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soup

Pumpkin Soup

A velvety, maple-sweetened pumpkin soup made from roasted pie pumpkins blended with stock, cream, and nutmeg for a silky, warming bowl.

Prep

5 min

Cook

60 min

Total

65 min

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Ingredients

Serves11

Pumpkin Soup

  • 2.75 whole pie pumpkins
  • 5.5 cup vegetable or chicken stock
  • 0.6875 cup Heavy Cream (plus extra for serving)
  • 0.4538 cup maple syrup
  • 1.375 dash Nutmeg
  • 0 count Salt (to taste)
  • 0 count pumpkin seeds (toasted, for serving)
Servings: 11−+
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Cooking Instructions

  1. 1

    Roast and prepare the pumpkins

    Preheat the oven to 300°F. Place the whole pumpkins on a baking sheet and roast until soft and slightly collapsed. Let them cool enough to handle, then slice in half and scoop out the seeds and pulp. Remove the cooked flesh and transfer it to a bowl.
    Tip: Roasting whole pumpkins helps deepen their sweetness and makes the flesh easy to scoop.
    Cleanup: Line the baking sheet with parchment to make cleanup faster.
  2. 2

    Simmer and blend the soup

    Add the roasted pumpkin to a pot along with the stock and maple syrup. Bring to a gentle simmer, mashing large pieces as the mixture heats. Transfer to a blender or use an immersion blender to puree until smooth. Add the heavy cream and nutmeg, then blend again until velvety.
    Tip: Blend in batches if using a countertop blender to avoid overfilling with hot liquid.
    Cleanup: Rinse the blender immediately so the pumpkin purée doesn’t stick.
  3. 3

    Adjust seasoning and serve

    Return the soup to the pot if needed and reheat gently. Season with salt to taste, then ladle into bowls or hollowed pumpkins. Garnish with a swirl of cream and toasted pumpkin seeds.
    Tip: If the soup thickens too much as it sits, thin it with a splash of warm stock.
    Cleanup: Soak the pot with warm soapy water to help remove any caramelized pumpkin residue.

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Pumpkin Soup

Prep: 5 min · Cook: 60 min · Total: 65 min · Servings: 11

Ingredients

Pumpkin Soup

  • 2.75 whole pie pumpkins
  • 5.5 cup vegetable or chicken stock
  • 0.6875 cup Heavy Cream (plus extra for serving)
  • 0.4538 cup maple syrup
  • 1.375 dash Nutmeg
  • count Salt (to taste)
  • count pumpkin seeds (toasted, for serving)

Instructions

  1. Roast and prepare the pumpkins — Preheat the oven to 300°F. Place the whole pumpkins on a baking sheet and roast until soft and slightly collapsed. Let them cool enough to handle, then slice in half and scoop out the seeds and pulp. Remove the cooked flesh and transfer it to a bowl.
  2. Simmer and blend the soup — Add the roasted pumpkin to a pot along with the stock and maple syrup. Bring to a gentle simmer, mashing large pieces as the mixture heats. Transfer to a blender or use an immersion blender to puree until smooth. Add the heavy cream and nutmeg, then blend again until velvety.
  3. Adjust seasoning and serve — Return the soup to the pot if needed and reheat gently. Season with salt to taste, then ladle into bowls or hollowed pumpkins. Garnish with a swirl of cream and toasted pumpkin seeds.