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Creamy Pumpkin Soup

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5 from 1 review

This is the perfect fall soup and it can be made up to five days ahead making it the perfect weeknight meal or as a first course for a dinner party! 

Ingredients

Scale
  • 2 ounces butter
  • One small onion, chopped
  • 1/4 cup all-purpose flour
  • 3 cloves garlic, chopped
  • 1/2 bunch green onions, chopped using white and most of the green 
  • 3 shallots, chopped
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cayenne
  • 1 tablespoon tomato paste
  • 1 pound acorn, banana, butternut, or any hard yellow squash or sugar pumpkins, chopped and roasted with olive oil, salt, and pepper for 30 minutes in a 375º oven.
  • 4 cups chicken broth (hot)
  • 1/2 bunch cilantro

Instructions

  1. Line a baking sheet with parchment paper, add the cubed squash coated in olive oil, add salt and pepper to taste, and bake for 30 minutes in a preheated oven set to 375 degrees.

  2. In a large Dutch oven on medium heat, melt the butter and sauté the onions, green onions, shallots, and all the spices except the cilantro. Stir until onions become translucent and then add the garlic.

  3. Add the flour and stir making sure it does not scorch.

  4. Add the hot chicken broth and roasted squash.

  5. Add cilantro and tomato paste.

  6. Simmer on the stove on low heat, not a boil, for about 20 minutes.

  7. Let cool slightly, but while still warm, puree in a blender, or food processor, or using an immersion blender, blend until consistency is velvety smooth.

  8. Pour back into the pot and reheat before serving.

  9. Ladle into bowls and add a swirl of heavy cream.

Notes

This soup should be served with bread, you’re going to want to dip and get every last bite!

Roasting the squash is optional, but I think it adds extra depth to the flavors with a little caramelization in the roasting. If you’re in a hurry, just add it to the pot after adding the chicken broth, and make sure it’s fork-tender before blending it.

Store leftovers in an airtight container in the refrigerator, reheat the next day, and enjoy it again.

Find it online: https://mostlovelythings.com/creamy-pumpkin-soup/