Description
Creamy, autumnal soup bursting with roasted pumpkin flavor.
Perfect for a cozy night in.
Ingredients
Units
Scale
- 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