This crowd-friendly, autumnal soup is made with a whole host of root vegetables. One sugar pumpkin is halved and roasted until the flesh is soft, then puréed. It's then cooked with turnips, parsnips, potatoes, and shallots, flavored with fresh thyme leaves and brown sugar, and blended with chicken stock and heavy cream for a comforting meal.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees. Place pumpkin halves, cut sides down, on a rimmed baking sheet. Bake until soft, about 50 minutes. Scoop out flesh, and puree in a food processor (you should have 2 cups).

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  • Melt 1 tablespoon butter in a small saucepan over medium-high heat. Add reserved seeds and fibers from pumpkin, and cook for 4 minutes. Add stock, water, and thyme, and bring to a gentle simmer. Cook for 9 to 10 minutes.

  • Meanwhile, melt remaining 5 tablespoons butter in a large saucepan over medium-high heat. Add pumpkin puree, parsnip, potato, and turnip, and cook for 5 minutes. Add shallots, and cook until soft, about 4 minutes. Add wine, and cook until liquid has reduced by half.

  • Strain pumpkin-seed mixture, reserving broth and discarding solids. Add broth to pumpkin-wine mixture. Bring to a simmer; cook 20 minutes. Let cool.

  • Pass soup through a food mill into a clean saucepan, or puree in a food processor in small batches until smooth. (If soup does not reach desired consistency using a food processor, press it through a fine sieve to remove any remaining lumps.) Heat soup in a saucepan over medium-high heat. Stir in cream, sugar, salt, and pepper, and serve.

Reviews (8)

96 Ratings
  • 5 star values: 23
  • 4 star values: 31
  • 3 star values: 26
  • 2 star values: 12
  • 1 star values: 4
Rating: 5 stars
07/09/2018
Nice consistency and flavor.
Rating: 5 stars
10/08/2017
I loved the earthiness of this soup and using root vegetables instead of making it a sweet or curried soup. Takes a little more time to make because your enhancing the stock with the seeds & membranes of the pumpkin. Will definitely make again.
Rating: Unrated
07/11/2014
I remember doing this soup the year that magazine issue came out. Ever since then, my family asks me to make more every autumn. This recipe has created a lot of nice memories for me. And it tastes absolutely delicious.
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Rating: Unrated
12/22/2010
Really good soup that is worth the work. This has become a staple recipe!
Rating: Unrated
10/30/2010
I was ahead of myself and already boiled my pumpkin (didn't put it in the oven), its quite liquid, do you think it will still work?
Rating: Unrated
10/23/2010
Oh my Goodness! This soup is delicious. I however add some fresh sage to it. You can use acorn squash or any combination of fall harvest veggies for this. I am eating a cup right now! YUM YUM!
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Rating: Unrated
10/17/2010
This soup is excellent. It took a long time to make (3-4 hours), and it was a little difficult/confusing. In the end, it tasted amazing. One thing that i loved was when you puree the liquid in the last step, leave a little chunks. It gives good techture. P.S: store-bought pumpkin puree works fine : )
Rating: Unrated
10/05/2009
Has anyone tried this with store-bought pumpkin puree?