Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

creamy roasted pumpkin soup

(4 ratings)
ckrogers avatar
Blue Ribbon Recipe by
crystal rogers
@ckrogers
mendocino, CA

I have been making a version of this fall soup for years. I have used my organic sugar baby pumpkin from the garden as well as butternut or acorn squash. I also served it in small individual hollowed out pumpkins for a first course at Thanksgiving and my family and friends loved it.

Blue Ribbon Recipe

This creamy roasted pumpkin soup has all the flavors of fall. Made with fresh roasted pumpkin, it's savory with a light, buttery sweetness. Silky and rich, we loved the suggested dollop of curry sour cream and sprinkle of pumpkin seeds when serving. A great opener to any meal or served alone with some crusty bread. It would also be a wonderful - and vegetarian - addition to a holiday table. This pumpkin soup recipe makes a large but can easily be cut in half.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 10 serving(s)
prep time 30 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For creamy roasted pumpkin soup

  • 4 - 5
    pie pumpkins, skin removed and chunked (5 cups total)
  • olive oil to brush on pumpkin for roasting
  • 1 c
    sour cream
  • 1/4 tsp
    curry powder
  • 1/2 c
    pumpkin seeds
  • 1/2 stick
    unsalted butter
  • 3 c
    chopped sweet onions
  • 8 c
    vegetable stock
  • 1 tsp
    fresh thyme, finely chopped
  • 1/4 tsp
    freshly grated nutmeg
  • 1 Tbsp
    agave syrup
  • 2 c
    heavy cream
  • sea salt and pepper, to taste

How To Make creamy roasted pumpkin soup

  • Peel and deseed the pumpkin seeds.
    1
    Cut the pumpkin in half and scrape out the seeds. Do not throw away the pumpkin seeds.
  • Cut into wedges, brush with oil, and sprinkle salt.
    2
    Cut into thick wedges. Brush lightly with olive oil and sprinkle with salt.
  • Bake the pumpkin.
    3
    Bake on a baking sheet at 350 degrees for about an hour or until tender.
  • Whisk curry powder into sour cream.
    4
    Whisk curry powder into sour cream and chill.
  • Toast the pumpkin seeds.
    5
    Lightly toast pumpkin seeds.
  • Add butter to a large saucepan.
    6
    When the pumpkin is fully cooked, in a large stock pan melt the butter.
  • Saute onions in the butter.
    7
    Saute the onions until very soft.
  • Add pumpkin and vegetable stock.
    8
    Add roasted pumpkin and stock.
  • Bring to a boil.
    9
    Bring to a boil.
  • Puree the pumpkin mixture.
    10
    Puree with a stick blender or in batches in a blender or processor.
  • Add seasonings and heat.
    11
    Add thyme, nutmeg, and agave. Then bring to a simmer; stirring occasionally for 10 to 15 minutes.
  • Stir in the cream.
    12
    Stir in cream and season to taste with salt and pepper.
  • Serve in a bowl with a dollop of curry sour cream and pumpkin seeds.
    13
    Serve warm in bowls. Garnish with a dollop of curry cream and pumpkin seeds.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT