The Best Pumpkin Soup

Sometimes, the classics are the best, and my recipe for the Best Pumpkin Soup is just that. This soup celebrates the true flavours of fall pumpkin without all of the extras. This recipe uses a special variety of pumpkin, called Moranga, which is roasted to bring out its sweet and nutty flavour, before being blended with onions, carrots, and vegetable stock. While this recipe was developed specifically for Moranga pumpkin, you can easily substitute it with the cooking pumpkin of your choice.

Recipe developed in collaboration with GARDENWORKS.

Moranga Pumpkin Flavour and Texture 

Moranga is a heirloom pumpkin variety that originated in Brazil. It is a medium-sized pumpkin with a light to deep orange skin and prominent deep lobes. Not only is this a beautiful pumpkin to add to fall displays, it is an excellent variety to cook and eat. 

The Moranga variety has a subtle sweet pumpkin flavour and has a creamy texture once cooked, making it excellent for being blended into soups. Roasting intensifies the flavours of the pumpkin, making for a more deep and delicious soup. Once you try it, you will know why it is the star in my Best Pumpkin Soup recipe.

Bringing out the best flavours of pumpkin

If you want to enjoy the flavour of any pumpkin to the fullest, not just Moranga, the best way to prepare it is to roast it. Roasting releases water from the pumpkin and concentrates the sugars as it roasts. 

To compliment the pumpkin in this recipe, I use simple ingredients including onion, carrot, and garlic. This is a classic combination of ingredients is perfect for pumpkin soup since the flavours are familiar and they do not overwhelm the pumpkin. Plus, roasting these alongside the pumpkin bring out their best flavour, and make cooking this soup so much easier. 

Depending on the sweetness of the pumpkin after roasting, and your personal taste, adding a bit of sugar to the soup along with a dash of cinnamon and some fresh sage can improve the flavour…and make it feel more fall! These are simple additions, but they really make a difference and stays true to the flavour of a classic pumpkin soup. 

Pumpkin substitutions 

If you can’t find Moranga pumpkin for this recipe, there are a few substitutions that you can use. Luckily this soup recipe is very forgiving since the pumpkin in being pureed, so you can really experiment and find which pumpkin suits your taste:

• Blue Eyes pumpkin: This blue pumpkin variety is sweet, smooth and velvety, making it perfect for pumpkin soup
• Porcelain Doll pumpkin: The newer improved varieties have a smoother texture but keep that traditional sweet pumpkin flavour

Where to buy Moranga Pumpkin

So celebrate pumpkin season with this recipe for the Best Pumpkin Soup! I highly encourage you to try this recipe with Moranga pumpkin which you can get locally at GARDENWORKS. There is a wide selection of locally grown pumpkins available that are great for decorating and eating throughout the fall, so stop in and discover your favourites at a GARDENWORKS location near you. Happy fall! 🎃

Get the Recipe: The Best Pumpkin Soup

The Best Pumpkin Soup

Melissa

Sometimes, the classics are the best, and my recipe for the Best Pumpkin Soup is just that. This soup celebrates the true flavours of fall pumpkin without all of the extras. This recipe uses a special variety of pumpkin, called Moranga, which is roasted to bring out its sweet and nutty flavour, before being blended with onions, carrots, and vegetable stock. While this recipe was developed specifically for Moranga pumpkin, you can easily substitute it with the cooking pumpkin of your choice.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Soup

Cuisine Canadian, West Coast

Servings 6

Calories 174 kcal

Ingredients

  

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For the roasted pumpkin, vegetables and soup:

• 1 medium Moranga pumpkin 8 cups cooked
• 2 cloves garlic skin on
• 1 medium yellow onion peeled, halved
• 1 large carrot peeled, cut into 2-inch pieces
• 1 tablespoon olive oil
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 2 teaspoons granulated white sugar
• ¼ teaspoon cinnamon
• 6 fresh sage leaves
• 1 litre vegetable stock low sodium
• ½ cup heavy cream 35%
• Salt and pepper to taste

For Garnish (optional):

• 1 tablespoon heavy cream 35%
• 1/4 cup pepitas (pumpkin seeds) toasted

Instructions

 

• Preheat the oven to 425 degrees F. Line a large baking tray with parchment paper and set aside.
• Use a sharp knife to carefully cut the pumpkin into large wedges. Use a spoon to remove the seeds and place on the baking tray along with the garlic, halved onion, and carrot. Drizzle the vegetables with the olive oil, and sprinkle with salt and pepper.
• Roast the vegetables for 45 to 55 minutes until tender and fully cooked.
• Once cooked, let the pumpkin cool to room temperature before removing the skin. Measure approximately 8 cups of pumpkin and set aside. Reserve the rest of the pumpkin for another recipe if you have leftovers.
• Add the pumpkin, onion, garlic (skins removed), and carrots to a large pot along with the sugar, cinnamon, sage leaves, and vegetable stock.
• Mix to combine, then let simmer over medium heat for 30 minutes to allow the flavours to come together.
• Once the soup is cooked, remove from the heat and use an immersion blender to puree the soup until smooth. You can also puree the soup in a blender in batches.
• Return the soup to the pot and heat over medium heat. Add the cream and stir to combine.
• Divide the soup amongst bowls and top with extra cream and toasted pepitas if desired. Serve immediately and enjoy!

Nutrition

Calories: 174kcalCarbohydrates: 20gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 211mgPotassium: 857mgFiber: 2gSugar: 10gVitamin A: 21324IUVitamin C: 23mgCalcium: 73mgIron: 2mg

Keyword fall recipe, fall soup, pumpkin soup, vegetarian recipes, vegetarian soup

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