The Ultimate Baked Pumpkin Soup Recipe
Nothing embodies the spirit of autumn more than a bowl of warm, comforting pumpkin soup. But this isn’t just any pumpkin soup—it’s a recipe steeped in history and bursting with flavor from oven-baked pumpkins. Before we unveil the secrets to crafting this creamy delight, let’s take a brief journey through the history of pumpkins and how they became a staple in the culinary world.
A Brief History of Pumpkins
Pumpkins have been a part of human diet for thousands of years. Originating in Central America over 7,500 years ago, pumpkins were one of the first crops cultivated in the Americas. When European explorers arrived in the New World, they discovered Native Americans growing and using pumpkins in a variety of ways, including roasting them over open fires—a technique that inspired our modern-day method of baking them to enhance their natural sweetness.
With the arrival of the settlers, pumpkins were quickly incorporated into the colonial diet, valued for their long storage life and versatility. It wasn’t long before pumpkin soup became a colonial staple, a tradition we continue to cherish today.
Why Baked Pumpkin Makes a Difference
Roasting or baking pumpkins intensifies their flavor, caramelizes their natural sugars, and adds a depth of flavor that cannot be achieved through boiling or steaming. Baking transforms the humble pumpkin into a rich, complex ingredient that serves as the perfect foundation for a hearty soup.
Baked Pumpkin Soup Recipe
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1.5 kg pumpkin, peeled, deseeded, and cut into 1-inch slices
- 700 ml vegetable stock or chicken stock
- 150 ml heavy cream
- Salt and freshly ground black pepper, to taste
- Optional garnishes: roasted pumpkin seeds, a dollop of cream, fresh herbs
Preheat the oven to 200°C (400°F). Arrange the pumpkin slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 30 minutes or until tender and caramelized.
In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until softened.
Add the baked pumpkin to the pot along with the stock. Season with salt and pepper, bring to a simmer, and cook for 10 minutes.
Blend the soup using an immersion blender until smooth. For a traditional blender, allow the mixture to cool slightly before blending.
Stir in the heavy cream and warm the soup without boiling.
Serve hot, garnished with roasted pumpkin seeds, cream, and fresh herbs if desired.
- Opt for sugar pumpkins for a naturally sweeter soup.
- Don’t skip the baking step—it’s crucial for flavor development.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
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