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.

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14 Responses to “Roasted Pumpkin and Garlic Soup”

  1. DD Says:

    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.

  2. Lindsey P. Says:

    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.

  3. Dana McCauley Says:

    Basically you can treat pumpkin just like squash. In fact, feel free to substitute it in any squash recipe!

  4. RebeccaC Says:

    I never would have thought to add garlic…but it makes perfect sense. I love pesto in pumkin soup, right?! Yum!

  5. banana bread recipes | Digg hot tags Says:

    [...] Vote Roasted Pumpkin and Garlic Soup Recipe – Whipped [...]

  6. Lisa (Homesick Texan) Says:

    What? Pumpkin doesn’t come in a can? Just kidding, your soup sounds lovely–especially with the addition of the nutmeg.

  7. EB Says:

    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!

  8. Caitlin Says:

    Oh thank you! This is gonna be it, my contribution to the family Thanksgiving dinner. I am so excited!

  9. Preston Says:

    What an awesome holiday soup!

  10. Sues Says:

    This looks (and sounds) SO good. I’m so sad pumpkin season is ending soon :( There’s still so much I want to do!!

  11. Moltomom Says:

    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!

  12. Alanna @ A Veggie Venture Says:

    Love the ginko leaves added to the photograph, just lovely.

  13. Basic Pumpkin Bread Says:

    [...] Pumpkin Taste Treats: Pumpkin Buttermilk Bundt Cake Roasted Pumpkin and Garlic Soup Vegan Pumpkin Chocolate Chip Muffins Pumpkin Chocolate Chip [...]

  14. Chinese Food Recipes Says:

    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!

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