Roasted Pumpkin Soup

Recipe by The FruitGuys

INGREDIENTS
2 cups pumpkin puree (see Cook’s note)
1/2–3/4 cup onion, finely chopped
3 tablespoons butter or olive oil
1/2 teaspoon salt
1 teaspoon–1 tablespoon sugar (optional)
1/2 teaspoon ground ginger
1/4 teaspoon pepper
1/4 teaspoon nutmeg
A pinch to 1/4 teaspoon cayenne pepper
2–3 cups vegetable broth

  • In a medium-size pot (around 4 quarts), gently brown onions in butter or oil over medium heat. Add pumpkin puree, salt, ginger, nutmeg, and pepper. Slowly add broth and heat thoroughly, but do not boil. Taste, and add sugar and/or more salt or other seasonings as necessary.
  • Remove from heat. Soup may blended for a smoother texture or left as-is.

Serves 4. Prep time, 10 mins; cook time, 15 minutes (not including roasting pumpkin).

Cook’s note: Recipe may be doubled or halved. Try adding/substituting seasonings, like curry powder or fresh, finely grated ginger.

To make pumpkin puree: Preheat oven to 375 °F. Remove pumpkin stem, cut in half, and scrape out seeds and stringy bits (keep the seeds for making Roasted Pumpkin Seeds). Place cut-side-down on a lightly oiled cookie sheet. Roast 20 minutes, then turn cut-side-up and continue roasting until fork-tender, another 20 minutes or so, depending on thickness of pumpkin. Let cool, then scrape flesh from skin with a spoon. Puree in a food processor or blender, adding in water or broth one tablespoon at a time as necessary to help with blending.

Share this post

Magazine Search

Sign up for our monthly newsletter

 

Recent Recipes articles:

August 11, 2015
July 13, 2015
Adapted from allrecipes.com
June 24, 2015
April 27, 2015
March 24, 2015
February 24, 2015
January 27, 2015
December 2, 2014

More recent articles:

Getting ready for the marathon should be half the fun
August 25, 2015
Food:
Simple lunch solutions for office kitchens
August 25, 2015
How to stay loose on the job
August 19, 2015
How to win the office potluck
August 10, 2015
The FruitGuys third Iron Chef competition a sizzling success
July 29, 2015
Food:
The joy of nut (and seed) butters
July 22, 2015
Save Sonoma County’s special apple, the Gravenstein
July 13, 2015
A good night’s sleep and how to get it
July 13, 2015

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.