Roasted Pumpkin Soup with Old Bay Pumpkin Seeds
Category
Soup
Servings
4-6
Prep Time
5 minutes
Cook Time
40-50 minutes
This pumpkin soup will get you cozy for colder weather, the perfect addition to your holiday spread! The crunchy pumpkin seeds with beloved old bay seasoning will be the perfect soup topper or enjoy them alone for a special snack.
Ingredients
- (~4 Lb) sugar pumpkin (de seeded (KEEP THE SEEDS) and cut into large chunks)
½ large yellow onion (cut into large chunks)
~4 TBSP olive oil
3 garlic cloves (left whole)
4-5 cups of chicken or vegetable broth (depending on desired thickness)
½ tsp salt (and more to taste)
½ tsp cinnamon
½ tsp nutmeg
½ tsp fresh ground pepper
2 tsp Old Bay Seasoning (only for seeds)
- Optional: Fresh Basil / Heavy Cream and Toasted Sourdough bread for serving
- Large Mixing Bowl
- Large pot (for simmering on stovetop)
- Spurtle or Spatula (for stirring)
- Parchment paper
Equipment
Directions
- Preheat Kalorik Oven to 350F Roast or Air Fry (If using an air fryer – no need to preheat)
Using the seeds from the sugar pumpkin, Rinse them with water and dry thoroughly
On a parchment lined tray (or trivet for the air fryer) Sprinkle the seeds with Old Bay seasoning and set aside
In the large bowl, toss the large chunks of pumpkin, onion and garlic cloves with 3 tbsp olive oil and place on the same parchment lines tray with the old bay seeds ( separating half the tray with the old bay seeds and the other half with the pumpkin/onion/garlic mixture (If the tray is too crowded, cook seeds on lined baking tray and pumpkin mixture on a separate lined rack in oven/ if using air fryer: cook in separate batches)
Cook at 350F until you see the pumpkin seeds turn a golden brown (~20 min)
Remove pumpkin seeds from oven/air fryer and let cool, but turn up the temperature too 400F and keep the pumpkin mixture in the oven to continue roasting until easily pierced with a knife (~10 more min)
When pumpkin in the pumpkin mixture is cooked, remove mixture from oven and pour into a large pot
Add all the spices to the large pot with 1 tbsp remaining olive oil and stir on medium heat until spices are fragrant
Add the 4 cups of stock to the pot and let simmer for 5 min, Then carefully blend this mixture together with your immersion blender until smooth..adding more stock to the soup if needed.
- (if using a standard blender: be extremely careful with hot temperatures- blend in small batches on lowest speed with lid gently fastened)
Let the soup simmer on low heat for 10 minutes and add more salt to taste if needed
Serve soup with a sprinkle of the old bay pumpkin seeds and optional: drizzle of heavy cream, fresh basil and toasted sourdough bread for serving
Recipe Note
Chef’s tips: Add a dash of coconut cream for a topping if you are dairy free. If you can not find sugar pumpkin, you can substitute for yellow squash. For added richness use browned butter instead of olive oil.
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