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Roasted Pumpkin Soup

The site CHOW recently had a series of recipes posted that went with the theme of  Horror movies.  I found it entertaining and you may as well.  (link).  This is where I got the roasted pumpkin soup recipe.  The soup tasted fresh and was easy to follow, but I thought it could have benefited from some cinnamon or other spices to make it more tasty.  You start with roasting a pumpkin in the oven.  I have never done this – and after eating canned pumpkin products all this time (what was I thinking) – this one lacked the canned flavor, but I did not really miss it! 🙂

Roasted Pumpkin:

Heat the oven to 375 F, with the baking rack in the middle position.

Cut the (sugar) pumpkins (around 4 lbs in size) in half and remove the strands and seeds by scraping the flesh with a spoon.  Pour a little olive oil into the ‘bowl’ of the pumpkin and use a pastry brush to brush the oil on all edges.  Season with salt and pepper.  Bake at 375F for up to 70 minutes.  Mine were tender around 50 minutes.  You can test the tenderness by inserting a fork into the  meat of the pumpkin to test the doneness, if it goes in easily it is ready.  Remove from the oven and allow to sit for about 20 minutes.  Use a large spoon to scoop the pumpkin meat from the outer shell.  This is a really easy process.  You need 3 cups of pumpkin for this recipe.  I roasted 2 pumpkins and reserved the rest for pumpkin pie.

Roasted Pumpkin Soup

Serves 6 adapted from Chow


  • 4 slices of bacon, cut into small strips
  • 2 medium shallots, diced finely
  • 1/4 cup dry sherry or red wine
  • 4 cups chicken broth
  • 1 1/2 tsp finely chopped fresh thyme leaves
  • 3 cups roasted pumpkin (see above for preparation)
  • 1/4 cup heavy cream
  • cinnamon/curry powder to taste
  • croutons/roasted pumpkin seeds/toasted sliced almonds


Cook the bacon in a stock pot over medium high heat until crisp and remove the bacon to a paper towel.  Cook the shallots in the bacon drippings until they are cooked, about 5 minutes.  Add the sherry (red wine) and cook until the liquid is reduced by half.

Add the chicken broth (originally 2 cups broth and 2 cups water) and thyme.  Cook for 15 minutes.  Add the roasted pumpkin and stir into the soup.  Use an immersion blender to blend the soup (or carefully blend in a blender) until smooth.  Add the heavy cream just before serving. Taste and adjust the seasoning.  Add salt and pepper if needed and stir in a spice like cinnamon or curry to change the flavors

Top each serving with crisp bacon and croutons (or other) I used seasoned sliced almonds that I found near the salads – they were seasoned with pepper.  It was a nice substitution, but croutons would be great too!

A nice Fall soup!  Thank you CHOW for posting it.