Each year, those of us that lurk in the kitchen overly much often feel that we must make SOMETHING with pumpkin. Last year, it was this Super Moist Buttermilk Pumpkin Bundt Cake. This year, I went the savory route. This thick, warm soup was so delicious that just looking at the photo some days after I swallowed the last spoonful is making me salivate.
Truth Time: I had never made anything with an actual pumpkin. Everything from my pumpkin past started with a can opener. Not this year. No sir. This year, I scooped and scraped seeds, wrestled with the muck and then let the pumpkin chunks mingle with loads of garlic in the oven. The union was complete with the help of an immersion blender and some vegetable stock for lubrication.
Buy yourself a pie pumpkin and skip the pumpkin pie. I say turn tradition on its head this year and START Thanksgiving with this pumpkin soup.
Roasted Pumpkin and Garlic Soup
Inspired by this recipe at Exclusively Food
One 2 1/2 to 3 1/2 lb pie pumpkin
4 medium cloves garlic
3 Tablespoons olive oil
1 medium, finely chopped onion
1/2 teaspoon nutmeg
1/2 teaspoon cumin
3 cups vegetable stock
salt and pepper
Preheat oven to 400 degrees. Cut the stem out of the pumpkin. Cut in half and remove the seeds and “muck.” Slice pumpkin into wedges (keep skin on, it is much easier to remove after roasting). Put pumpkin and unpeeled garlic gloves on a sheet pan or in baking dish. Drizzle with two tablespoons of olive oil, tossing to coat.
Roast the pumpkin and garlic in the oven. After about 15-20 minutes, remove the garlic cloves. They should be soft inside but not burned on the outside. Keep the pumpkin in the oven until soft but not burned. Fork should insert into the pumpkin easily. Remove from oven.
Heat 1 tablespoon of olive oil in a soup pan. Add onion, nutmeg and cumin, cooking for a few minutes. Add the vegetable stock and heat on medium. Remove pumpkin from its skin and cut in chunks. Add pumpkin to the stock, bring it to a boil, then reduce and simmer for 15 minutes. Remove the roasted garlic from its casing and add to soup. Use an immersion blender or regular blender in batches to puree the soup. Season with salt and pepper.
Garnish with a sprinkle of nutmeg or a swirl of cream.
November 19th, 2008 at 1:36 pm
I’ll admit I’ve never cooked with an actual pumpking either– scary! This soup looks sooo good. I love turning tradition on its head, way to go.
November 19th, 2008 at 1:39 pm
I used a real pie pumpkin for the first time this year too! I did make pumpkin pie, but with honey instead of sugar…it was delicious. Using a real pumpkin was quite the challenge…I think it is a once a year thing.
November 19th, 2008 at 2:36 pm
Basically you can treat pumpkin just like squash. In fact, feel free to substitute it in any squash recipe!
November 19th, 2008 at 4:21 pm
I never would have thought to add garlic…but it makes perfect sense. I love pesto in pumkin soup, right?! Yum!
November 19th, 2008 at 4:30 pm
[...] Vote Roasted Pumpkin and Garlic Soup Recipe – Whipped [...]
November 19th, 2008 at 5:32 pm
What? Pumpkin doesn’t come in a can? Just kidding, your soup sounds lovely–especially with the addition of the nutmeg.
November 19th, 2008 at 6:31 pm
Oh that sounds so good! I just had an amazing pumpkin soup at Artisan in Paso Robles and they topped it with broiled Gruyere on a crouton. I HIGHLY recommend giving it a shot on yours!
November 19th, 2008 at 8:09 pm
Oh thank you! This is gonna be it, my contribution to the family Thanksgiving dinner. I am so excited!
November 20th, 2008 at 11:13 am
What an awesome holiday soup!
November 20th, 2008 at 9:59 pm
This looks (and sounds) SO good. I’m so sad pumpkin season is ending soon :( There’s still so much I want to do!!
November 21st, 2008 at 2:24 pm
This looks delicious! And it also seems like a healthy option for a baby or toddler as well. Although my 3-year old is quite fickle, it’s certainly worth a try!
November 28th, 2008 at 11:47 am
Love the ginko leaves added to the photograph, just lovely.
October 23rd, 2009 at 7:24 pm
[...] Pumpkin Taste Treats: Pumpkin Buttermilk Bundt Cake Roasted Pumpkin and Garlic Soup Vegan Pumpkin Chocolate Chip Muffins Pumpkin Chocolate Chip [...]
November 7th, 2009 at 3:32 am
Wow, the cooking way of this dish is great, I’ll try it later and I hope it tastes delicious. Just one suggestion: If you add some cooking pictures it will be easier to follow!