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Roasted Pumpkin Soup Recipe

Ingredients

How to make it

  • Preheat 400 F. Cut the pumpkins in half and scoop out the seeds, reserving them for the garnish.
  • Brush pumpkins with olive oil and place, flesh down, on a parchment lined baking sheet.
  • Roast in the oven for 45 minutes or until softened. Remove skins.
  • Remove and turn oven heat to low. Wash the seeds well, and remove any extra flesh. Dry the seeds in the oven for 3 hours, then toss them with olive oil, cayenne pepper and salt. Toast in the oven at 250 F until golden. Set aside.
  • In a saucepan, heat the olive oil, garlic, onion, and chili flakes over medium heat. Cook until softened. Add pumpkin flesh.
  • Remove from the heat and pass through a food processor until smooth.
  • Return to the pan, and stir in the chicken broth until desired consistency is reached.
  • Add heavy cream to thicken and season with salt and pepper.
  • Garnish with pumpkin seeds.

People Who Like This Dish 3
Reviews & Comments 1

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    " It was excellent "
    jimrug1 ate it and said...
    Hi Jen,

    This soup sounds very tasty. I have had butternut squash soup but not pumpkin. I am looking forward to trying this... I like the idea of the roasted seeds for garnish. Thanks for posting.. Jim
    Was this review helpful? Yes Flag

The Cook

jencathen TX

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