Roasted Pumpkin SoupSeptember 14, 2016
This recipe originally appeared in Tablecrafter, the world’s easiest way to learn food photography and styling.
A classic recipe you can turn to when you only have a few ingredients on hand, but don’t let that fact fool you into thinking this recipe seems banal—it is anything but. This roasted pumpkin soup has a smooth texture that coats the palate, letting you appreciate its many levels of flavor and depth.
Roasting the pumpkin enhances its earthy sweetness and lends a slight nuttiness to the soup, while the thyme gives off a slight smokiness and brings out the sweetness of the pumpkin. A simple soup that requires minimal effort, this recipe should be next on your list.
Roasted Pumpkin Soup
Yield: 40 minutes
Time: 50 minutes (30 mins roasting / 20 mins cooking)
- 1-400g wedge pumpking or kabocha squash, seeds removed
- 3 cups chicken stock
- ½ cup heavy cooking cream
- 1 white onion, minced
- 3 sprigs thyme, plus more for garnishing
- 1 tbsp vegetable oil
- Salt and pepper, to taste
- Extra virgin olive oil, optional for garnishing
- Preheat oven to 180ºC. Lightly oil and season the deseeded pumpkin wedge. Roast it in the oven uncovered until it caramelizes and is completely tender, about 30 minutes. Scoop out the flesh with a spoon and set aside. Discard the skin.
- Sautée the onions with the vegetable oil over medium heat in a large pot for five minutes, or until they begin to brown.
- Add the thyme, stock, and pumpkin. Simmer over low heat for ten minutes. Stir in the cream and turn off the heat. Season with salt and pepper.
- Use an immersion blender to purée the solids until the mixture is smooth. Strain if desired.
- Garnish with a drizzle of oil and fresh thyme sprigs. Serve hot.