Roasted Pumpkin Soup

The Food Lab

Posted by Countryman Press

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SERVES 6 TO 8

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You Will Need (9 things)

  • 4 lbs Whole Pumpkins and winter squash, preferably a mix, such as sugar, kabocha, delicata, and acorn (about 2 to 3 medium or small or 1 large)
  • 2 tbsp Olive Oil
  • Kosher salt and Freshly Ground Black Pepper
  • 2 tbsp Unsalted Butter
  • 1 Medium Onion , finely sliced (about 1 cup)
  • ¼ tsp Ground Cinnamon
  • ¼ tsp Ground Nutmeg
  • 4 cup Homemade or low-sodium canned Chicken Stock plus more if necessary
  • 2 tbsp Maple Syrup

Steps (4 steps, 35 minutes)

  1. 1

    Adjust an oven rack to the lower-middle position and preheat the oven to 350°F. Split the pumpkins and/or squash in half through the stem and use a large spoon to scoop out and discard the seeds. Transfer to a foil-lined rimmed baking sheet, cut side up. Rub all over with the olive oil and season with salt and pepper. Roast until the flesh is completely tender and shows no resistance when a sharp knife or cake tester is inserted into it, about 1 hour. Remove from the oven and allow to cool

  2. 2

    While the pumpkin is cooling, melt the butter in a large Dutch oven
    or soup pot over medium-high heat. Add the onion and cook, stirring
    frequently, until softened but not browned, about 4 minutes. Add the
    cinnamon and nutmeg, if using, and stir until fragrant, about 30 seconds. Add the chicken stock.

  3. 3

    Using a large spoon, carefully scoop out the roasted pumpkin fesh and transfer it to the pot. Add enough water to barely cover the pumpkin and bring to a simmer.

  4. 4

    Working in batches, transfer the mixture to a blender and blend, starting on low speed and gradually increasing to high, until completely smooth, about 1 minute, adding additional stock or water if necessary to thin to the desired consistency (I like mine thick). Pass through a fine-mesh strainer into a clean pot and reheat gently. Stir in the maple syrup, and season to taste with salt and pepper. Serve.