Warm Up to Roasted Pumpkin Soup{23}

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.
  • 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)
  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.