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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
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Soup
Cuisine Canadian, West Coast
Servings 6
Calories 174 kcal

Ingredients
  

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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