Classic Pumpkin Soup Recipe
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If I had to live in pumpkin soup monogamy for the rest of my days, I'd choose this classic pumpkin soup recipe — without curry, without crispy pancetta, without dancing croutons — that got me hooked on pumpkin soup in the first place. No question. Refer to the extensive notes section below for Instant Pot, slow cooker, dairy-free, and canned pumpkin variations on this recipe.
Ingredients
Instructions
Preheat oven to 400°F with a rack in the center.
Split pumpkin in half and remove seeds with a large spoon. Brush pumpkin on cut surfaces with oil and place on a rimmed baking sheet, cut-sides down.
Roast until completely tender and a knife or cake tester inserted near the stem meets little to no resistance, 30 minutes to 1 hour. Remove from oven and allow to cool.
When cool enough to handle, scoop out seeds and stringy bits and reserve for roasting if you like. Scoop out flesh into a medium bowl and discard skin. Set aside.
Meanwhile, melt butter in a large, heavy pot over medium-high heat.
Add onions and cook, stirring occasionally, until softened but not browned, about 4 minutes.
Add pumpkin flesh, stock, cinnamon, nutmeg, cayenne, salt, and pepper.
Bring to a boil, then reduce to a simmer and cook for 15 minutes.
Remove pot oven from heat.
Puree soup with immersion blender or carefully, in batches, in regular blender.
For a smoother soup, strain through a fine-mesh strainer.
Whisk in maple syrup and cream.
Nutrition
- Calories
- 235 kcal
- Carbohydrate Content
- 23.9 g
- Protein Content
- 2.9 g
- Fat Content
- 16 g
- Fiber Content
- 1.7 g
- Serving Size
- 1 serving
