Roasted Pumpkin Soup Recipe

Roasted Pumpkin Soup
Submitted By: Taz


1 Large (apx 3 ½ lbs) Cinderella Pumpkin (Kaddu) - also sold as Rouge Vif d'Etampes
1 Large Onion (Pyaz) - small chopped
1 Large Garlic Bulb (Leh-sun) - cut in half horizontally
4 Cups Chicken stock
2 Cups mixed Wild Mushrooms* (Khumbi) - cleaned and trimmed
1 Cup Heavy Whipping Cream (Malai)
½ Cup Fresh Grated Parmesan Cheese
1 tsp Fresh grated Nutmeg (Jaiphal)
8 Tbsp Butter (Makhan)
6-8 Sprigs Fresh Rosemary (Akleel Kohistani)
4+ Tbs Olive Oil (Zetoon ka Tel)
Kosher Salt (Namak) to taste
Fresh Ground Black Pepper (Kali Mirch) to taste


Roasted Pumpkin:
  1. Preheat oven to 350°F
  2. Cut pumpkin in half at the 'equator' and remove seeds (set seeds aside for roasting if you wish)
  3. Rub pumpkin flesh all over with halved garlic bulb, score the pumpkin flesh and lightly season with salt and pepper
  4. Place 3 - 4 sprigs of fresh rosemary and 1 half garlic bulb inside each pumpkin half and drizzle with olive oil
  5. Cover loosely with aluminum foil and roast in oven for 45 minutes to an hour or until flesh is tender (When you can effortlessly push a paring knife into the thickest part of the flesh it is done)
  6. Remove from oven, discard rosemary sprigs and set garlic bulbs aside
  7. Using a spoon, remove pumpkin flesh from outer shell - set aside
  1. Place 6 -8 quart stock pot over medium heat - Add 2 Tbs olive oil, onion, and garlic (scrape out flesh from roasted halves) - Sweat until onions turn translucent
  2. Add roasted pumpkin flesh and nutmeg - Continue to sauté for 1 -2 minutes
  3. Grate and add Parmesan 
  4. Add stock – Season with salt and pepper to taste
  5. Bring soup to a boil over high heat - Reduce to a simmer and allow to cook for 10 - 15 minutes
  6. Stir in cream and return to simmer
  7. Add 7 Tbs of the butter to pan and use a stick blender to process until smooth (if you do not have a stick blender, place soup and butter, in batches, into a blender or food processor and process until smooth and then return to pan)
  8. Adjust seasoning
  9. Heat 2 Tbs olive oil in a medium skillet over high heat - Cook mushrooms until moisture that is released has cooked off (pan should be basically dry) - Add 1 Tbs of butter, salt and pepper to taste - Thoroughly combine - Use equal amounts to garnish individual portions
*Can use Chanterelle, Cremini, Enoki, Oyster, Shitake, Trompette... really whatever is available and you like - just avoid the common White Button mushrooms

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