Ingredients
- 2 pounds (900g) pumpkin flesh, weighed after peeling and removing the seeds, cut into small, evenly sized pieces
- 4 garlic cloves, unpeeled
- 1 tablespoon plus 1 teaspoon cooking oil
- 1 yellow onion, finely chopped
- 1 teaspoon ground cumin
- ½ teaspoon ground nutmeg
- 4 US cups (950 ml) chicken stock
- Salt and black pepper, to taste
- Water or extra chicken stock, only if needed to adjust the consistency
- Cream, for serving (optional)
Equipment
- Large baking dish
- Large soup pot
- Immersion blender or countertop blender suitable for hot liquids
- Chef’s knife and cutting board
- Kitchen scale
- Measuring Cups and Spoons
- Stirring spoon and ladle
Method
- Preheat the oven to 375°F (190°C). Put the pumpkin pieces and unpeeled garlic cloves in a large baking dish. Drizzle with 1 tablespoon of the oil and toss to coat.
- Roast for 20 minutes, then check the garlic. Use tongs to gently squeeze the cloves and remove them once soft. Leave any firm cloves to roast a little longer, checking them as they cook. Roast the pumpkin for about 10 minutes more, or until fork-tender. Let the garlic cool enough to handle before peeling it.
- Heat the remaining 1 teaspoon of oil in a large pot over medium heat. Add the onion, cumin and nutmeg with a little salt and black pepper. Cook for 1 minute, stirring continuously.
- Add the roasted pumpkin and chicken stock. Peel the roasted garlic and add it to the pot. Bring to a boil, then reduce the heat and simmer uncovered for about 20 minutes, until the onion is completely soft.
- Take the pot off the heat and puree with an immersion blender until smooth. If using a countertop blender, follow its instructions for hot liquids and work in small batches.
- Check the consistency. Add a splash of water or stock if the soup is too thick, or simmer gently for a little longer if it is too thin. Taste and adjust the salt and black pepper. Rewarm as needed and serve with the optional cream.
Spread the pieces out so they will brown all over.
Reduce the heat if the spices start to scorch.
Never put hot soup in a sealed blender cup such as a NutriBullet.
Notes
- The pumpkin weight is the prepared flesh, not the whole pumpkin. Buy more than 2 pounds (900g) to allow for the skin and seeds; the amount of waste varies.
- Allow about 55 minutes for cooking. The pumpkin and garlic must be tender after roasting, and the onion must be soft before blending. Allow longer if needed.
- For vegetarian soup, use vegetable stock. For vegan soup, use vegetable stock and omit dairy toppings.
- Sour cream or a little shredded cheese are optional alternatives to the cream topping.
- Refrigerate in shallow containers within 2 hours, or within 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below and use within 3 to 4 days. Reheat to 165°F (74°C). Freeze before adding dairy for up to 3 months for best quality and thaw in the refrigerator.