This soup is savory, tasty and perfect to kick off the Fall season! When I was creating this recipe I was nervous I wasn't using enough ingredients... like, I felt I needed more things to put in for it to be good. I was honestly surprised at how delicious it was.
Here are a few tips:
THE PUMPKIN
I recommend using a sugar pumpkin (the smaller, round ones that are typically sold September - January). They are typically sweeter and less watery than a large Pumpkin that you would use for a Jack-o-Lantern.
You'll need a good, sharp knife. I have been using this great set from Dalstrong that cuts through the pumpkin like butter. Makes me feel like a certified chef! You'll also need a good peeler. The skin on the pumpkin is hard and thick. I used my super sharp Y-Shape peeler from Dalstrong as well.
PREPPRING THE PUMPKIN
You will need to cut open the pumpkin and remove all the guts (seeds and other stringy parts). I did this with a hand mixer. Because the sugar pumpkin is so small, I just used one beater and made sure to scrape along the edges to get as much of the guts out as possible. They will add a bitter taste to the pumpkin.
Next, you will need to peel the pumpkin. The skin is thick, so make sure you have a good peeler. Lastly, cut the pumpkin in to 1" cubes. They don't need to be symmetrical, just small enough to cook thoroughly.
INGREDIENTS
1 Sugar Pumpkin, see notes above on how to prep
1 Md. Onion, Quartered
1 Bulb of Garlic, ends trimmed off, skin left on
2 Lg. Carrots, peeled and roughly chopped
2 Springs of Fresh Rosemary
1/4 Cup Olive Oil
1 Tbsp Paprika
1 tsp Salt
1 tsp Thyme
1/2 tsp Black Pepper
4 Cups of Vegetable Broth
1/2 Cup of Half n' Half, or 1/4 Cup of Heavy Whipping Cream
Shopping List HERE
INSTRUCTIONS
Prep all vegetables (see notes above) and add to a bowl. Drizzle in the olive oil, herbs, and spices and toss to combine making sure everything is evenly covered.
Pour everything onto a baking sheet and evenly spread in a single layer.
Roast for 30 minutes, or until the carrots and pumpkin are soft.
Remove the sprigs of rosemary and discard. Set aside the bulb of garlic.
Add the roasted vegetables to a Dutch oven. Squeeze the garlic bulb so the flesh part of the garlic pops out. Discard the skin. Add in 2 Cups of the vegetable broth.
Using a hand mixer, blend the contents together. Alternatively, you can use a blender. You can blend as much or as little as you'd like. I prefer something in between chunky and silky smooth.
Add in the last 2 Cups of vegetable broth and half n' half. Blend a little more to combine.
Taste and add salt and pepper as needed.
Serve immediately.
Optional Toppings:
Roasted pumpkin seeds
Cream
Croutons
Thank you for following along! I'm excited to share more Pumpkin Soup recipes with you this season. - Kristina
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