I had an Heirloom Pumpkin sitting on my front porch and didn’t want to throw it out, so I used it and what I had in my fridge to throw together this roasted pumpkin soup and it was so delicious I had to share the recipe with you!
It would be so great as a little appetizer before your Thanksgiving dinner- it’s smooth and light but has the right amount of warmth from the red pepper and chili flakes making it perfect this time of year.
I served these in little vintage teacups since it wasn’t the main dish. These teacups held 1 good size ladle and I added a little bit of cream, browned butter, sage and roasted pumpkin seeds on top.
Below you can see everything before I baked it- I used what I had in the fridge which was cut up onion (a fresh whole yellow onion would be better), and a few harvested red peppers from my Mom’s garden, but one Red Bell Pepper would be perfect.
This recipe would be great to make one cold evening and served with some baked chicken. Store in an airtight container for up to 3 days in the refrigerator.
I hope you all enjoy this simple, delicious and warm seasonal soup!
Harvest Roasted Pumpkin Soup
Ingredients
- 1/2 Blue Heirloom Pumpkin I have found the blue heirloom pumpkins are the sweetest
- 4 Whole Carrots
- 1 Red Pepper
- 1 Yellow Onion
- 1 Garlic Bulb
- 1 Apple Pink Lady
- Olive Oil
- 1/2 tsp Red Pepper Flakes plus more for garnish
- 2 c Organic Chicken Broth
- 4 c Water
- 1 tbsp Salt
- Freshly Cracked Pepper to taste
- 1/4 tsp Nutmeg
- 1/4 tsp Cinnamon
- 1 tbsp Maple Syrup
- 1/2 c Whipping Cream plus more to drizzle in the bowls
- 4 tbsp Butter
- handful of fresh Sage Leaves
- Roasted Pumpkin Seeds to garnish
Instructions
- Preheat oven to 400º. Cut your Pumpkin in half, remove the seeds and cut the half into 4 large slices. Lay the flesh side down on a baking sheet along with a sliced onion, garlic bulb halved, an apple cubed, a red pepper and carrots cut into pieces. Drizzle with olive oil, salt, pepper, and red pepper flakes and bake for 1 hour or until everything is soft.
- Remove from the oven and let cool for 5 minutes. Remove the skin from the pumpkin and squeeze the garlic from the hull, and transfer everything into a large pot. Add chicken broth, water, salt, and pepper and boil for 15 minutes to bring all of the flavors together.
- Using an immersion blender, blend all of the ingredients until smooth.
- Add in nutmeg, cinnamon, maple syrup and whipping cream and let simmer for a few minutes. Add more salt or pepper to taste.
- In a separate pan, brown 4 tbsp of butter. Add in fresh sage leaves and cook until leaves are crispy. Remove the leaves from the butter and pour the soup into bowls or little cups. Garnish the individual soup bowls/cups with a drizzle of whipping cream, a tsp of browned butter, a couple of crispy sage leaves, a few roasted pumpkin seeds and more red pepper flakes (if you want the added heat).
- Enjoy!
