Pumpkin Soup Recipe
Delight your guests with this cozy, flavor-packed Veg-Head Holiday Pumpkin Soup! Roasted to perfection with warm spices like vadovan, nutmeg, and cinnamon, the tender pumpkin transforms into a velvety soup blended with rich broth. Topped with crispy, seasoned pumpkin seeds, this festive dish is a comforting and delicious centerpiece for any vegetarian feast!
Recipe featured on Rachael Ray's Holidays.
Ingredients
- 1 medium pumpkin, I use cheese pumpkin
- Olive oil spray or for drizzling from bottle
- Salt and pepper
- 6-8 cups of vegetable stock or other kind of stock or brodo, to your desired consistency
- 2 tablespoons Vadouvan, a mild French curry blend
- Freshly grated nutmeg
Directions
Preheat oven 350F.
Cut the lid off the pumpkin, scoop out and clean seeds. Toast seeds on a baking sheet with a little olive oil and season with salt and pepper and reserve for garnishing the soup.
Raise the temperature of the oven to 425F. Place the cleaned out pumpkin on a baking sheet, season the inside with a little salt and pepper and roast until soft and browned a bit and very tender, about an hour to 75 minutes. Remove from the oven and let cool enough to handle. Scoop the pumpkin flesh from the skin, discard the skin. Heat a large dutch oven or other soup pot over medium heat. Transfer the pumpkin flesh and any of its juices to the pot, add 6 cups stock, season with Vadouvan and bring to a simmer. Let simmer for 20 to 30 minutes until the flavors have a chance to combine. Remove pot from heat and using an immersion blender, puree the soup until smooth. Add as much of the reserved stock in order to achieve your desired soup consistency. Add a little freshly grated nutmeg and adjust salt and pepper to taste.
Serve topped with pumpkin seeds.
