Oven Roasted Pumpkin Soup
In winter months soup is a staple in our kitchen and we eat soup at least twice a week for dinner. Sometimes we have soup with lots of ingredients to keep things interesting like our rotisserie chicken and kale soup, and sometimes we just want something hot and creamy. This is a great soup that is the perfect winter comfort food as it is thick and hearty. The creaminess mostly comes from the pureed roasted pumpkins but I give the soup a little richness by adding some cream. Those of us with a sweet and savory tooth drizzle a little maple syrup over the soup before eating but I like the deep earthy flavor this soup has and usually leave it the way it is.
This soup keeps great in the fridge for a day and even seems to take on a deeper pumpkin flavor while it sits. Because of that, this is a soup I often make a day ahead which is great when you know you have a few extra busy days coming up in the week. It is also a good pot-luck food as it makes quite a bit and as it is so thick, it tends to hold heat better than broth base soups.
2 medium size pie pumpkins
1/4 cup of heavy cream
24 ounce container of vegetable broth
1/2 cup of sour cream (optional)
salt and pepper
Begin this soup by oven roasting your pumpkins. Cut them in half, scrape out the seeds (wash and save your seeds for whiskey party pumpkin seeds) and then cut the pumpkins into quarters. Generously salt and pepper the pumpkin quarters and place them on a baking sheet.
Place into a 400°F preheated oven and roast until fork tender.
Let the pumpkins cool until you can handle them. Then gently scrape the pumpkin flesh from the skins. It is okay if the skins got a little burnt as the flesh is usually alright and if there is a spot or two that got too overcooked, just work around it.
Place the pumpkin flesh in a blender or food processor and add a cup of the vegetable broth and a tablespoon or two of the cream and blend until smooth.
Put the smooth pumpkin puree into a pot and add the remaining broth and cream. I also add in sour cream at this point. You can leave it out but I think it gives this soup a little tartness that goes nice with such a creamy soup. Heat and stir until the mixture is well blended. If the soup is too thick you can add a little more broth until it is the consistency you like. We tend to like it thicker so this works out about right.
Add any additional salt and pepper to taste and serve with a side of crusty croutons or if you have a sweet tooth, a drizzle of maple syrup to bring out the nuttiness of the pumpkin!
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