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No. 0061 American Free recipe

Roasted Pumpkin Soup with Sourdough Croutons and Seeds

Roasting the pumpkin first concentrates its sweetness, so the blended soup tastes intensely nutty with warm hints of ginger and maple. Big, chewy-crisp sourdough croutons, toasted pumpkin seeds and a swirl of cream turn it into a proper meal. Make it on the first chilly weekend of fall and freeze a batch for later.

4.3 from 1,255 cooks

Orange pumpkin soup with cream swirl, sourdough croutons and dark pumpkin seeds beside a maple leaf
Photo: Smitha Nittur on Pexels
Prep
20 min
Cook
1 hr
Total
1 hr 20 min
Serves
6
Level
Medium
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Method 6 steps

  1. Heat the oven to 400 F, brush the pumpkin wedges with 1 tbsp oil, season and roast 40 minutes until soft and browned at the edges.

  2. Meanwhile cook the onion in 1 tbsp oil in a large pot over medium heat for 8 minutes, add the ginger and cook 1 minute.

  3. Scoop the pumpkin flesh into the pot, add the stock and maple syrup and simmer 10 minutes.

  4. Blend until smooth, stir in most of the cream and season with salt and pepper.

  5. Toss the sourdough cubes with the remaining oil and bake at 400 F for 10 minutes until crisp outside, then toast the pumpkin seeds in a dry skillet for 3 minutes until they pop.

  6. Ladle the soup into bowls, swirl in the remaining cream and pile croutons and seeds on top.

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