Roasted pumpkin soup

Cozy and¬†warm, especially spiced with dried jalape√Īo flakes. The¬†best choice for¬†lunch in¬†autumn, when the¬†weather is¬†gray and¬†grumpy. It¬†takes some time to¬†prepare (mainly to¬†roast the¬†pumpkins) but it‚Äôs¬†definitely worth¬†it!


Yields 3 portions

  • 1¬Ĺ kg of¬†whole pumpkins about 2¬†medium¬†ones
  • 10¬†g of¬†butter
  • 1 medium¬†onion
  • 1¬†pinch of¬†ground¬†cinnamon
  • 1¬†pinch of¬†ground¬†nutmeg
  • 1¬†pinch of¬†ground¬†cumin
  • ¬Ĺ l of¬†homemade or¬†low-sodium canned chicken¬†broth
  • 2¬†tablespoons of¬†maple¬†syrup
  • olive oil
  • salt
  • freshly ground black¬†pepper

You will need

  • blender
  • oven


Before you start: unfreeze chicken stock if frozen.

  1. Preheat oven to¬†180‚ÄĮ¬įC. Line a¬†baking sheet with parchment¬†paper.
  2. Prepare the vegetables. Pumpkins: halve lengthwise, scoop out and discard the seeds using a large spoon. Onion: finely dice.
  3. Put the pumpkins onto the baking sheet, cut side up. Rub all over with the olive oil and season with salt and pepper.
  4. Roast until the flesh is completely tender and shows no resistance when a sharp knife is inserted into it, about 1 hour. Remove from the oven, and cool down.
  5. While the pumpkins are cooling, melt the butter in a large pot over medium-high heat.
  6. Add the onion to the pot. Cook, stirring frequently, until softened but not browned, about 4 minutes.
  7. Add the cinnamon, nutmeg, and cumin to the pot, and stir until fragrant, about 30 seconds.
  8. Add the chicken stock to the pot.
  9. Using a large spoon, carefully scoop out the roasted pumpkin flesh (or peel the skin) and transfer it to the pot. Add enough water to barely cover the pumpkin and bring to a simmer.
  10. Puree the soup using a blender until completely smooth. Add more stock or water to achieve desired consistency.
  11. Stir in the maple syrup, and season with salt and pepper. Serve.

Notes & tips

A mix of pumpkins and winter squashes works best for this recipe.

To¬†make it¬†a¬†bit spicier, add a¬†bit of¬†dried jalape√Īo¬†flakes.

This recipe is¬†based on¬†J. Kenji Lopez-Alt‚Äôs¬†book ‚ÄúThe¬†Food Lab: Better Home Cooking Through¬†Science‚ÄĚ