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

Recent Recipes articles:

January 27, 2015
December 2, 2014
October 11, 2014
How to make stone fruit jams and butters
June 25, 2014
Courtesy of Capay Valley
January 29, 2014
Courtesy of Capay Valley
January 29, 2014
Courtesy of Delilah's Farm
January 29, 2014
Courtesy of Delilah's Farm
January 29, 2014

More recent articles:

2014 GoodWorks annual report
January 27, 2015
Food:
Operating instructions for America's favorite fruit
January 27, 2015
It’s not so lonely at the top for entrepreneurial couples in business together
January 26, 2015
Food:
Chocolate from bean to bar
January 26, 2015
Don’t let the season derail your exercise
January 26, 2015
Bringing mindfulness to the modern office
January 26, 2015
Food:
Dishes to warm you up and maybe even ward off the common cold
January 6, 2015
Orange you glad you threw a citrus-tasting party?
January 6, 2015
Resolve to adopt these workplace habits for office success in 2015
January 6, 2015

Sign up for the monthly newsletter

 

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.