Happy first day of October!!! You know I had to kick it off right with a pumpkin recipe, and I am sorry of you are over it, but there will be like 1 million pumpkin recipes to follow. Maybe even 2 million….

Roasted Pumpkin Soup

By the way- when I made this soup, it wasn’t actually for you- it was for me. And then I realized that somehow there wasn’t a basic pumpkin soup recipe on my site and I was baffled at how I could have missed something like that. So I had to share the easiest, fastest and most delicious Roasted Pumpkin Soup with you.

Roasted Pumpkin Soup

There are lots of ways to shake up a soup like this, (like here) and I have some other varieties coming soon- but I always like to have a great tried and true basic recipe for something too. Once you master this “couldn’t be much easier” soup, then you can start to get really creative.

Roasted Pumpkin Soup

So go pick up some sugar pumpkins and get roasting- you could have this gorgeous, healthy and really wonderful soup on your table by dinnertime! And if you are really looking to knock peoples socks off, then serve this soup with this sandwich!

 

Recipe: Roasted Pumpkin Soup

Ingredients

  • 3.5-4 pound sugar pumpkin
  • 1/4 cup olive oil
  • 1 yellow onion, rough chopped
  • ½ cup dry sherry
  • 4 cups vegetable broth
  • 2 cups water
  • Kosher salt and black pepper to taste

Instructions

  1. Preheat an oven to 400 degrees.
  2. Using a large, sharp knife, split the pumpkin in half. Clean the seeds from the center and cut off the stem. Rub the pumpkin halves in 2 tablespoons of the olive oil and place them cut side down on a baking sheet.
  3. Roast the pumpkin 45 minutes or until the skin is golden. Remove from the oven and set aside until the pumpkin is cool enough to handle.
  4. Meanwhile, in a large soup pot, add 2 tablespoons of oil and add the onion. Sprinkle it with salt and cook until the onions are soft and translucent over medium heat, about 5-7 minutes- it is ok if the onions brown a little bit.
  5. Add the dry sherry and scrape up all of the browned bits from the bottom of the pot.
  6. When the pumpkin is cool enough to touch, peel the skin away from the cooked pumpkin and discard. Scoop or cut the pumpkin from the pan and add it to the soup pot with the onion and the sherry.
  7. Add the broth and the water and place a lid on the soup pot. Let it simmer on low heat for about 30 minutes.
  8. Puree the soup on high (in batches) in the blender until it is very smooth. Add back to the pot and heat gently before serving.
  9. If desired, garnish with some fresh chives.

Preparation time: 10 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 8

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Categorized: Soup
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Happy first day of October!!! You know I had to kick it off right with a pumpkin recipe, and I am sorry of you are over it, but there will be like 1 million pumpkin recipes to follow. Maybe even 2 million….

Roasted Pumpkin Soup

By the way- when I made this soup, it wasn’t actually for you- it was for me. And then I realized that somehow there wasn’t a basic pumpkin soup recipe on my site and I was baffled at how I could have missed something like that. So I had to share the easiest, fastest and most delicious Roasted Pumpkin Soup with you.

Roasted Pumpkin Soup

There are lots of ways to shake up a soup like this, (like here) and I have some other varieties coming soon- but I always like to have a great tried and true basic recipe for something too. Once you master this “couldn’t be much easier” soup, then you can start to get really creative.

Roasted Pumpkin Soup

So go pick up some sugar pumpkins and get roasting- you could have this gorgeous, healthy and really wonderful soup on your table by dinnertime! And if you are really looking to knock peoples socks off, then serve this soup with this sandwich!

 

Recipe: Roasted Pumpkin Soup

Ingredients

  • 3.5-4 pound sugar pumpkin
  • 1/4 cup olive oil
  • 1 yellow onion, rough chopped
  • ½ cup dry sherry
  • 4 cups vegetable broth
  • 2 cups water
  • Kosher salt and black pepper to taste

Instructions

  1. Preheat an oven to 400 degrees.
  2. Using a large, sharp knife, split the pumpkin in half. Clean the seeds from the center and cut off the stem. Rub the pumpkin halves in 2 tablespoons of the olive oil and place them cut side down on a baking sheet.
  3. Roast the pumpkin 45 minutes or until the skin is golden. Remove from the oven and set aside until the pumpkin is cool enough to handle.
  4. Meanwhile, in a large soup pot, add 2 tablespoons of oil and add the onion. Sprinkle it with salt and cook until the onions are soft and translucent over medium heat, about 5-7 minutes- it is ok if the onions brown a little bit.
  5. Add the dry sherry and scrape up all of the browned bits from the bottom of the pot.
  6. When the pumpkin is cool enough to touch, peel the skin away from the cooked pumpkin and discard. Scoop or cut the pumpkin from the pan and add it to the soup pot with the onion and the sherry.
  7. Add the broth and the water and place a lid on the soup pot. Let it simmer on low heat for about 30 minutes.
  8. Puree the soup on high (in batches) in the blender until it is very smooth. Add back to the pot and heat gently before serving.
  9. If desired, garnish with some fresh chives.

Preparation time: 10 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 8

Recipe by Heather Christo (http://heatherchristo.com)