Description
A rich and creamy pumpkin soup made with roasted pumpkin, garlic, and herbs, topped with sweet and spicy walnut crispies for added texture and flavor.
Ingredients
Units
Scale
- 1 whole small pumpkin or 1 whole butternut squash
- 1 head garlic
- A few sprigs of rosemary or thyme
- Olive oil
- 3–4 cups chicken or vegetable broth
- 1 cup half and half or cream (optional)
- 1 1/2 teaspoons salt
- 1 cup walnuts, chopped
- 1 tablespoon melted butter
- 2 tablespoons brown sugar
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon kosher salt (more to taste)
- Black pepper to taste
- Shredded Gruyere cheese for topping (optional)
- Kale chips for topping (optional)
Instructions
- Preheat the oven to 400°F (200°C). Cut the pumpkin or squash in half, scoop out the seeds and pulp, and score the surface with a knife. Place on a baking sheet.
- Remove most of the papery layers from the head of garlic and cut it in half horizontally. Rub the cut garlic over the surface of the pumpkin or squash. Place the garlic halves and sprigs of rosemary or thyme into the cavities of the pumpkin. Drizzle with olive oil and sprinkle with salt. Roast for 45 minutes, or until the flesh is tender.
- While the pumpkin is roasting, prepare the walnut crispies. In a small bowl, mix the melted butter, brown sugar, cayenne pepper (if using), kosher salt, and black pepper. Set aside.
- After the pumpkin has roasted for 45 minutes, add the chopped walnuts to the baking sheet and roast for an additional 8–10 minutes, until the walnuts are toasted.
- Remove the baking sheet from the oven. Toss the toasted walnuts with the butter and brown sugar mixture directly on the baking sheet. Set aside.
- Remove the herbs from the roasted pumpkin. Scoop out the flesh into a blender, adding 3–4 roasted garlic cloves. Add about 1 cup of broth and blend until very smooth. You may need to do this in batches, adding more broth as needed to reach your desired consistency.
- Transfer the pureed soup to a saucepan over medium heat. Stir in the half and half or cream (if using) and season with salt to taste. Heat until warmed through.
- Serve the soup hot, topped with the walnut crispies, shredded Gruyere cheese, and kale chips if desired.
Notes
- Using a small sugar pumpkin or butternut squash yields the best flavor and texture.
- For a dairy-free version, substitute the half and half or cream with coconut milk.
- The soup can be frozen in airtight containers for up to 3 months.
- Additional toppings like chopped apples, fresh herbs, or croutons can add extra flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 287
- Sugar: 4g
- Sodium: 600mg
- Fat: 24.3g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14.3g
- Fiber: 3g
- Protein: 7.5g
- Cholesterol: 30mg