Holiday Table

Roasted Pumpkin Soup

Name: Roasted Pumpkin Soup
Prep time: 15 min
Cook time: 40 min
Yield: 6 servings
Ingredients: 1 Sugar pumpkin, halved and seeded (about 3 pounds); 3 tablespoons Olive oil, divided; 1 Yellow onion, chopped; 3 Garlic cloves, minced; 1 teaspoon Ground cumin; ½ teaspoon Smoked paprika; 4 cups Vegetable broth; ½ cup Heavy cream, plus more for swirling; to taste Kosher salt and black pepper; to taste Toasted pumpkin seeds, for garnish

Silky, smoky-sweet, with a cream swirl for drama.

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Prep15 min

Roast + simmer40 min

Serves6

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Roasting the pumpkin first is the whole trick — it caramelizes the edges and deepens the flavor so the soup tastes like fall instead of baby food. A swirl of cream on top makes each bowl look like a potion.

Ingredients

Set servings and the amounts update themselves. This is the only ingredient list on the page.

6 servings or type

1 Sugar pumpkin, halved and seeded (about 3 pounds)

3 tablespoons Olive oil, divided

1 Yellow onion, chopped

3 Garlic cloves, minced

1 teaspoon Ground cumin

½ teaspoon Smoked paprika

4 cups Vegetable broth

½ cup Heavy cream, plus more for swirling

to taste Kosher salt and black pepper

to taste Toasted pumpkin seeds, for garnish

Steps

Preheat the oven to 400°F. Rub the pumpkin halves with 2 tablespoons of the oil, season with salt and pepper, and roast cut side down 30 to 35 minutes, until completely tender.
Meanwhile, in a large pot, cook the onion in the remaining oil 6 minutes. Add the garlic, cumin, and paprika; cook 1 minute more.
Scoop the roasted pumpkin flesh into the pot. Add the broth and simmer 10 minutes.
Blend until completely smooth. Stir in the cream and season boldly with salt and pepper. Serve with a cream swirl and pumpkin seeds.

Tip: No sugar pumpkin? Two 15-ounce cans of plain pumpkin puree work — skip the roasting and add 10 minutes to the simmer.

Roasted Pumpkin Soup

Ingredients

Steps

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