Fall

Smoky and Sweet Roasted Pumpkin Soup

by:
December  2, 2009
Author Notes

This pumpkin soup tastes like all things autumn. I usually buy a fairly big one, cut it into pieces, roast them and make fresh pumpkin pancakes in the morning and this soup at night. It's tummy-filling and very flavorful. —amelinda

  • Serves 4-6
Ingredients
  • 5 cups pumpkin, cut into 1-inch cubes
  • 1 onion, diced
  • 4 cloves garlic, chopped
  • 2 tablespoons brown sugar
  • 1.5 teaspoons smoked paprika
  • 1.5 teaspoons hot paprika
  • 2 teaspoons chili powder
  • 2 teaspoons sea salt
  • 2.5 cups chicken broth
In This Recipe
Directions
  1. Roast pumpkin at 375 degrees in a baking pan for approximately 15 minutes. Meanwhile, mix together sugar, spices and salt in a small bowl.
  2. Heat olive oil in a large soup pot over medium heat. Add onion, garlic and 1/2 of the spice mixture. Saute until fragrant.
  3. Add cooked pumpkin and chicken broth to pot. Mix well and bring to a boil, then reduce to a simmer. Let simmer ten minutes then blend.
  4. Taste for spice and add more mixture to taste. I used it all and it was strong, but still good. Use your own judgment though! Top with roasted pumpkin seeds (seen above, with smoked paprika) or a dollop of creme fraiche.

See Reviews

See what other Food52ers are saying.

  • Darren Pearce
    Darren Pearce
  • Julia Cecile
    Julia Cecile
Review