Ingredients
- 2 pounds (900g) roasted pumpkin flesh, from approximately 2 small pie pumpkins weighing 4 pounds (1.8kg) total
- ⅓ cup (80ml) pure maple syrup
- 4 cups (950ml) chicken stock, divided, using only as much as needed
- ½ cup (120ml) heavy cream (double cream)
- Pinch of salt, plus more to taste
- Pinch of ground nutmeg
Optional, to Serve
- Extra heavy cream
- Toasted pumpkin seeds
- Chopped fresh parsley
Equipment
- Rimmed metal baking sheet, or 2 if needed
- Parchment paper
- Chef’s knife
- Cutting board
- Large spoon for scooping
- Kitchen scale
- Bowl for weighing the cooked pumpkin
- 6-quart stockpot
- Immersion blender or countertop blender approved for hot liquids
- Measuring Cups and Spoons
- Liquid measuring cup (measuring jug)
- Stirring spoon
- Ladle
- Food thermometer, for reheating leftovers
Method
- Preheat the oven to 400°F (200°C). Line a rimmed metal baking sheet with parchment paper. Cut the pumpkins in half and scoop out the seeds and stringy centers. Arrange the halves cut side down, using a second sheet if necessary.
- Roast for about 40 to 60 minutes, checking from 40 minutes, until a fork slides easily into the flesh. Allow longer if the pumpkin is still firm. Set aside for about 10 minutes, or until cool enough to handle.
- Scoop the flesh from the skins into a bowl and weigh approximately 2 pounds (900g) for the soup. Discard the skins. The whole-pumpkin weight is a shopping estimate. If you have less cooked pumpkin, reduce the other soup ingredients and portion yield in the same proportion, including the stock amounts in the following steps.
- Add the pumpkin flesh, maple syrup and 3 cups (710ml) of the chicken stock to a large pot. Bring to a gentle simmer over medium heat, stirring and breaking up the pumpkin with a spoon. Simmer for about 10 minutes.
- Remove the pot from the heat and blend until smooth with an immersion blender. Alternatively, blend in batches in a countertop blender approved for hot liquids, following its filling and venting instructions, then return the soup to the pot.
- Stir in the heavy cream, salt and nutmeg. Add the reserved 1 cup (240ml) stock a little at a time until you like the consistency; you may not need it all. Taste and adjust the salt. Warm gently as needed, stirring, until hot.
- Divide into 8 appetizer portions or 4 larger bowls. Add extra cream, toasted pumpkin seeds or parsley if desired, and serve.
Notes
- Pumpkin amount: You need 2 pounds (900g) of roasted pumpkin flesh. About 4 pounds (1.8kg) of whole pie pumpkins is a shopping estimate, since the amount of skin and seeds varies.
- Canned pumpkin: Use 2 × 15-ounce (425g) cans of plain pumpkin puree. Skip the roasting and cooling steps and start with 3 cups (710ml) stock, adding more after blending if needed. Don’t use pumpkin pie filling.
- Sweetness: For a less sweet soup, start with 2 tablespoons maple syrup and add more after tasting, up to ⅓ cup (80ml).
- Freezing: For the best texture, freeze the soup without the cream and stir it in when reheating.