Roasted pumpkin soup
This roasted pumpkin soup features caramelized pumpkin combined with garlic, leek, and potatoes, creating a comforting, creamy texture. Finished with a swirl of sour cream and chives, it's perfect for chilly evenings.
Cook time 35 min
Prep time 10 min
Ingredients:
1 tbsp olive oil2 garlic cloves
8 cups pumpkin
1 tbsp butter
1 leek
2 potatoes
4 cups chicken gravy
1 tbsp light sour cream
1 tbsp chives
Roasted pumpkin soup is a comforting and delicious dish that's perfect for cozy fall and winter evenings. Packed with rich flavors and a creamy texture, this soup is not only satisfying but also nutritious. Follow this simple recipe to create a velvety-smooth pumpkin soup that will warm you from the inside out.
Instructions:
Preheat your oven to 400°F (200°C).
Place the cubed pumpkin on a baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat. Spread the pumpkin cubes out in a single layer so they roast evenly.
Roast the pumpkin in the preheated oven for 25-30 minutes, or until the pumpkin is tender and beginning to caramelize. Remove from the oven and set aside.
In a large pot, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sliced leek, and sauté for about 5 minutes, or until the leek is softened and fragrant.
Add the diced potatoes and roasted pumpkin to the pot. Stir to combine with the garlic and leek.
Pour in the 4 cups of chicken gravy. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender and blend until smooth. Return the blended soup to the pot.
Stir in 1 tablespoon of light sour cream until well combined. If the soup is too thick, you can add a bit more chicken gravy or water to reach your desired consistency.
Taste the soup and season with salt and pepper as needed.
Ladle the soup into bowls and garnish with the finely chopped chives.
Serve your roasted pumpkin soup warm, ideally with a slice of crusty bread on the side.
With just a few ingredients and simple steps, you can create a hearty and flavorful roasted pumpkin soup that is sure to impress. Whether you're serving it as a starter or a main course, this soup will undoubtedly become a favorite in your recipe collection. Enjoy the rich, creamy goodness with every spoonful!
Roasted pumpkin soup FAQ:
Roast the pumpkin in a preheated oven at 400°F (200°C) for 25-30 minutes, until it is tender and beginning to caramelize.
The potatoes are done when they are tender, which usually takes about 15-20 minutes of simmering after adding them to the soup with the roasted pumpkin.
You can substitute chicken gravy with vegetable broth or a creamy vegetable stock to keep the soup rich and flavorful while maintaining a vegetarian profile.
Yes, you can make the soup ahead of time. Allow it to cool, then store it in an airtight container in the refrigerator for up to 3-5 days. Reheat on the stove before serving.
Sugar pumpkins or pie pumpkins are best for roasting and making soup due to their sweetness and smooth texture. Avoid using larger, decorative pumpkins.
Tips:
- Make sure to roast the pumpkin until it's tender and slightly caramelized to enhance its natural sweetness.
- For a smoother texture, use an immersion blender or a regular blender to puree the soup.
- You can substitute vegetable gravy for chicken gravy if you prefer a vegetarian version.
- Keep an eye on the soup while it's simmering to ensure it doesn't stick to the bottom of the pot.
- Garnish with extra chives, a dollop of sour cream, or even some toasted pumpkin seeds for added flavor and texture.
Nutrition per serving
4 ServingsCalories 300kcal
Protein 7g
Carbohydrates 50g
Fiber 4.44g
Sugar 10g
Fat 13g
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