Roasted Pumpkin Soup
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Martha Stewart Living, October 2009
- Prep Time 5 minutes
- Total Time 40 minutes
- Yield Serves 4
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Ingredients
- 2 3/4 pounds sugar pumpkin or butternut squash, halved and seeded
- 1 onion, peeled and quartered through the stem
- 2 shiitake mushrooms, stemmed, caps wiped clean
- 1 garlic clove, peeled
- 1/2 cup olive oil
- Coarse salt and freshly ground pepper
- 5 cups homemade or store-bought low-sodium vegetable stock
Directions
- Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. 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.
- Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.
Roasted Pumpkin Soup
Russell's Tuesday Lunch
Nutritious and Delicious!
mmmm! Made this with pumpkins from the garden so not sure they are sugar pumpkins, added some spicey pork sausage and served with homemade bread. Made the cold rainy evening to yummy and cozy!
Way to much onion in my opinion. Also it has a grainy texture but I used a blender instead of a hand blender. This is the second roast pumpkin recipe I've tried and it has been a disappointment. I will never again roast another sugar pumpkin. There are much better options for roasting.
I thought using our pumpkins/squash would be perfect for this recipe! I was disapointed- the soup was bland- I guess when I say pumpkin I was expecting sweet - or a kick but sadly I think this one needs to go back to the drawing board :( Usually I love all of Marthas recipes- and was excited to find a gourd one but this just didnt pan out.
My husband loves this soup. i add a tsp of paprika, and use only 4 cups of broth. and then add pepper to taste.
I was excited to try this soup but I was disappointed. There was no flavor. I added some apple sauce and allspice to give it some sweetness. It made it slightly better, but I won't make it again. The chipotle sweet potato soup recipe is delicious and far more tasty than this. I thought that roasting the veggies first would give it a great flavor, but I think that sugar pumpkins are maybe just too bland. Perhaps a sweeter pumpkin like ambercup squash would be better in this recipe?
This soup is delicious! Very warm and comforting. I add a little more garlic than it calls for. Also, I am vegan and I didn't even have to make any substitutions!
A fabulous winter soup!
I found this one kind of bland, so I added pumpkin spice to the mix to enhance the flavor.
Delicious! If you really like pumpkin, then you'll like this!