SIMPLE PUMPKIN SOUP that’ll star in your Thanksgiving Spread!
Once upon a time, these three sugar pumpkins sat in an albeit mediocre pumpkin patch. Diving into the Fall season head first, my husband, boys, and I took a longer-than-expected hayride where we hopped off right into a pumpkin patch. I pulled these three pumpkins, prickles on their stems jutting into my hands as I pulled and twisted them off the vine. We brought them home, found a spot for them on our table, and there they sat for the next few weeks as part of our Halloween decorations. But the second Halloween was over, I took a cleaver to them. Hello, Thanksgiving season!
Since we had picked these pumpkins ourselves, I really wanted to celebrate their flavor. I wasn't looking to make a soup where the pumpkin gets lost behind cream or a long list of other ingredients. I wanted it to actually taste like fresh pumpkin. So no dairy, no coconut milk, and nothing to take away from what made them delicious in the first place.
Honestly, I kept things simple and it really payed off! Shallots and garlic create a savory base, while fresh sage, rosemary, and dried thyme bring in those earthy fall flavors. A little cumin and nutmeg add warmth, and a splash of lemon juice at the end balances everything out. Once blended, the roasted pumpkin becomes incredibly smooth and creamy all on its own. It really doesn't need much else.
I love that the same pumpkins that decorated our table throughout October ended up becoming something we could gather around and enjoy in November. It's a simple, comforting soup that really lets the main ingredient shine, and a pretty perfect way to welcome Thanksgiving season.
VEGAN ROASTED SUGAR PUMPKIN SOUP WITH SAGE & ROSEMARY
Three freshly roasted sugar pumpkins, fragrant herbs, and warm spices come together in a beautifully velvety vegan fall soup that truly sets out and succeeds in celebrating the delicious flavor of pumpkins.
Ingredients
Instructions
- Preheat the oven to 400°F. Position the oven racks middle of the oven.
- Wash the exterior of the sugar pumpkins and pat them dry. Using a sharp chef's knife (or in my case clever), carefully cut each pumpkin in half from top to bottom. Remove and get rid of the stems.
- Using a large spoon, scoop out the seeds and stringy pulp from the center of each pumpkin half. Discard the pulp and reserve the seeds for roasting separately, if you want a little extra deliciousness in your life, that is. If it's a little tough to scoop out the inside stringy pulp, use a pairing knife to loosen it up a little before scraping it with your spoon.
- Coat the pumpkin pieces in extra virgin olive oil and then arrange them cut-side down on the baking sheets, leaving a little space between each piece.
- Transfer the baking sheets to the oven and roast for anywhere between 35-50 minutes. The pumpkins are ready when the flesh is completely tender and a knife slides easily through the thickest portion.
- Remove the baking sheets from the oven and allow the pumpkins to cool for 15 minutes, or until they are comfortable to handle.
- Using a large spoon, scoop the softened pumpkin flesh away from the skins. Discard the skins and transfer the flesh to a large bowl. Measure out 2,565 grams of roasted pumpkin flesh for the soup.
- Heat the olive oil in a large stockpot over medium heat. Add the shallots and garlic. Cook for 5-7 minutes, stirring occasionally, until softened and translucent.
- Stir in the dried thyme, fresh sage, fresh rosemary, cumin, and nutmeg. Cook for 1 minute, stirring continuously, allowing the herbs and spices to release their delightful aromas.
- Add the roasted sugar pumpkin flesh to the stockpot. Stir thoroughly to combine with the shallots, garlic, herbs, and spices.
- Pour in the vegetable broth. Stir until the pumpkin is evenly incorporated.
- Bring the mixture to a gentle simmer. Reduce the heat to medium-low and cook for 15 minutes, stirring occasionally to prevent sticking and allow the flavors to develop.
- Remove the stockpot from the heat. Using an immersion blender, purée the soup until completely smooth and velvety. If your aim is to get that perfectly smooth texture that you can show off at Thanksgiving, carefully blend the soup in batches using a high-speed blender (make sure to follow the manufacturer's instructions for hot liquids).
- Stir in the fresh lemon juice, kosher salt, and black pepper. Taste and adjust the seasoning as needed.
- For an especially refined texture, pass the blended soup through a fine-mesh sieve before serving.
- Ladle the soup into individual bowls and serve warm.
Notes
Choosing Sugar Pumpkins: Look for small to medium sugar pumpkins, sometimes labeled pie pumpkins. These varieties generally have sweeter, denser flesh than large decorative carving pumpkins, making them particularly well suited to soups and purées.
Pumpkin Yield: Three sugar pumpkins produced 2,567 g of roasted flesh for this recipe. Actual yields will vary depending on their size and moisture content. For the most consistent results, weigh the cooked flesh after removing the skins and seeds. If your yield differs significantly, adjust the broth and seasonings accordingly.
Adjusting Consistency: Freshly roasted pumpkins can vary in moisture content. Begin with 4 cups of vegetable broth and add, if you feel it necessary, add more gradually after blending. The finished soup should be smooth and thick enough to coat a spoon while remaining easy to pour.
Achieving a Silky Texture: Thorough blending produces a naturally creamy consistency without dairy. For an exceptionally smooth finish, strain the soup through a fine-mesh sieve.
Seasoning: The natural sweetness of sugar pumpkins varies. Taste after blending and adjust the salt, pepper, and lemon juice to achieve the desired balance.
Storage: Refrigerate cooled soup in an airtight container for up to 3 to 4 days, or freeze for up to 3 months. Reheat gently over medium-low heat, adding a splash of vegetable broth if needed.
