The Best Roasted Pumpkin Soup

Roasted Pumpkin Soup

No, pumpkins are not just for Halloween Jack O' Lanterns and Thanksgiving pies. We also use our pumpkins in muffins and in a pumpkin loaf cake that I've been making since childhood too. Since Spouse is such a soup fan, we often roast off some pumpkin and a couple of root vegetables and with the help of a little vegetable stock turn it into  a very satisfying fall soup. I like to puree pumpkin soup into a silky smooth consistency but you really don't have to. Spouse prefers it more rustic style with the vegetables and pumpkin cut in bite sized pieces to roast and then simmering them with the seasonings and vegetable stock for just a  few minutes before serving. Either way, it's well worth the
little effort it takes to make a delicious soup full of the sweet roasted bounty of Autumn.

The Best Roasted Pumpkin Soup

Recipe by Barry C. Parsons

The best pumpkin soup I have ever tried with the added natural sweetness of seasonal root vegetables and roasted garlic. Makes terrific Fall appetizer course or an amazing vegetarian lunch.

Prep time: Approximately 20 minutes
Cook time: Approximately 1 hour
Total time: 1 hour and 20 minutes
Yield: 6 servings
Ingredients

• 4 -5 cups diced peeled pumpkin
• 2 large carrots, thickly sliced
• 2 large thickly sliced parsnips (or diced celeriac, i.e. celery root)
• 1 medium sweet onion, diced
• 1/2 head garlic (still in the skins)
• 4 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 to 3 cups vegetable stock, enough to bring the puree to the thickness you prefer
• 1 tbsp smoked paprika
• pinch ground paprika
• 2 tbsp chopped fresh thyme ( or 1 tbsp dry thyme)
• salt and pepper to taste

Cooking Directions

1. Toss together the pumpkin, carrots, parsnips (or celeriac), onion, garlic, olive oil, salt and pepper.
2. Roast in a shallow baking pan at 350 degrees F for about 35-45 minutes or until the vegetables are fork tender.
3. Remove the roasted garlic from the skins and add to a food processor along with the other vegetables. You may need to do this in two batches and you may need to add a little vegetable stock to process well. Puree very well until no lumps are present and the puree is very smooth.
4. Transfer to a saucepan and add the vegetable stock, smoked paprika. cloves, thyme, salt and pepper.
5. Simmer very slowly for only 10 to 15 minutes, stirring occasionally, before serving. 

The Best Roasted Pumpkin Soup

Roasted Pumpkin Soup

No, pumpkins are not just for Halloween Jack O' Lanterns and Thanksgiving pies. We also use our pumpkins in muffins and in a pumpkin loaf cake that I've been making since childhood too. Since Spouse is such a soup fan, we often roast off some pumpkin and a couple of root vegetables and with the help of a little vegetable stock turn it into  a very satisfying fall soup. I like to puree pumpkin soup into a silky smooth consistency but you really don't have to. Spouse prefers it more rustic style with the vegetables and pumpkin cut in bite sized pieces to roast and then simmering them with the seasonings and vegetable stock for just a  few minutes before serving. Either way, it's well worth the
little effort it takes to make a delicious soup full of the sweet roasted bounty of Autumn.

The Best Roasted Pumpkin Soup

Recipe by Barry C. Parsons

The best pumpkin soup I have ever tried with the added natural sweetness of seasonal root vegetables and roasted garlic. Makes terrific Fall appetizer course or an amazing vegetarian lunch.

Prep time: Approximately 20 minutes
Cook time: Approximately 1 hour
Total time: 1 hour and 20 minutes
Yield: 6 servings
Ingredients

• 4 -5 cups diced peeled pumpkin
• 2 large carrots, thickly sliced
• 2 large thickly sliced parsnips (or diced celeriac, i.e. celery root)
• 1 medium sweet onion, diced
• 1/2 head garlic (still in the skins)
• 4 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 to 3 cups vegetable stock, enough to bring the puree to the thickness you prefer
• 1 tbsp smoked paprika
• pinch ground paprika
• 2 tbsp chopped fresh thyme ( or 1 tbsp dry thyme)
• salt and pepper to taste

Cooking Directions

1. Toss together the pumpkin, carrots, parsnips (or celeriac), onion, garlic, olive oil, salt and pepper.
2. Roast in a shallow baking pan at 350 degrees F for about 35-45 minutes or until the vegetables are fork tender.
3. Remove the roasted garlic from the skins and add to a food processor along with the other vegetables. You may need to do this in two batches and you may need to add a little vegetable stock to process well. Puree very well until no lumps are present and the puree is very smooth.
4. Transfer to a saucepan and add the vegetable stock, smoked paprika. cloves, thyme, salt and pepper.
5. Simmer very slowly for only 10 to 15 minutes, stirring occasionally, before serving. 

The Best Roasted Pumpkin Soup