Pumpkin Soup
A silky, warmly spiced pumpkin soup made from roasted sugar pumpkin, onion, garlic, and a touch of cinnamon and nutmeg. Mostly hands-off, easy enough for a weeknight, pretty enough for company.
Ingredients
- 1 medium sugar pumpkin about 3–4 lbs, halved and seeded
- 2 tbsp olive oil divided
- 1 yellow onion chopped
- 3 cloves garlic smashed
- 1 tsp fresh thyme or ½ tsp dried
- 4 cups vegetable or chicken stock
- ½ tsp cinnamon
- ¼ tsp nutmeg
- Salt and black pepper to taste
- Optional finish: a swirl of cream toasted pumpkin seeds, a few sage leaves crisped in butter
Instructions
- Heat the oven to 400°F. Brush the cut sides of the pumpkin with 1 tbsp olive oil, season with salt and pepper, and roast cut-side down on a lined baking sheet for 40 50 minutes, until a knife slides in without resistance.
- While the pumpkin roasts, warm the remaining oil in a large pot over medium heat. Add the onion and cook until soft and just turning gold, about 8 minutes. Add the garlic and thyme and cook another minute, until fragrant.
- Once the pumpkin is cool enough to handle, scoop the flesh from the skin and add it to the pot. Pour in the stock, add the cinnamon and nutmeg, and bring to a gentle simmer for 10 minutes so the flavors settle in together.
- Blend until completely smooth an immersion blender works right in the pot, or work in batches with a stand blender. Taste and adjust salt and pepper.
- Ladle into bowls and finish however the evening calls for: a swirl of cream, a scatter of toasted seeds, a crisp sage leaf or two.