Pumpkin soup has a way of asserting itself quite prominently into fall cooking. It has all the wonderful autumnal qualities that are most celebrated in recipes: warm, creamy, comforting, and of course..pumpkin. Made from a delicious roast of sugar pie pumpkin and spices, this soup is comforting, seasonal treat.
The smaller the pumpkin the better, that's why this recipe calls for 2 small sugar pie pumpkin instead of 1 large pumpkin. While cooking fresh pumpkin may sound daunting and time-consuming, it's as easy as preparing squash. In fact, must easier than its cousin, butternut squash. Once roasted it blends beautifully into a thick and creamy soup! All the vegetables are roasted in one pan, in fact a pot is not introduced until the soup is whirled smooth, and only to heat and add some coconut milk. Oh what the coconut milk will do is spectacular. A little goes a long way, only to enrichen and silk-ify the soup. Ready in 45 minutes, this soup stores well for the week, and great for a few months in the freezer -- ready at any moment a pumpkin soup craving hits! This would be a great Thanksgiving dish -- seasonal, fresh, easy to make, and oh so delicious. Not to depart without mentioning the benefits of pumpkin, whose rich orange flesh is filled with vitamin A, C and beta-carotene, good for eye sight, the immune system, and fighting free radicals. This homemade pumpkin soup is a healthy and comforting dish sure to leave you feeling warm and full. Enjoy!
Preheat oven to 425 degrees. Prepare the pumpkin by slicing the pumpkins in half. Scoop out the seeds (set aside and toast for a crispy, delicious topping). Cut each half into 2 1/2 inch wedges. Place on a baking sheet (or two), along with the shallots and garlic. Drizzle generously with olive oil and season with curry powder, cayenne pepper, smoked paprika, salt, and pepper. Toss (preferably with hands!) until slices are evenly coated. Place in the oven for about 30 minutes or until caramelized and a fork is easily inserted. Remove and let cool slightly until the pumpkin is cool enough to handle. Remove the skin (should come off easily), you should have about 4-5 packed cups of cooked squash. Place the pumpkin flesh, along with the roasted shallots, garlic, and vegetable stock or water — whatever you’re using — into a blender. Add as much water or stock as needed. The amount will depend on how much pumpkin you have and your blender, plus your desired consistency of the soup. Add note liquid for a thinner soup and less for more of a puree.
Place the pureed mixed in a sauce pan and heat over low heat. Stir in the coconut milk and taste to season. I top my soup with a drizzle of coconut milk and a sprinkle of smoked paprika. Store in an airtight container in the fridge or freezer. Serve warm and enjoy!
Total time: about 45min - 1hour
Makes: 3-4 servings
2, 4-pound sugar pie pumpkins (makes about 5 packed cups of pumpkin puree)
2 medium shallots, peeled but left whole
3 garlic cloves, peeled but left whole
1/4 cup or so olive oil for coating
1 teaspoon curry powder
1/4 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 cup vegetable stock or water (or more as needed)
1/2 cup unsweetened coconut milk