It’s pumpkin season and great time to turn them into a hearty, warm soup. Pumpkin soup is creamy, straightforward and comforting. I recommend roasting pumpkins prior to cooking them into a soup, it intensifies their flavor and makes the final result slightly smokey, which is great in soups like this. I used hokkaido, but butternut is also great for this dish.
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Roasted Hokkaido Pumpkin Soup
- Total Time: 85 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Creamy, autumnal soup bursting with roasted pumpkin flavor.
Perfect for a cozy night in.
Ingredients
- 2 lbs (907 g) hokkaido pumpkin
- 1 onion
- 1 garlic clove
- 3 1/2 cups (875 ml) chicken stock
- 1 cups (240 ml) heavy cream
- salt
- pepper
- 1 tbsp honey
- sour cream
Instructions
- Preheat oven to 325°F (163°C).
- Cut pumpkin in half lengthwise, remove seeds, and place cut-side up on a baking tray lined with parchment paper.
- Peel and halve the onion, then place the onion and garlic cloves on the baking tray with the pumpkin.
- Drizzle with a little oil and sprinkle with sea salt.
- Bake for 50 minutes, until the pumpkin softens and starts to brown.
- Scoop the pumpkin out of the skin and place it in a blender with the onion and garlic.
- Puree the pumpkin and onion (a hand mixer can also be used).
- Heat some oil in a pot and add the pureed pumpkin, onion, and garlic.
- Add chicken stock and cream, and cook until it boils.
- Add honey.
- Puree with a hand mixer and season with pepper.
- Serve with sour cream on top.
Notes
- For a richer flavor, roast the pumpkin and onions for an additional 15-20 minutes.
- Vegetable broth can be substituted for chicken stock to make this soup vegetarian.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 15
- Sodium: 250
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 40
- Fiber: 5
- Protein: 8
- Cholesterol: 30
Frequently Asked Questions
Do I need to peel Hokkaido pumpkin before roasting it?
No, and that is one of the best things about Hokkaido pumpkin. The skin is thin and edible, so you can roast it with the skin on and blend it straight into the soup without peeling. 
How do I know when the pumpkin is roasted enough to blend smoothly?
The flesh should be completely soft when pierced with a fork and the edges should be caramelized and golden. Under-roasted pumpkin will leave the soup grainy even after blending.
Can I use butternut squash if I cannot find Hokkaido pumpkin?
Butternut squash is the closest substitute in flavor and texture. Peel it before roasting since the skin is too tough to blend, and expect a slightly less sweet, less nutty result.
Very yummy and easy to make!
Lovely soup, perfectly simple recipe and great taste! Thank you
Excellent recepe, Tamara. I roasted a whole Hokkaido pumpkin and used the middle part to make the soup based on your recepe. It was simple, easy to make and yummy. Thank you.