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.

Add some retro flair to your kitchen counters with this chic electric kettle.

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  • 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)


  1. Peel the butternut squash, slice in half and scoop out the seeds. Cut the pumpkin in half and scoop out the seeds.
  2. Drizzle both the squash and pumpkin with olive oil and salt and pepper.
  3. Roast at 375 for about 40 minutes, or they are fork tender.
  4. Sauté the onions, garlic and carrots in olive oil (about 2 tbsp.) until they are soft.
  5. 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.
  6. Once blended, pour into a pot, along with sage, thyme, salt and pepper and bring to a simmer.
  7. Add the heavy cream, stir and turn off the heat.
  8. Ladle soup into sourdough bread bowl and garnish with paprika, pumpkin seeds, chives or croutons.
  9. For the sourdough bread bowl, cut a fourth of the top off of a sourdough bread boule.
  10. Scoop out the soft bread with your fingers, leaving about one inch from the crust.
  11. 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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    The post How To Add The Flavor of Fall – PUMPKIN – To All Dishes Sweet and Savory first appeared on Dinner Reinvented

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