Pumpkin Soup
Pumpkin soup is fall comfort in a bowl. Sweet roasted pumpkin blends with caramelized shallots, roasted garlic, and warming spices, finished with Aleppo pepper-infused olive oil and garlic chips for a little crunch and heat. Perfect for weeknights or the holiday table.
Servings: 6
Ingredients
For the Soup
- 2 (about 4 pounds total) pie pumpkins, red kuri squash, butternut squash or other orange-fleshed winter squash, halved and seeded
- 2 tablespoons extra virgin olive oil
- Kosher salt
- 2 large shallots, peeled and halved
- 1 head garlic
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 4 cups vegetable broth, divided
- 1/4 cup heavy cream or milk
For the Aleppo Pepper-Garlic Oil
- 1/3 cup extra virgin olive oil
- 2 garlic cloves, thinly sliced
- 1 teaspoon Aleppo pepper
Instructions
- Get ready. Preheat the oven to 425°F and line a large baking sheet with parchment paper. Rub or brush the cut sides of the pumpkin with 2 teaspoons olive oil and a pinch of salt. Place cut-side down on the baking sheet. Toss shallots in 1 teaspoon olive oil and salt, then place cut-side down alongside the squash. Slice the top off a head of garlic to expose the tops of the cloves. Drizzle with remaining 1 tablespoon olive oil and a pinch of salt, then wrap tightly in foil and place on the baking sheet with the squash and shallots.
- Roast the vegetables. Roast everything for 35 to 60 minutes, depending on the size of your squash. The squash is ready when a knife easily slides through the thickest part and is charred in spots. The garlic should feel soft when squeezed.
- Make the Aleppo Pepper-Garlic Oil. While the vegetables roast, prepare the finishing oil. Set a small, fine mesh strainer set over a heatproof bowl. In a small saucepan, heat olive oil over medium-high heat. Add sliced garlic and fry, stirring constantly, until golden and crisp, about 1 to 2 minutes. Watch carefully to avoid burning. Pour the hot oil and garlic chips through the strainer. Remove from heat, sprinkle in the Aleppo pepper, and immediately pour the mixture through the strainer. Set both the oil and the garlic chip mixture aside for garnish.
- Puree the soup. Let the roasted vegetables cool slightly. Scoop the flesh from the roasted pumpkin or squash into a blender or large food processor. Add the roasted shallots and squeeze the garlic cloves out of their skins into the blender. Add coriander, cumin, vegetable broth, and heavy cream or milk to the blender. Blend until completely smooth. Depending on the size of your blender, you may need to do this in batches.
- Simmer the soup. Transfer the blended soup to a large pot over medium heat. Stir in the remaining 2 cups of vegetable broth and bring the soup to a gentle simmer. Taste and adjust seasoning as needed. Add more broth or water to thin the soup, if you like.
- Finish and serve. Ladle the warm soup into bowls. Drizzle each with Aleppo pepper oil and sprinkle with crispy garlic chips.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil, Aleppo pepper, and spices used in this recipe.
- How to store and reheat: Leftover Roasted Pumpkin Soup will keep well in the fridge for up to 4 days. Let the soup cool completely, then transfer it to an airtight container before refrigerating. Reheat gently on the stovetop over medium-low heat, adding a splash of water if it’s gotten too thick.
Nutrition
Calories: 302kcal | Carbohydrates: 30.5g | Protein: 3.6g | Fat: 20.8g | Saturated Fat: 4.7g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 13.2g | Cholesterol: 11.2mg | Sodium: 648.8mg | Potassium: 1114.2mg | Fiber: 5.1g | Sugar: 9g | Vitamin A: 4714.6IU | Vitamin C: 38.4mg | Calcium: 101.6mg | Iron: 2.2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
