When I was planning my bridal shower, my mother and I went for a food tasting and one of the dishes we tried was pumpkin soup. I never had pumpkin soup before and after trying this soup, I just wanted to run home and make it. Sure I live in Miami, and sure there really isn’t Fall weather here, but who says I can’t enjoy the wonders of Fall food? So in the spirit of Fall and Thanksgiving, I give Thanks to my mom who brought me this wonderful pumpkin from the school she works at.
I LOVE making this dish. When you start roasting the pumpkin the smell brings back memories of the holidays, like when you first carved your first pumpkin or in this case the memories of making my first pumpkin soup. If you have never made fresh pumpkin soup before, don’t be scared. Believe me, this pumpkin sat on my counter for over a week before I could decide how I was going to put this recipe together and until I finally got the courage to cut this baby open. Once I got this baby open and started to roast it, the rest became history…
Pumpkin + A Girl’s Kitchen = my oh so delicious FRESH Pumpkin Soup.
- 1 medium roasted sugar pumpkin = (4 cups pureed pumpkin)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cups low sodium chicken or vegetable broth
- 1 cup chopped carrots
- 1 cup chopped onions
- 2 garlic cloves chopped
- ½ teaspoon fresh thyme chopped
- ½ teaspoon fresh rosemary chopped
- ½ teaspoon fresh ground ginger
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon salt
- ½ teaspoon ground pepper
- 1 cup heavy cream
- Pre-heat the oven to 350 degrees
- Cut your pumpkin in half. With a steel spoon, spoon out all the seeds and leave the inside of the pumpkin clean. Brush the inside and outside with a little olive oil and place half down on a baking sheet with parchment paper. Bake for 45-50 minutes. (Depending on the size of your pumpkin the time may vary). – When you can pinch a fork into the pumpkin, the pumpkin is ready to take out of the oven. Let cool for 10-15 minutes, and peel off the skin. The skin should come off very easily. In a food processor, puree the pumpkin until smooth, making up to 4 cups.
- On a Medium-High heat add the olive oil and butter to a pot, and add onions and carrots. Sauté for 5-10 minutes or until the onions and carrots soften a bit. Add the garlic and cook for 2-3 minutes. Add the chicken broth or vegetable broth and pumpkin, bring to a boil. Once the pumpkin begins to boil, add the fresh thyme, rosemary, ginger, cinnamon, nutmeg, salt and pepper. Stir the soup and cover let simmer on low for 20-30 minutes.
- Turn heat off and add cream. With a blender or hand blender, puree the soup until smooth. Serve and enjoy.