Roast Pumpkin Soup Recipe
Published on October 8, 2020
Thanksgiving is a beautiful time for sharing and savouring the abundance in our lives with friends and family, and food is always a big part the celebration. Naturally, we turned to one of our talented Executive Chefs, Lindsay at V!VA Pickering, to share a favourite V!VAlicious recipe that is just perfect for the occasion.
Her Roast Pumpkin Soup is a simple yet versatile way to start your Thanksgiving meal, so don’t be surprised if your fellow diners will be asking for seconds!
- 2 small pumpkins (We call them pumpkin pie pumpkins.)
• Oil (Canola or Olive)
• Brown sugar
• 1 – 1.5 litres chicken stock or vegetable stock (You can use broth as an alternative, but beware of the salt content.)
• Real maple syrup
• Garnish – croutons, flavoured oil, nutmeg, cinnamon, whipping cream, nuts etc.
- Cut the top off of the pumpkins, and carefully cut each pumpkin into quarters – leaving skin on.
- Remove the seeds and strings by scraping with a spoon – don’t scrape out the actual pumpkin goodness!
- On a baking tray, skin side down, drizzle with a few teaspoons of oil.
- Sprinkle with salt, pepper, and brown sugar.
- Bake in a 350 degree oven until starting to turn golden, and soften (approx. 45 minutes).
- Remove from oven and cool for a few minutes.
- While still warm, use a spoon or a fork and scrape out the pumpkin flesh away from the skin – discard the skin and save the yummy pumpkin.
- If you have a food processor, put them pumpkin into the processor and add ¾ litre of stock and blend. Keep adding stock until the soup is at the consistency you like. For a nice thick soup and 2 pumpkins, add just over 1 litre of stock. The soup at this point should be thinner than a puree, but thick enough to heavily coat the back of a spoon.
- Taste the soup. At this point, you’re going to make the decision to add a couple pinches of salt and pepper – I added 3 of each.
- Once it’s completely smooth and mixed together, add a couple of teaspoons of real maple syrup. If you like a sweeter soup, add a couple tablespoons.
- Put the soup into a pot and lightly bring it back up to temperature
- I typically use 3 different types of garnishes: 1) toasted rye bread croutons and truffle oil, 2) whipped cream, chives and fresh grated nutmeg, or 3) crushed pecans, and pumpkin spice seasoning.