Unconventional Autumn: The Hidden Joys of Roasted Pumpkin Soup

As the leaves swirl in shades of amber and crimson, I find myself craving more than just the usual pumpkin pie. This year, I decided to turn the vibrant orange gourd into a roasted soup that captures the essence of fall in every spoonful. The process involves caramelizing the pumpkin’s natural sweetness over an open flame, which adds a smoky depth that surprises the palate.

Imagine peeling back the charred skin to reveal tender, fragrant flesh soaked in hints of nutmeg and cinnamon. The aroma alone is enough to make anyone nostalgic for cozy sweaters and chilly air. This recipe isn’t just a meal; it’s a ritual to slow down and savor the season’s bounty with a unique twist.

Smoky Roasted Pumpkin Soup

This pumpkin soup features roasted pumpkin that is caramelized over an open flame, imparting a smoky flavor. The tender pumpkin flesh is blended into a smooth, velvety soup seasoned with warming spices like nutmeg and cinnamon, resulting in a vibrant orange dish with a luxurious texture.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: Fall

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 kg fresh pumpkin (such as sugar pumpkin or Hubbard) peeled, seeded, and cut into chunks
• 2 tablespoons olive oil for roasting
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 medium onion roughly chopped
• 2 cloves garlic minced
• 4 cups vegetable broth
• to taste salt and black pepper
• 1 tablespoon maple syrup or honey optional, for added sweetness

Equipment

• Open flame or gas stove
• Blender or immersion blender
• Knives
• Cutting board
• Pot or saucepan

Method

 

1. Set a gas stove or open flame and carefully hold each pumpkin chunk over the flame. Char the skin until it is blackened and blistered, then turn to get an even charring all around. This imparts a smoky flavor to the pumpkin flesh.
2. Using tongs, transfer the charred pumpkin pieces to a bowl and let them cool slightly. Once cool enough to handle, peel away the burnt skin to reveal the tender, fragrant flesh beneath.
3. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until it becomes translucent and fragrant, about 5 minutes.
4. Add the minced garlic to the onions and cook for another minute until it releases a savory aroma.
5. Chop the peeled pumpkin flesh into smaller pieces and add them to the pot. Stir to combine with the onion and garlic, allowing the flavors to meld for a couple of minutes.
6. Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook uncovered for about 20 minutes, until the pumpkin is very soft and cooked through.
7. Use an immersion blender or transfer the soup in batches to a blender. Blend until completely smooth and velvety in texture.
8. Return the blended soup to the stove and season with salt, pepper, ground nutmeg, cinnamon, and, if desired, a touch of maple syrup or honey to balance the smoky richness.
9. Heat the soup gently, stirring occasionally, until it’s steaming hot and flavors are well combined. Taste and adjust seasoning as needed.
10. Serve the soup hot, garnished with a drizzle of cream or a sprinkle of fresh herbs if desired, and enjoy its smoky, sweet, and spicy notes.

Notes

For an extra smoky flavor, consider adding a few drops of smoked paprika before blending. The soup can be stored refrigerated for up to 3 days and reheated gently on the stove.

Even as the season shifts, this soup stands the test of time, perfect for any brisk afternoon or quiet evening. It’s a dish that invites both reflection and celebration, wrapping you in cozy familiarity while offering a new perspective on autumn’s favorite ingredient.