📝 About This Recipe
This velvety, soul-warming soup captures the essence of autumn by slow-roasting fresh sugar pumpkins to unlock their deep, caramelized sweetness. Infused with aromatic sage, warming nutmeg, and a touch of maple syrup, it offers a sophisticated balance of savory and sweet flavors perfect for a chilly October night. Whether served in a hollowed-out pumpkin or a rustic ceramic bowl, this dish is a hauntingly delicious centerpiece for any Halloween celebration.
🥗 Ingredients
The Roast
- 2 small Sugar Pumpkins (approx. 2 lbs each, halved and seeded)
- 2 tablespoons Olive Oil (extra virgin)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Soup Base
- 2 tablespoons Unsalted Butter
- 1 large Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 1 tablespoon Fresh Ginger (grated)
- 4 cups Vegetable or Chicken Stock (low sodium)
- 1/2 cup Heavy Cream (or full-fat coconut milk for a dairy-free version)
- 2 tablespoons Maple Syrup (grade A dark)
- 1 tablespoon Fresh Sage Leaves (finely chopped)
- 1/4 teaspoon Ground Nutmeg (preferably freshly grated)
- 1/8 teaspoon Cinnamon (just a pinch)
For Garnish
- 1/4 cup Raw Pepitas (pumpkin seeds)
- 1/4 teaspoon Smoked Paprika (for the seeds)
- 1/4 cup Creme Fraiche (to swirl)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
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2
Slice the sugar pumpkins in half vertically. Use a heavy spoon to scrape out the seeds and stringy pulp. Brush the flesh with olive oil and sprinkle with salt and pepper.
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3
Place the pumpkins cut-side down on the baking sheet. Roast for 45-50 minutes, or until the skin is easily pierced with a fork and the flesh is tender and caramelized.
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4
Remove pumpkins from the oven and let them cool for 10 minutes. Once cool enough to handle, scoop the soft flesh out of the skins into a bowl and discard the skins.
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5
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and cook for 5-7 minutes until translucent and soft.
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6
Stir in the minced garlic, grated ginger, and chopped sage. Cook for another 1-2 minutes until the aromatics are fragrant but not browned.
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7
Add the roasted pumpkin flesh to the pot, followed by the vegetable stock, maple syrup, nutmeg, and cinnamon. Stir well to combine.
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8
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 15 minutes to allow the flavors to meld beautifully.
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9
While the soup simmers, toast the pepitas in a small dry skillet over medium heat for 3-4 minutes until they pop. Toss with a pinch of salt and the smoked paprika, then set aside.
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10
Remove the soup pot from the heat. Using an immersion blender, blend the soup until completely smooth and velvety. Alternatively, transfer to a stand blender in batches, being careful with the hot liquid.
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11
Return the pot to low heat and stir in the heavy cream. Taste and adjust seasoning with more salt, pepper, or maple syrup if desired.
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12
Ladle the hot soup into bowls. Top with a swirl of creme fraiche, a sprinkle of the spiced pepitas, and an extra sage leaf for a festive touch.
💡 Chef's Tips
Choose 'Sugar' or 'Pie' pumpkins rather than large carving pumpkins; the smaller varieties have much denser, sweeter, and less watery flesh. For an extra layer of flavor, brown the butter in step 5 until it smells nutty before adding the onions. If the soup is too thick, gradually add more stock 1/4 cup at a time until you reach your desired consistency. When blending hot liquids in a stand blender, always remove the center plastic piece of the lid and cover with a kitchen towel to allow steam to escape. To make this vegan, swap the butter for olive oil and use full-fat canned coconut milk instead of heavy cream.
🍽️ Serving Suggestions
Serve inside a hollowed-out, roasted mini-pumpkin for a stunning Halloween presentation. Pair with warm, crusty sourdough bread or cheesy garlic crostini for dipping. A crisp, dry Riesling or a hard apple cider complements the sweetness of the pumpkin beautifully. Serve alongside a bitter green salad with radicchio and a balsamic vinaigrette to balance the richness of the soup. Add a few drops of chili oil on top for those who enjoy a 'spooky' kick of heat.