The secret to perfect pumpkin soup
This recipe for Roasted Pumpkin Soup is the simplest, heartiest version you will find. And it couldn't be simpler to prepare. I make a concentrated base and refrigerate it. When I'm ready to serve it I place it back on the stove and thin it with boiling water. I use an electric kettle by SMEG, which I keep on my counter because it adds a vintage look to my kitchen, not to mention it boils water at lightening speed. Adding a little boiling water at a time will help you achieve the perfect consistency for any rich soup, especially this Roasted Pumpkin version.
- 1 small pumpkin pie pumpkin
- 1 small butternut squash
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and roughly chopped
- 1 32 oz. box organic chicken broth (can use vegetable broth)
- 1 cup heavy cream
- ½ cup Vermouth or white wine
- 2 sprigs fresh sage, chopped very fine
- 1 tbsp. dried thyme
- Kosher salt and fresh cracked pepper to taste
- Olive oil for roasting
- 1 sourdough bread loaf, I use California Goldminer Sourdough Bread because it is extra tangy, crusty and will hold up to the soup.
- chopped chives (optional, for garnish)
- roasted pumpkin seeds (optional, for garnish)
- smoked paprika (optional, for garnish)
- Peel the butternut squash, slice in half and scoop out the seeds. Cut the pumpkin in half and scoop out the seeds.
- Drizzle both the squash and pumpkin with olive oil and salt and pepper.
- Roast at 375 for about 40 minutes, or they are fork tender.
- Sauté the onions, garlic and carrots in olive oil (about 2 tbsp.) until they are soft.
- Scoop the pumpkin out of the peel and place in a high-powered blender, along with the butternut squash, onion and carrot mixture, vermouth and chicken broth. You may need to do this in batches as you will have a large amount.
- Once blended, pour into a pot, along with sage, thyme, salt and pepper and bring to a simmer.
- Add the heavy cream, stir and turn off the heat.
- Ladle soup into sourdough bread bowl and garnish with paprika, pumpkin seeds, chives or croutons.
- For the sourdough bread bowl, cut a fourth of the top off of a sourdough bread boule.
- Scoop out the soft bread with your fingers, leaving about one inch from the crust.
- Place the uncovered bread in an oven at 350 degrees for 20 minutes or until both the top and bread bowl are crusty and brown.
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