Roasted Pumpkin Soup, I know what you’re probably thinking, pumpkin in soup?! YES, PUMPKIN in soup is really EVERYTHING and I mean EVERYTHANG! This Roasted Pumpkin Soup is gloriously creamy and velvety, a little smoky thanks to chili powder and crispy bacon bits on top. This should really be on your table this holiday season for Thanksgiving or Christmas, even for your New Year’s Day meal. This recipe can be easily doubled or tripled to feed a small crowd for your dinner parties.
Tips for this Roasted Pumpkin Soup
The most important tip I have for this soup is to use FRESH pumpkin. I know you want just want to use that can of pumpkin you picked up from the grocery store. I mean you could use it if you are really in a pinch, but roasting a pumpkin really intensifies the flavor and natural sugars in the pumpkin so it tastes better than the steaming process that canned pumpkin manufacturers use. It only takes about 30-35 minutes to roast a pumpkin in the oven so doesn’t take that much effort or time to complete this soup.
The type of pumpkin you use in this Roasted Pumpkin Soup matters! You do not want to roast a Jack O’ Lantern Pumpkin because it will be really stringy after it cooks and we want a really smooth pumpkin puree for this soup. Grab a sugar pumpkin, also known as a pie pumpkin, from the grocery store. I found them at Sprouts Farmers Market, Trader Joe’s, HEB, and even Walmart! The puree from one sugar pumpkin is equivalent to one 15-ounce can of pumpkin puree. P.S.: Don’t throw those pumpkin seeds away, rinse them then roast them with a little butter or oil and some seasoning. You can make the seasoning blend sweet or savory!
You could also roast the pumpkin a few days before you actually construct the soup. You can store the pumpkin puree in a Ziploc bag or airtight container either in the fridge for a week or the freezer for 6 months. I actually roasted several pumpkins and froze the puree in Ziploc bags.
This Roasted Pumpkin Soup reheats beautifully so you could make the soup a day or two ahead of time!
A few family friends tasted this soup and thought it was fantastic; they aren’t even pumpkin fans! So even if you don’t think your family likes pumpkin you could still try making this soup for them because there’s a strong possibility that they just might like it!
Please comment and tell me if you will be making this Roasted Pumpkin Soup for your dinner parties this holiday season or for a regular weeknight meal. If you love this recipe, please be sure to share it with your friends and family by using the share buttons at the top, side, or bottom of this post. Also, don’t forget to follow me on social media so we can chat whenever you’d like! Since I’ve been gone for a month from here I have had such a great time chatting with you all on Twitter and Snapchat. I have a lot of new recipes and natural living posts to share with you all this month. I’m pretty excited! Be on the lookout for these new posts because I always announce them on social media. Here are my links: Bloglovin’,Facebook, Instagram, Twitter and Snapchat to stay up-to-date. Also please subscribe to my YouTube channel because I will be adding more recipe and chat videos!
- 1 sugar or pie pumpkin
- Olive oil
- 4 strips bacon diced into lardons
- ½ medium onion finely diced
- 2 cloves garlic finely minced
- 3 cups organic chicken broth
- ½ cup organic heavy cream
- Pinch of freshly grated nutmeg
- ½ teaspoon sea salt
- ½ teaspoon chili powder
- ¼ teaspoon ground white pepper
- ¼ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
Preheat the oven to 400°F and line a baking sheet with parchment paper then set aside.
Slice the stem off of the pumpkin before then slice the pumpkin in half lengthwise. Use a metal ice cream scoop or a sharp-edged spoon to scoop out the seeds and guts. You can clean and save the seeds to roast later if you’d like.
Brush the inside of the pumpkin with a little olive oil or spray some oil on the inside. Then place the pumpkin flesh side down on the lined baking sheet and roast the pumpkin for 30-35 minutes until it is fork tender.
Allow the pumpkin to cool for at least 10 minutes before you begin scooping away the flesh from the skin. After the flesh has been removed from the skin puree it in a blender or a food processor until it’s super smooth.
In a large pot set over medium heat, begin rendering the bacon lardons stirring occasionally, until the bacon is done and crispy. Remove the bacon from the pot and place on a paper towel-lined plate.
Add the diced onion to the pot with the remaining bacon grease and cook for 3-4 minutes or until soft and translucent. Add the minced garlic to the diced onion and cook for 30 seconds to one minute, stirring occasionally.
Add the pumpkin puree to the diced onion and garlic and stir until combined. Add the chicken broth and seasonings. Cover with a lid and allow the soup to come to a boil, then reduce the heat to simmer the soup for at least 15 minutes.
Once the soup has simmered, insert an immersion blender and blend until smooth. Alternatively, you could leave the soup as is for a chunkier texture or you can blend the soup in a blender with the lid removed and a towel placed on top to prevent pressure buildup. After the soup has been blended, add the heavy cream and simmer for an additional 5 minutes.
Serve the soup hot with a drizzle of heavy cream on top and the crispy bacon.