Creamy Roasted Pumpkin Soup is a sweet, velvety, creamy soup. The pumpkin is roasted with maple syrup to elevate the creamy richness of the pumpkin.
I really enjoy roasting veggies and roasted pumpkins are delicious. Once October hits we are sure to find pumpkins everywhere we turn. There is something about pumpkin that screams “fall”. Plus, what is more comforting than a creamy soup in the fall or winter season. What I really enjoy about this soup is its velvety consistency and how easy it is to make. The maple syrup really elevates the flavors, you get a savory dish with a touch of sweetness.
There is something about the process of roasting veggies that really elevates the flavors of the veggies. I am always in a hunt for a yummy creamy soup and this one does not disappoint.
I really wanted to address the pumpkin craze we have once fall hits. Don’t get me wrong I really like pumpkins, but I haven’t joined the “all pumpkin” club just yet. I mean we have pumpkin flavor everything. Every year I try something new with pumpkin flavor. This year I tried the pumpkin flavored pasta at Trader Joe’s. It was good, the pumpkin flavor was subtle. I couldn’t get myself to try the pumpkin flavored sauce, but maybe one day.
Here are some other comforting soup recipes!
Creamy Roasted Pumpkin Soup
- 1 1/2 lbs. pumpkin cubed
- ½ cup cream
- 1 cup chicken stock
- 1 shallot medium - chopped
- 2 cloves garlic chopped
- 3 tablespoons maple syrup
- 6 tablespoons butter
- Dash of white pepper
- Salt to taste
- Preheat oven to 400 degrees
- Cut the pumpkin into 2-inch cubes, seeds out and skin off.
- Place the cubed pumpkin into a lined baking sheet.
- In a microwavable bowl, melt 4 tablespoons of butter (about 1 minute in defrost mode in the microwave). Pour the maple syrup into the butter and stir.
- Pour the butter and maple syrup mixture on top of the pumpkin; toss to coat and spread in a single layer. Roast the pumpkin until fork tender for about 30 minutes.
- In a pot heat 2 tablespoons of butter and sauté the shallots and garlic until translucent. Add the roasted pumpkin and chicken stock. Bring it to boil. Turn off the heat. Blend with an immersion blender until smooth.
- Pour in the cream and add a dash of white pepper and salt to taste.
- I used cream, feta cheese, and arils from a pomegranate to garnish, but you could use your favorite garnish. Serve! Voila!