Looking for an extra side dish or a simple post thanksgiving meal to whip up? This savory roasted pumpkin soup is light, healthy, and totally delicious. Plus, it is completely gluten free, and can be made vegan by swapping out the chicken stock for veggie stock. What more can you ask for?
Roasted Pumpkin Soup Ingredients:
- 3.5 cups of pumpkin purée (you can used canned pumpkin, but I highly recommend roasting 2 sugar or pumpkin pie pumpkins that are about 6-8 inches diameter)
- 1/3 cup good maple syrup
- 4 cups water
- ¾ cup chicken or veggie stock
- 2 tbs canola oil
- 3 jalapenos with seeds and stems removed (add an additional jalapeno for more heat)
- 3 cloves garlic
- 1 large shallot
- ½ tsp kosher salt
- ¼ tsp cumin
- ¼ tsp cinnamon
Start by roasting the pumpkins if you are going to roast them yourself. Again, you can use the canned stuff, but for a soup like this, roasting your own pumpkin has way more flavor. I’d never done it before this to be honest, but it was super easy and totally worth it. To roast the pumpkins, cut off the top with the stem, and then halve them. Scoop out the inside, and either toss it, or save the pumpkin seeds and make my sweet and savory roasted pumpkin seeds! (highly recommended)
Lay the pumpkin halves cut side down on a baking sheet lined with parchment paper or a silicone baking mat. Make sure you spread a bit of oil on the baking sheet before putting your pumpkin down just to be sure it doesn’t stick. Roast at 400 degrees for about 45 minutes until its nice and tender.
Once the pumpkins are cooked and soft, let them cool for about 15-20 minutes, and peel the skin off. It comes right off and is super easy to do.
This will give you about 3.5 cups of pumpkin which you’ll use for the soup. Mix the soft pumpkin with maple syrup and set aside.
Next, chop up the jalapenos, and shallot. You’ll want to peel the garlic, but leave it whole. Toss it with 1 tbs canola oil and a pinch of salt, and broil until slightly golden brown. You could also sauté them, but I like the char that roasting gives.
Note** the jalapenos give great flavor, but very little spice/heat. If you want more heat, add an extra jalapeno or two.
Add the roasted veggies to the pumpkin mixture, and purée in blender with water and stock until smooth. Add to a pot, and add in the cumin and cinnamon. Simmer for 10-15 minutes until flavors come together, then top with chopped bacon and goat cheese (totally optional) and enjoy!
This roasted pumpkin soup is a delicious and light way to enjoy chilly nights with family and friends.
