It’s pumpkin season here in Florida, so I took my grand kids to a pumpkin patch over the weekend (the pumpkins were imported form the Carolinas). We picked so many pumpkins, we’ll be carving, coloring, and cooking them all week. Yesterday, my granddaughter and I made pumpkin soup with a gorgeous white pumpkin we picked up at the patch.
Roasted White Pumpkin Soup Recipe
- 4 cups white pumpkin about a 5 pound pumpkin
- 6 cups chicken or vegetable broth
- ½ cup chopped onion
- 2 cloves finely minced garlic
- ¼ cup extra virgin olive oil plus extra
- ¼ cup dry amontillado
- ½ heavy cream
- Salt & pepper
- Heat oven to 375°F. Half and seed pumpkin. Slice each half into quarters. Place on baking sheet cut side up then drizzle with olive oil; add salt and pepper. Roast for about 1 hour, or until pumpkin is lightly brown and tender when pricked with a fork. Remove from oven and cool. When pumpkin is cool enough to handle, remove skin and set aside.
- Add ¼ cup olive oil, garlic, and onion to stockpot; sauté until onion is almost translucent. Add amontillado and cook for about 3 minutes more.
- Add pumpkin and stock to sauce pot. Add salt and pepper to taste; simmer for 30 minutes.
- Using an immersion blender, purée mixture until completely smooth. Add cream and mix well. Adjust salt and pepper as necessary.