Roasted Pumpkin Soup Recipe

Name: Roasted Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 (3-lb.) sugar pumpkin, butternut squash, or kabocha squash; 4 tablespoons olive oil, divided; 1 1/2 cups chopped yellow onion (about 1 large onion); 1 1/2 cups chopped celery (about 3 stalks); 1/2 cup chopped carrots (about 2 medium carrots); 6 garlic cloves, crushed; 4 thyme sprigs, plus more for topping; 1 sage sprig; 1 oregano sprig; 3/4 teaspoon salt; 1/2 teaspoon ground turmeric; 6 cups chicken broth; 2 tablespoons apple cider vinegar; 4 tablespoons sour cream; 3 tablespoons whole milk; Pomegranate seeds for topping (optional); Pumpkin seeds for topping (optional)

Servings: persons

1 (3-lb.) sugar pumpkin, butternut squash, or kabocha squash
4 tablespoons olive oil, divided
1 1/2 cups chopped yellow onion (about 1 large onion)
1 1/2 cups chopped celery (about 3 stalks)
1/2 cup chopped carrots (about 2 medium carrots)
6 garlic cloves, crushed
4 thyme sprigs, plus more for topping
1 sage sprig
1 oregano sprig
3/4 teaspoon salt
1/2 teaspoon ground turmeric
6 cups chicken broth
2 tablespoons apple cider vinegar
4 tablespoons sour cream
3 tablespoons whole milk
Pomegranate seeds for topping (optional)
Pumpkin seeds for topping (optional)

1
Preheat oven to 425u00b0F. Cut pumpkin into quarters; discard seeds. Place on a baking sheet, and drizzle with 2 tablespoons of the olive oil. Bake in preheated oven until tender, 45 minutes to 1 hour. Cool until easy to handle. Remove skin, and discard. Set aside 1 1/2 cups (about 15 ounces) cooked pumpkin; reserve remaining pumpkin for another use.
2
Heat remaining 2 tablespoons olive oil in a large saucepan over medium. Add onion, celery, carrots, garlic, thyme, sage, and oregano; cook, stirring occasionally, until vegetables are very tender, 8 to 10 minutes. (Do not brown.) Add salt and turmeric; cook, stirring often, 1 minute. Stir in chicken broth and 1 1/2 cups cooked pumpkin; bring to a simmer. Cover and simmer 15 minutes. Remove and discard herb sprigs.
3
Place half of pumpkin mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process until mixture is very smooth, 1 to 2 minutes. Transfer to a large bowl. Repeat procedure with remaining pumpkin mixture. Stir in the apple cider vinegar.
4
Whisk together sour cream and milk in a small bowl. Divide soup evenly among 6 shallow bowls; drizzle with sour cream mixture, and sprinkle with pomegranate seeds and pumpkin seeds, if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (3-lb.) sugar pumpkin, butternut squash, or kabocha squash, 4 tablespoons olive oil, divided, 1 1/2 cups chopped yellow onion (about 1 large onion), 1 1/2 cups chopped celery (about 3 stalks), and more.

Yes, Roasted Pumpkin Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Pumpkin Soup

How did you like this recipe?

Frequently Asked Questions