm with toasted bread.
  8. Bon appétit!

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