Roasted Pumpkin Squash Soup
This recipe was requested by one of our instagram followers and we had plenty of pumpkin squash from a local farmer so there truly was not a better time! I've made roasted squash soup from a variety of different pumpkin squashes. My favorite pumpkin to use is a Jarrahdale, it's on the sweeter and richer side and if you can get your hands on one, I'm sure you'll love it! You can also use pumpkin pie pumpkins, the medium size round pumpkins, or the cinderella or fairytale pumpkins.
I make my pumpkin soup with a lot of savory flavors and a lot of heavy cream, so it's on the richer side. Feel free to make this soup your own by adding pumpkin pie flavors, Indian spices, dried chillies, chili oil, fresh herbs, bacon, pumpkin seeds, nuts, pomegranates, and the list goes on!
The first time I had pumpkin soup was during my culinary internship in Anguilla when they paired it with a goat cheese ravioli. It was so, so, so, good! If you don't have time to make some goat cheese ravioli, crumble some goat cheese on top of the soup for a delicious flavor combo that you will not regret! For the soup pictured here I used brown butter and goat cheese!
This recipe also contains an affiliate link for an immersion blender we love and has stood the test of time and use! If you are interested in purchasing one, please use our link and we will receive a very small commision!
Roasted Pumpkin Squash Soup
Serves 6-8
Ingredients
10 cups squash, chopped
1 cup yellow onion, chopped
1 ½ cups roma tomatoes, chopped
1 cup carrots, chopped
½ cup celery, chopped
1 ½ TBS garlic, chopped
3/4 tsp salt
3/4 tsp black pepper
1 TBS olive to coat
1 bay leaf
1 ½ tsp garlic powder
1 ½ tsp salt
1 tsp onion powder
1 tsp ground coriander
3 TBS tomato paste
2 TBS Sugar*
1/4 tsp ground thyme
5-7 cups chicken or vegetable broth (low sodium)*
2 cups heavy cream
Instructions
Pre-Prep: wash and chop vegetables and garlic.
Place all vegetables, chopped garlic, 3/4 tsp salt, 3/4 tsp black pepper, and enough olive to coat vegetables and place on a parchment lined baking sheet. Roast in a 450 degree F oven for 30-40 minutes until vegetables are tender.
Once vegetables are tender place them in a large pot and add, bay leaf, garlic powder, additional salt, onion powder, coriander, tomato paste, sugar, and thyme, and 5 cups of broth.
Simmer for about 30-45 minutes until all vegetables are very tender. Remove bay leaf and remove pot from heat. Using a hand/ immersion blender, blend soup directly into pot until smooth. Use the remaining broth to thin down soup to your desired consistency.
Finish with heavy cream and serve with your favorite garnishes and accompaniments!
Notes:
Make sure vegetables are very soft before blending.
If you are using a traditional upright blender, cool your soup for about 15-20 minutes, remove the clear plastic cap on the lid of the blender, and only fill the soup to about 1/3 of the way full to help prevent the soup from exploding out of the blender and to ensure your safety.
When creating this recipe my soup boiled on the stove longer than yours may, so I used a whole 7 cups of chicken broth. I included a range so keep in mind you may not need all of this broth, you can start with just 5 cups and add more as needed.
I used two different pumpkins one wasn't as sweet as the other so I added a little sugar. You may or may not want to add this, but I recommend it!
We hope you enjoy this soup! If you make it, take a picture and tag us @yellowhousevibes
