Roasted pumpkin rules in fall-flavored soup

Cooking with pumpkin is intimidating no more!

Home cook Crystal Rogers has been making this delicious pumpkin soup for years. The fresh thyme, grated nutmeg and sweet onions magically meld with the pumpkin flavor. A dollop of curry sour cream and toasted seeds finishes it off perfectly.

See step-by-step photos of Crystal’s recipe plus thousands more:

Roasted Pumpkin Soup

Olive oil

1/4 tsp curry powder

1 c sour cream

1/2 stick unsalted butter

3 c chopped sweet onions

5 c roasted pumpkin, skin removed, chunked

8 c good vegetable stock

1 tsp fresh thyme, finely minced

1/4 tsp fresh grated nutmeg

1 tbsp agave syrup

2 c cream

Sea salt and pepper to taste

1 c sour cream

1/4 tsp curry powder

1/2 c toasted pumpkin seeds

3 tbsp raw blue agave nectar

1 c chopped cilantro, divided

To prepare pumpkin, cut in half and scrape out seeds. Cut into thick wedges, brush lightly with olive oil, sprinkle with salt and bake on a baking sheet at 350 degrees F for about an hour or until tender.

Whisk curry powder into sour cream and chill.

When pumpkin is fully cooked, in a large stockpan melt the butter and saute the onions until very soft.

Add roasted pumpkin and stock. Puree with stick blender (or in batches in a blender or processor).

Add thyme, nutmeg and agave, then bring to simmer, stirring occasionally for 10 to 15 minutes. Stir in cream and season to taste with salt and pepper.

Serve warm in bowls, garnish with a dollop of the curry cream and sprinkle with pumpkin seeds.

“I’ve served [this soup] in small individual hollowed out pumpkins for Thanksgiving, and my family and friends loved it!”

-Crystal Rogers, Medecino, Calif. (pop. 894)

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