Roasted Pumpkin & Caramelized Onion Soup
This Roasted Pumpkin & Caramelized Onion Soup is a warm, inviting dish perfect for special occasions, especially during the festive season. The natural sweetness of roasted pumpkin pairs beautifully with the rich, caramelized onions, creating a velvety texture and comforting flavor. While the soup can be enriched with a splash of cream for added indulgence, we often prefer to serve it light, allowing the freshness of the pumpkin and herbs to shine through. Ideal as an appetizer or a cozy meal on a chilly day, this soup is sure to impress your guests!
6
Servings
N/A
Calories
12
Ingredients
Ingredients
Pumpkin
2 lbs (peeled and diced)
Honey
2 fl oz (n/a)
Olive Oil
3 tbsp (n/a)
Onion
1 lb (chopped)
Chili
1 (deseeded and chopped)
Bay Leaves
4 (n/a)
Fresh Thyme
1 sprig (n/a)
Sage
1 sprig (leaves shredded)
White Wine Vinegar
2 tbsp (n/a)
Vegetable Stock
2 pints (n/a)
Salt
to taste (n/a)
Black Pepper
to taste (n/a)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Chop the pumpkin into uniform chunks and arrange them on a baking tray.
3
Drizzle the pumpkin with olive oil and honey, then toss to coat evenly.
4
Finely shred the sage leaves and sprinkle them over the pumpkin.
5
Roast the pumpkin in the preheated oven for about 25-30 minutes or until the edges are golden brown and caramelized.
6
While the pumpkin is roasting, heat olive oil in a large pot over medium heat.
7
Add the chopped onions and chili, then sauté until the onions are soft and translucent, about 10 minutes.
8
Add the white wine vinegar, thyme, and bay leaves to the onion mixture, stirring well to combine. Cook for a few more minutes.
9
Once the pumpkin has cooled slightly, remove the skin and add the flesh to the onion mixture in the pot.
10
Pour in the vegetable stock, and season with salt and black pepper to taste.
11
Bring the mixture to a gentle simmer, and reduce the heat to very low. Let it simmer for 40 minutes to allow the flavors to meld.
12
After simmering, carefully blend the soup using an immersion blender or in batches using a countertop blender until smooth.
13
For a refined texture, pass the blended soup through a fine sieve or mesh strainer into a clean pot.
14
Taste and adjust the seasoning if necessary, then serve hot with a drizzle of olive oil or a sprinkle of fresh herbs.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary flavors in this Roasted Pumpkin & Caramelized Onion Soup?
The main flavors come from the natural sweetness of roasted pumpkin combined with rich, savory caramelized onions and fresh herbs like sage and thyme.
How many servings does this pumpkin soup recipe yield?
This recipe is designed to make 6 servings.
What is the recommended oven temperature for roasting the pumpkin?
The oven should be preheated to 400°F (200°C).
How long should the pumpkin be roasted?
The pumpkin chunks should be roasted for approximately 25-30 minutes until the edges are golden brown and caramelized.
What ingredients are used to season the pumpkin before roasting?
The pumpkin is drizzled with olive oil and honey, and then sprinkled with finely shredded sage leaves.
Can I add cream to this soup?
Yes, while the recipe is written to be light, you can add a splash of cream for extra indulgence and a richer texture.
Is this Roasted Pumpkin & Caramelized Onion Soup vegetarian?
Yes, it is vegetarian as it uses vegetable stock and plant-based ingredients.
How long do the onions need to be sautéed?
The onions and chili should be sautéed for about 10 minutes until the onions are soft and translucent.
When do I remove the pumpkin skin?
The skin should be removed after the pumpkin has been roasted and allowed to cool slightly.
What type of vinegar is used in this recipe?
The recipe calls for 2 tablespoons of white wine vinegar.
How much vegetable stock is required?
You will need 2 pints of vegetable stock.
How long should the soup simmer once all ingredients are combined?
The soup should simmer on very low heat for 40 minutes to allow the flavors to meld.
How do I achieve a smooth consistency for the soup?
You can use an immersion blender or a countertop blender to process the soup until smooth.
How can I make the soup's texture more refined?
For a very refined texture, pass the blended soup through a fine sieve or mesh strainer.
What herbs are used in the soup?
The recipe uses fresh sage, fresh thyme, and bay leaves.
Is there any spice in this pumpkin soup?
Yes, one deseeded and chopped chili is included for a subtle hint of heat.
What amount of pumpkin is needed?
The recipe requires 2 lbs of pumpkin, which should be peeled and diced.
How much honey is used in the roasting process?
2 fluid ounces of honey are used to coat the pumpkin.
How much onion does this recipe call for?
The recipe uses 1 lb of chopped onions.
What are the recommended toppings for serving?
It is recommended to serve the soup hot with a drizzle of olive oil or a sprinkle of fresh herbs.
Can this soup be served as an appetizer?
Yes, it is ideal as an appetizer for special occasions or as a cozy main meal.
How many bay leaves are used?
The recipe calls for 4 bay leaves.
Is the chili used with or without seeds?
The chili should be deseeded before being chopped and added to the pot.
What is the purpose of adding white wine vinegar?
The white wine vinegar adds a touch of acidity to balance the sweetness of the pumpkin and honey.
Does the pumpkin need to be diced before roasting?
Yes, it should be chopped into uniform chunks to ensure even roasting.
Is this recipe suitable for the fall season?
Absolutely, it is categorized as a fall recipe and is perfect for chilly weather.
What type of oil is used?
Olive oil is used for both roasting the pumpkin and sautéing the vegetables.
How much fresh thyme is needed?
One sprig of fresh thyme is required for the soup.
Should the soup be served hot or cold?
The soup is intended to be served hot.
How is the sage prepared for this recipe?
The sage leaves should be finely shredded before being sprinkled over the pumpkin for roasting.