Roasted Pumpkin Soup With Caramelized Walnut Garnis

Name: Roasted Pumpkin Soup With Caramelized Walnut Garnish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the soup; 1 4-5lb cheese pumpkin, calabaza or other assertive winter squash.; 1 1- 1.5 lb rutabaga; 2 medium onions (about 12 oz total); 2 tart apples (medium size); 4 cups vegetable stock; 1- 2 cups water as needed to thin soup to desired consistency; 1 tablespoon chopped fresh sage (or half the amount of dried sage); 2 sprigs fresh thyme (or 1 tsp dried); 2 teaspoons curry powder; salt and pepper to taste; Caramelized Walnut garnish; 1/2 cup chopped walnuts; 1/4 cup sugar; 1 tablespoon oil; 1 tablespoon wine vinegar; 1 teaspoon water; sour cream or vegan sour cream substitute

Servings: persons

For the soup
1 4-5lb cheese pumpkin, calabaza or other assertive winter squash.
1 1- 1.5 lb rutabaga
2 medium onions (about 12 oz total)
2 tart apples (medium size)
4 cups vegetable stock
1- 2 cups water as needed to thin soup to desired consistency
1 tablespoon chopped fresh sage (or half the amount of dried sage)
2 sprigs fresh thyme (or 1 tsp dried)
2 teaspoons curry powder
salt and pepper to taste
Caramelized Walnut garnish
1/2 cup chopped walnuts
1/4 cup sugar
1 tablespoon oil
1 tablespoon wine vinegar
1 teaspoon water
sour cream or vegan sour cream substitute

1
Split the pumpkin, scoop out seeds and cut into thick slices. Spray with spray oil.
2
Peel and dice the onions, rutabaga and apples .
3
Dice the sage leaves and set aside.
4
On a medium hot grill roast the pumpkin slices. Turn frequently to avoid burning. Remove from heat when they are easily pierced by a fork. Scrape the fruit off of the rind. NOTE: you can make a satisfactory soup by roasting the pumpkin slices in your oven (350 degrees for about 40 minutes) , but you won't get the slightly smokey taste that comes from grilling.
5
Saute the remaining vegetables over medium heat. The rutabaga must be cooked enough to be easily pierced by a fork.
6
Pour the vegetable stock and one cup of water into a large stock pot. Add the all of the vegetables. Bring to a boil and simmer for 10 minutes.
7
Add the herbs and spices. Hold back on salt and pepper until the end of the cooking process. Simmer for 5 minutes more.
8
Allow the soup to cool a bit. Puree with a stick blender or by transferring small batches to a blender. Be careful not to work with soup that is too hot if you are using a blender.
9
Add additional water if needed to bring to a desired consistency.
10
To make the caramelized walnut garnish: add the water, vinegar, oil in a frying pan and mix well.
11
Add the nuts and stir until well blended. The mixture will bubble. Continue to cook for a few minutes until the nuts brown a bit. Be careful not to burn the mixture.
12
To serve: ladle the soup into a bowl, top with a dollop of sour cream (or vegan sour cream substitute) and sprinkle a small amount of caramelized walnuts on top.
13
This soup can be served hot or at room temperature. Enjoy!!!

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: For the soup, 1 4-5lb cheese pumpkin, calabaza or other assertive winter squash., 1 1- 1.5 lb rutabaga, 2 medium onions (about 12 oz total), and more.

Yes, Roasted Pumpkin Soup With Caramelized Walnut Garnish 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.

That's it — enjoy your meal!

Roasted Pumpkin Soup With Caramelized Walnut Garnish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions