Warm Up to Roasted Pumpkin Soup

23
1947
"Pumpkin Soup: Step One"

Pumpkin Soup to warm your bonessweet meat squash apples and onions

Kitchen still life: a pumpkin, apples and onions resting before roasting.

The rain has returned, along with the pelt-thick socks on my feet and the woolen  cocoon I call my favorite sweater. Since I keep my home thermostat at 60 degrees, proper layering and refueling are a must. With insulating layers good to go, I turn to soup to reheat me from the inside out; and my favorite is a creamy rib-sticking roasted pumpkin soup.

sweet meat squash ready for pumpkin soup

Sweet meat squash, pale green on the outside, golden delicious on the inside.

A cornucopia of great fall flavors ready for the oven.

roasted pumpkin soup is deliciousRoasting really brings out the flavor.

Roasted Pumpkin – Apple Soup

Recipe Type: Soup
Cuisine: Home Cooking
Author: Tom Conway
Prep time:
Cook time:
Total time:
Serves: 10-12
This soup can be adapted easily to include your favorite fall fruits and vegetables in addition to the mainstay pumpkin. I like sweetness added by roasted apples and/or pears. For a change of pace I’ll add Thai curry paste to the soup for a spicy kick. I’ve also experimented adding adobo or mole paste for whole different twist.
Ingredients
  • 1 pumpkin (2-3 pound sugar pie pumpkin, or winter squash, or one large can of pumpkin puree)
  • 2-3 apples or pears
  • 2-3 medium onions
  • 1/4 Cup olive oil
  • 1 quart of stock (chicken or vegetable)
  • 1 14 oz. can of coconut milk (half and half works fine too)
  • several sprigs of thyme and rosemary
  • 1 Tablespoon of Panang Thai curry paste (optional)
Instructions
  1. Cut pumpkin into quarters
  2. Trim roots and tips off onions and then quarter
  3. Peel, core and quarter apples (or pears)
  4. Chop herbs
  5. Place everything in a roasting pan
  6. Drizzle olive oil over ingredients
  7. Add fresh ground pepper, and sea or kosher salt
  8. Roast at 400 degree F until pumpkins are soft, about 30 minutes
  9. Scrap pumpkin flesh from quarters
  10. Add it and all other ingredients to soup pot
  11. Add stock, and coconut milk
  12. Heat and with hand wand or in a blender puree until smooth.
  13. Run the mixture through a sieve or strainer for a creamier soup.
  14. If you’re feeling fancy, sprinkle roasted pepitas (pumpkin seeds) and croutons on each serving.

soup ramekin roasted pumpkin A soup so tasty, I eat it all week–make that all fall and winter (and it freezes well too).

pumpkin on my head

Trust me, you should make this soup. Would this pumpkinhead steer you wrong? I think not.

23 COMMENTS

  1. Oh my. I think I actually have everything, most grown in Everett. The last of my apples are ugly, but I don’t think the pumpkin wil mind…. 60 degrees? I thought I was tough at 63. You da man!

  2. Tom, such a great soup and I am sure it helped warm the kitchen as it cooked. You are very brave to endure 60 degrees on a daily basis. And, your almost hairless pups must enjoy digging into blankets and covers for their naps. Stay safe and keep warm and keep letting us know how your winter is going. Susan

  3. Wow – this looks fabulous! I love your idea of roasting the veggies for more flavor and as for adding mole paste…well, I’m gonna’ try that pdq. I think it’s a perfect idea.

  4. Oh gosh darn Tom – you are too cute for words! I don’t get around to trying many recipes but I love your blog and check it frequently. I like having another friend in the pnw. I live on Bowen Island, off vancouver coast. Gorgeous sunny day today – sending you wishes for a Happy U.S. Turkey day!

    • Thanks Lea Ann, I’m blushing. Bowen Island must be quite a lovely place if a stone’s throw from Vancouver. Thanks for the holiday wishes, I’m currently figuring out what pies to make for Turkey Day.

  5. I thought it said wave your wand ( makes for more interesting reading when you get older) But I do like the picture in my mind of you waving your wand over the soup pot.

  6. Hi Tom,
    Pumpkin soup has been roaming my brain for the last few days. Really wanted to use the coconut milk that’s been in my cupboard for about a year. Last night I roasted a Hubbard Squash..the HUGE grey pumpkin-shaped squash and WOW! Delicious. So sweet we tasted it raw. What a squash and what a candidate for the pumpkin soup recipe you shared. Thanks so much. Penny

    • Penny, I’ve never grown Hubbard squash, but that doesn’t mean I can’t start. Looks like the pumpkin patch just got a little bigger.

  7. MMMM!!! Oh boy, I think I found my other appetiser for Thanksgiving… [I’m also making your prize-winning pumpkin pie along with other recipes I’ve procured from the interwebs! har har har…]

    For shure I’m going to make it for dinner tonight. You know, a ‘test run’… mwahahaha. Yummmm…

  8. I LOVE pumpkin soup! Your recipe sounds delicious – and I really like the new ‘look’. We live in an old house here in NZ… and it often gets much colder than 60degrees. Layers of warm are definitely the way to go 🙂

  9. oh wow! A great recipe for pumpkin soup, possibly the best recipe; cant wait to try it, as we always have a glut of apples and onions and pumpkins this time of year. Next week, I am also trying stuffing the pumpkin. 🙂

  10. Oooh,..What a lovely roasted soup! roasting apples too, brings out so much of their flavours!

    This is a wonderful & very superb soup! MMMMMMM,…Lovely pics too!

  11. Tom-
    I miss your posts- love the sound of this recipe and I also appreciate the alternative ingredients.Okay now..60 degrees? Come on! You are a machine! I’m so impressed.Please post more pictures- especially all you guys in your keeping -warm attire. Big hugs!

    • Thanks Kim, I’ll get going on the posts, but I’m in the middle of bathroom fix-up. It was only supposed to last two weeks. Argh! About the temperature, I didn’t think it was a problem, until I realized anyone who visits rarely removes his or her coat or sweater. 😉

  12. OH!
    Just finished making a pot of your pumpkin soup with a cinderella pumpkin. Yum! I did not have any coconut milk so I melted a wee bit of coconut oil into the pot. That with the curry paste, I simply cannot get enough! Thank you Tom!

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