It’s absolutely delicious and bursting with the flavor of vegetables slowly roasted in the oven. This creamy, warm, and comforting soup only takes ten minutes to prepare.
I love pumpkin soup, but this recipe has made me adore it. It’s absolutely delicious and bursting with the flavor that comes from slowly roasting the vegetables in the oven. It only takes 10 minutes to prepare this soup, and the oven does the rest of the magic.
To begin, cut the squash, onions, and garlic cloves, then leave them in the oven for an hour and a half. It may seem like a long time, but you’ll see it’s worth it. Once the time is up, simply remove the tray from the oven, let them cool, and the squash will be so soft that you can scoop out all the flesh with a spoon. Add it to a pot along with the onions, squeeze in the garlic, and add the vegetable broth. Blend it well with a hand blender, then season with salt and pepper, and it’s ready to enjoy with your favorite bread.
You can prepare it to enjoy right away, or refrigerate or freeze it and enjoy it any day of the week.
I hope you’re inspired to try this recipe! Let me know in the comments if you do—I’d love to hear about it!
See how it’s done:
- Preparation time: 10 minutes
- Cooking time: 1 hour and 30 minutes
- Makes 6 to 8 servings
Ingredients
- 2 whole pumpkins*, cut in half lengthwise
- 2 yellow onions, cut in half and peeled
- 2 heads of garlic, with skin on and the tops cut off
- 4 tablespoons of olive oil
- 4 cups of vegetable or chicken broth (room temperature)
- 1 teaspoon of salt and extra for seasoning
- 1 teaspoon of pepper and extra for seasoning
- Plain Greek yogurt for serving (optional)
Instructions:
- Preheat the oven to 400 F (200 C) and prepare a large baking tray with parchment paper.
2. Cut the pumpkins in half lengthwise, peel the onions and cut them in half, and leave the garlic cloves with the skin on, but cut off the top so you can squeeze them once roasted.
3. Place the vegetables on the prepared baking tray, drizzle with olive oil, and sprinkle with salt and pepper.
4. Bake for 45 minutes, then cover with aluminum foil and cook for another 45 minutes. This will ensure the vegetables don’t burn and will speed up the cooking time.
5. When the time has passed, take the tray out of the oven and insert a fork or toothpick into the pumpkin to check that it is soft; let it cool until you can no longer burn yourself when you touch it.
6. Using a spoon, remove the seeds from the pumpkin and then scoop out all the “flesh” of the pumpkin, transfer it to a large pot, add the onions, and press the garlic to extract the roasted garlic.
7. Add the vegetable broth, mix with a spoon, and then blend with an immersion blender until you reach the desired consistency. If you don’t have an immersion blender, use a hand blender, as the squash is so soft that it will blend this way easily.
8. Let it heat gently, season with salt and pepper, and serve with your favorite cream. Enjoy and be happy!
Grades:
*I used the long squash that in English is called “butternut,” but you can use whichever one you have available or your favorite.
* If the pumpkin is still hard after 1.5 hours of cooking, cook covered in 20-minute intervals until soft.
Refrigerate for up to 3 days. Freeze for up to 3 months. Thaw completely overnight in the refrigerator. Reheat on the stovetop or in the microwave.