Roasted Pumpkin Soup
Martha Stewart
Prep Time: 5 mins
Total Time: 40 mins
Servings: 4
Cozy up with a bowl of our favorite fall soup—that also happens to be super easy to make.
The Pumpkin — Choose a sugar pumpkin that feels heavy for its size and does not have any soft spots. Store it at room temperature until you make the soup.
Alternatives — Instead of sugar pumpkins, you can use other winter squash in our Roasted Pumpkin Soup recipe. Kabocha, calabaza, and Hubbard are the best alternatives.
Ingredients
2 ¾ pounds sugar pumpkin or butternut squash, halved and seeded
1 onion, peeled and quartered through the stem
1 garlic clove, peeled
½ cup olive oil
Coarse salt and freshly ground pepper
5 cups homemade or store-bought low-sodium vegetable stock
Directions
Preheat oven, cut pumpkin and toss with oil:
Preheat oven to 450°F. Cut pumpkin into 2-inch pieces.
Combine pumpkin, onion, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer.
Roast pumpkin: Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
Place vegetables in saucepan and add stock:
Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock.
Puree, add remaining stock:
Use an immersion blender to puree until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth.
Heat, and serve:
Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm until serving.
Storing
Transfer the soup to airtight containers and cool completely before refrigerating. The soup will last for four to five days. Reheat it thoroughly on the stovetop or in the microwave.
Freezing
Pumpkin soup is easy to freeze. Make sure the soup has cooled before freezing in freezer-safe airtight containers (Freeze in batches rather than one large container. So you can thaw what you need for one meal.) Leave some room at the top of the containers as the soup will expand as it freezes. Avoid freezing pumpkin soup that contains cream or additions like nuts or croutons. Pumpkin soup will last two to three months in the freezer.
Frequently Asked Questions
What thickens pumpkin soup?
There are several ways to thicken pumpkin soup. The easiest method is to reduce the soup by cooking off some of the liquid. Alternatively, use a slurry of all-purpose flour or cornstarch and water, add a teaspoon or two of either thickener to a small bowl and stir in 2 to 3 teaspoons of the soup to create a slurry. Then stir the slurry into the soup and bring it to a simmer. Cook for a few minutes to allow the thickener to work and to make sure any raw flour flavor cooks off.
Why is my pumpkin soup gritty?
The most common cause of gritty pumpkin soup is if the pumpkin was not cooked enough. If it is not roasted sufficiently to become soft, it will not puree smoothly and the result can be a gritty soup.
Why is my pumpkin soup watery?
Your pumpkin soup might be watery if you didn't use a sugar pumpkin. Some varieties of pumpkin have a more watery texture and this would result in a thinner, more watery soup.
Other Pumpkin Soup Recipes to Try:
Pumpkin Soup With Wild Rice and Apples
Pumpkin Chestnut Soup
Ginger Squash Soup With Parmesan Croutons
Pumpkin Soup With Pimenton and Preserved Lemon
Jamaican-Style Pumpkin Soup
This recipe is from MarthaStewart.com
Updated on September 13, 2023 by Victoria Spencer
