Roasted Pumpkin Soup
Prep Time: 15 Minutes
Cook Time: 1 Hour
3-1/2 Pounds edible pumpkin
1 teaspoon chili powder
1 Tablespoon ground coriander seed
Salt and pepper to taste
1 Large onion, diced
1 Carrot, diced
1 Celery stalk, chopped
1 Large whole garlic clove, peeled
4-1/2 cups vegetable stock
Preheat your oven to 350 degrees. Halve the pumpkin and remove seeds (save for roasting if you want). Drizzle with a little olive oil and sprinkle the chili powder, coriander, and salt and pepper over the pumpkin, massaging it in a bit. Place pumpkin halves on large baking sheet, skin-side up, and bake for about an hour or until soft and slightly caramelized at the edges.
Meanwhile, heat about a tablespoon of olive oil in a large saucepan and add the carrot, celery, onion and garlic clove and cook about 15 minutes until soft and sweet, but not browned. Add vegetable stock and bring to a low simmer to heat through.
When squash is done baking, let it cool enough to handle. Scoop out the pumpkin; discard the skin.
Add pumpkin to the stock and use an immersion blender to blend until it is smooth and creamy, adding more water if necessary for a thinner consistency.
Serve with a dollop of sour cream, chives, roasted pumpkin seeds, any garnish that you like.
This soup is addicting. Naturally sweet from the pumpkin, with a warm, roasted, nutty flavor from the ground coriander, plus a little heat from the chili…Simple, seasonal ingredients. As a bonus, your house will smell delicious while the squash is roasting! This recipe is from Jamie Oliver and will definitely be part of my soup rotation. -Patti
Alaska is known for its amazing vegetables, and squash is no exception. Perfect little sugar, or pie pumpkins do great in the land of the Midnight Sun, and are usually ready to harvest late September to early October. Love seasonal eating!
If you do not have an immersion blender you can use a regular blender, but you’ll probably need to blend in batches.