A slightly sweet yet creamy soup that is a perfect fit for crisp fall days. I started by looking at the Roasted Cinderella Pumpkin Soup recipe by Girl Meets Dirt but varied after the initial steps of how to, as I was craving something with cinnamon in it and her recipe is on the savory side. My first attempt was met by some hesitation from my roommates as our kitchen was still lacking a blender, so while the flavor was spot on, the soup was a bit stringy. Further attempts had much better reception and have become a fall favorite. —Camihenry
- Serves 8
- Toasted Pumpkin Seed topping
Large grain sea salt
- Cut pumpkin into 4 inch chunks, reserving the seeds. Place pieces face down on a baking sheet with a small chunk of your 2 tsp butter underneath and a pinch of your 3 tsp salt rubbed in. Place the garlic cloves (still inside their skins) underneath two of the pumpkin chunks. Place in oven preheated to 375 degrees F for one hour or until pumpkin is fully cooked. Let cool and then scrape out flesh into a separate container, squeeze garlic out of skins, and be sure to keep any liquid in the pans from the cooking.
- In large stockpot combine milk, cinnamon, nutmeg, brown sugar and remaining 1/4 cup unsalted butter. Whisk on low heat until butter is fully melted. Bring almost up to a boil and then add mashed pumpkin, garlic, and reserved liquids. Bring this back up to heat.
- Turn off the heat and use an immersion blender to bring the soup to a smooth consistency.
- For the Pumpkin seeds: reduce oven temperature after cooking pumpkin to 350 degrees F.
- Toss cleaned seeds saved from the pumpkin with olive oil and salt. Spread in an even layer on a baking sheet.
- Cook for 15 minutes, stirring up often until golden and crunchy.
- Top the hot soup with a the crunchy seeds and a splash of fresh cream. Don't worry if you make too much, this is one dish that is even better re-heated.