Roasted Pumpkin Soup Recipe

1. 1

   Heat the oven to 375 degrees F and arrange a rack in the middle.

2. 2

   Rub the cut halves of the pumpkin with the oil and season generously with salt and pepper.

3. 3

   Place on a baking sheet cut-side up and roast until fragrant, tender when pierced with a fork, and golden brown, about 70 minutes.

4. 4

   Remove from the oven and let sit on the baking sheet until cool enough to handle, about 20 minutes.

5. 5

   Using a large spoon, scoop out the flesh, place it in a medium bowl (you should have about 3 cups), and set it aside.

6. 6

   Place the bacon in a large, heavy-bottomed saucepan or Dutch oven over medium heat and cook until crispy and the fat is rendered, about 10 minutes.

7. 7

   Remove with a slotted spoon to a small paper-towel-lined plate and set aside.

8. 8

   Add the shallots to the bacon fat, season with salt and pepper, and saute until softened, about 4 minutes.

9. 9

   Add the sherry and cook until reduced by half, about 2 minutes.

10. 10

    Add the stock or broth, water, thyme, and reserved pumpkin and season with salt and pepper.

11. 11

    Stir to combine, then bring to a simmer.

12. 12

    Reduce the heat to low and simmer until the flavors have melded, about 10 minutes.

13. 13

    Using a blender, puree the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam from the hot soup to escape and prevents the blender lid from popping off).

14. 14

    Place the blended soup in a clean saucepan.

15. 15

    Stir in the cream and season with salt and pepper as needed.

16. 16

    Serve garnished with the reserved bacon and the croutons, if using.

* Per serving · 4 servings · Values may vary.