Roasted Pumpkin Soup Recipe
When I first started in a commercial kitchen, I remember having to peel & dice a box of pumpkin everyday for a week for a function that had pumpkin soup on the menu. It kept giving me Cinderella vibes, probably from the pumpkin and the manual labour… To make things worse for me, at one point, the kitchen ran out of gloves, so my hands were orange and were covered in residue which took ages to scrub off. Since then, I swore not to peel another pumpkin if I could help it. That’s how this no-peel recipe came about. Instead of peeling, I roast the pumpkin wedges in the oven to get some caramelisation that adds flavour and colour to the end result and, in my humble opinion, makes a better soup than the boiled version with less wastage. This version is thick and hearty, because that’s just how I prefer my soup, but you may loosen it up with a little more water, stock or cream to suit your taste.
I also made a how-to video in case you need any clarifications, but if you have more questions, feel free to shoot me an email at hello@mrs-fancypants.com
P.S. I use metric units in most of my recipes but I’ve included US measurements as well for your reference. I’ve tested the recipe using both units of measurement.
Having a hand blender makes blending hot liquids safer, and making pureeing a breeze. In the commercial kitchen, we use more powerful stick blenders but the ones pictured below are easier to find for home use in your local department store. (From left: Bamix Classic Hand Blender, Breville The Control Grip)
Click on the photos to see the items on Amazon
Ingredients
Instructions
- Preheat oven to 200C. Line a baking tray with baking paper. Cut pumpkin into wedges. Toss pumpkin in olive oil and garlic. Then sprinkle herbs, salt & pepper.
- Roast for 30 to 45 minutes, until you can poke the pumpkin with a knife with no resistance. You should get a little caramelisation as well. Take out of the oven and carefully spoon half the pumpkin into a blender jug, leaving out the skin.
- Mix the stock powder and water in a separate jug, then add half the liquid into the blender jug with half the pumpkin. Be careful with blending hot liquids, leave the lid a little bit ajar and start on the lowest setting and work your way to the highest setting. Blend until you have a very smooth soup. Pour into a medium pot and repeat with the rest of the pumpkin and liquid. Heat up the soup until you see bubbles forming.
- Warm up the cream in a small pot. Add to the soup. Season with salt and pepper. Serve hot.
